Perfect Grilled Baked Potatoes: Simple 5-Step Method

To make perfect baked potatoes on the grill, wrap scrubbed russet potatoes in foil with olive oil, salt, and optional seasonizations, then grill over indirect medium heat (350-400°F) for 45-60 minutes until tender. For crispy skins, unwrap during the last 10 minutes of cooking.

Grilled baked potatoes deliver that classic fluffy interior with a bonus smoky flavor and crispy skin that oven-baked versions can't match. This foolproof method works on gas, charcoal, or pellet grills and frees up your oven for other dishes during summer BBQs or holiday meals. You'll get restaurant-quality results with minimal effort—no special equipment needed beyond basic grill tools.

Why Grill Baked Potatoes Instead of Baking?

Grilling transforms the humble baked potato into something extraordinary. The indirect heat of your grill creates perfectly even cooking while adding subtle smokiness. Unlike oven baking, grilling lets you cook potatoes alongside your main course without competing for oven space. According to USDA food safety guidelines, potatoes reach optimal texture at 205-210°F internal temperature, which grills maintain consistently better than many home ovens during summer months when ambient temperatures affect oven performance.

Essential Tools and Ingredients

Before firing up your grill, gather these simple items:

• Potatoes: Russets (Idaho potatoes) work best due to their high starch content and thick skins
• Grill type: Gas, charcoal, or pellet—all work with proper heat management
• Basic tools: Aluminum foil, tongs, instant-read thermometer, vegetable brush
• Essential ingredients: Olive oil, kosher salt, optional seasonings

University of Illinois Extension recommends selecting uniform-sized potatoes (about 8-10 ounces each) for consistent cooking. Avoid waxy varieties like red potatoes, which don't achieve the same fluffy texture when baked.

The 5-Step Grilled Baked Potato Method

Step 1: Prepare the Potatoes Properly

Scrub potatoes thoroughly under cold water to remove dirt. Pat completely dry—a crucial step many skip that prevents steaming instead of baking. Prick each potato 6-8 times with a fork to allow steam to escape. This prevents bursting during cooking, a food safety recommendation from the National Center for Home Food Preservation.

Step 2: Season and Wrap

Coat each potato with 1 teaspoon olive oil and ¼ teaspoon kosher salt. For extra flavor, add garlic powder, smoked paprika, or fresh herbs. Wrap tightly in heavy-duty aluminum foil, shiny side in, creating a sealed packet. The foil creates a steam environment that cooks the interior while protecting from direct flame.

Potato Size	Grill Temp	Approx. Time
Small (6-8 oz)	350-400°F	40-50 minutes
Medium (8-10 oz)	350-400°F	45-55 minutes
Large (10-12 oz)	350-400°F	50-65 minutes

Step 3: Set Up Proper Grill Configuration

Create indirect heat by lighting only one side of your grill. For gas grills, turn off burners on one side. For charcoal, pile coals on one side. Target 350-400°F on the cool side—this mimics oven conditions. Place potatoes on the grill grate over the unlit side, away from direct flame.

Step 4: Monitor Cooking Progress

Cook with the lid closed, checking occasionally. After 40 minutes, test doneness by squeezing gently (use tongs!) or inserting a thermometer. Perfectly cooked potatoes reach 205-210°F internally. For crispy skins, unwrap potatoes during the last 10 minutes of cooking and move to direct heat.

Step 5: Finish and Serve

Remove potatoes when tender. Let rest 5 minutes, then slice open and fluff with a fork. Add butter, sour cream, or your favorite toppings. For restaurant-style presentation, press down gently to create a well for toppings.

Pro Tips for Flawless Results Every Time

Professional chefs at the Culinary Institute of America emphasize these techniques:

• Don't skip the oil: Creates a moisture barrier for fluffier interiors
• Double-wrap large potatoes: Prevents leaks that cause uneven cooking
• Use a grill mat: For charcoal grills to prevent ash contact
• Rotate occasionally: Ensures even exposure to heat
• Keep warm: Wrap in clean kitchen towel if serving delayed

Troubleshooting Common Issues

Undercooked Potatoes

If potatoes remain firm after estimated time, check grill temperature. Most undercooking happens when grill temps drop below 325°F. Return to grill and continue cooking, checking every 10 minutes.

Burnt or Charred Skins

This occurs when potatoes sit too close to direct heat. Always use indirect cooking for the majority of baking time. If grilling during high-heat summer months, reduce target temperature to 325-350°F.

Soggy or Mushy Texture

Overcooking or improper wrapping causes this. Follow timing guidelines strictly and ensure foil packets are tightly sealed. Potatoes continue cooking after removal—don't leave wrapped too long.

Flavor Variations to Try

Once you've mastered the basic technique, experiment with these professional-inspired variations:

• Herb-Infused: Add fresh rosemary or thyme sprigs inside foil packet
• Smoky Chipotle: Mix ½ teaspoon chipotle powder with oil before coating
• Garlic Parmesan: Add minced garlic and grated parmesan before wrapping
• Loaded BBQ Style: Top with pulled pork, BBQ sauce, and cheddar after cooking

Storage and Reheating Guidelines

Properly stored grilled baked potatoes maintain quality for 3-5 days. Cool completely before refrigerating in airtight containers. For best reheating results:

• Oven method: 375°F for 15-20 minutes (best for texture)
• Grill method: Indirect heat 10-15 minutes (restores smoky flavor)
• Avoid microwaving: Makes skins rubbery and interiors gummy

The American Dietetic Association recommends reheating potatoes to 165°F internal temperature for food safety.

Frequently Asked Questions

Can I bake potatoes directly on grill grates without foil?

Yes, but only during the final 10-15 minutes for crispy skins. For the majority of cooking time, foil wrapping ensures even baking. Place unwrapped potatoes directly on clean grates over indirect heat, turning occasionally.

How do I know when grilled baked potatoes are done?

Potatoes are done when they reach 205-210°F internally. Test by gently squeezing with tongs (careful—steam is hot!) or inserting a fork. Properly cooked potatoes yield slightly but don't collapse. Large potatoes typically take 50-65 minutes at 375°F.

Why do my grilled potatoes come out watery?

Watery potatoes usually result from improper drying before wrapping or overcooking. Always pat potatoes completely dry after washing. Ensure foil packets are tightly sealed to prevent steam escape. Follow recommended cooking times based on potato size—larger potatoes need more time but can become waterlogged if cooked too long.

Can I cook stuffed potatoes on the grill?

Yes, but add fillings after initial cooking. Bake plain potatoes first, then slice open, fluff, and add fillings like cheese, bacon, or sour cream. Return to grill for 5-10 minutes to melt toppings. Adding moist ingredients before cooking creates soggy potatoes.