How Long to Cook Baked Potatoes on Grill: 45-60 Minutes

Grilling baked potatoes takes 45 to 60 minutes at 375-400°F (190-204°C). The exact time depends on potato size, grill type, and weather conditions. Always verify doneness by checking for 210°F internal temperature or fork-tender flesh. This guide delivers precise timing charts, pro-tested techniques, and science-backed adjustments for perfect results every time.

Why Grill Potatoes Instead of Baking?

Grilling transforms baked potatoes with smoky depth while maintaining fluffy interiors. Unlike oven baking, the direct radiant heat creates a uniquely crisp skin texture through the Maillard reaction. Food scientists at the University of Illinois confirm that grill temperatures between 375-400°F optimize starch gelatinization without burning exteriors. This method also frees up your oven for other dishes during busy meals.

Key Factors That Change Cooking Time

Your potato's journey from raw to perfectly grilled depends on four critical variables. Ignoring these causes undercooked centers or charred skins. Colorado State University's High Altitude Cooking Guide notes that elevation significantly impacts cooking dynamics:

Factor	Impact on Time	Pro Adjustment
Potato size (medium 6-8 oz)	Base time: 50-60 min	Add 10 min per extra 2 oz
Grill type (gas vs charcoal)	Charcoal: +5-8 min	Maintain 2-zone fire
Weather (wind/rain)	Cold/windy: +15 min	Close vents partially
Altitude (>3,000 ft)	Boiling point drops 1°F per 500 ft	Add 5-10 min (per CSU Extension)

Step-by-Step Grilling Process

Prep Like a Pro (5 Minutes)

Wash potatoes thoroughly and pierce skins 6-8 times with a fork. Skipping this causes steam explosions. For crispier skin, rub with 1 tsp oil per potato—this creates hydrophobic barrier that prevents moisture loss. Never wrap in foil; it steams instead of grills. University of Minnesota Extension research shows foil-wrapped potatoes lose 30% more moisture during cooking.

Grill Setup for Perfect Results

Create a two-zone fire: hot side (450°F) for searing, medium side (375-400°F) for cooking. Place potatoes directly on medium-heat grates. Rotate every 15 minutes for even cooking. For gas grills, keep lid closed except during rotation. This maintains consistent convection heat critical for starch conversion.

Doneness Testing That Actually Works

Forget guessing games. Insert an instant-read thermometer into the thickest part—210°F is the USDA safe internal temperature for fully cooked potatoes. No thermometer? Gently squeeze with grill gloves; it should yield like a stress ball. Fork-tender flesh slides off the utensil cleanly. Undercooked potatoes feel dense and resist penetration.

Avoid These 3 Costly Mistakes

• Peeking too often: Each lid lift drops temperature by 25°F. Wait 15-minute intervals
• Skipping resting time: Let potatoes rest 5 minutes off-heat. This allows starches to set
• Wrong potato variety: Russets work best. Waxy potatoes (like red bliss) turn gummy on grills

Serving Like a Grill Master

Cut a slit top and fluff with a fork before adding toppings. The steam release prevents sogginess. For next-level flavor, rub cut surfaces with garlic-infused oil. Pair with grilled steak or fish for balanced meals. Leftovers? Chop into 1-inch cubes and sear on high heat for crispy potato hash.

Can I grill potatoes without foil?

Yes, and you should. Foil steams potatoes instead of grilling them. Pierce skins and place directly on grates for crispier results.

How do I prevent potatoes from burning on the grill?

Maintain 375-400°F temperature, rotate every 15 minutes, and use a two-zone fire. Move to cooler side if skins darken too quickly.

What's the fastest way to cook potatoes on a grill?

Par-cook in microwave for 5 minutes first, then grill 25-30 minutes. This reduces total time while maintaining grill flavor.

Why are my grilled potatoes still hard inside?

Likely undercooked due to low grill temperature or oversized potatoes. Always verify 210°F internal temperature with a thermometer.