Baked Potato on Grill
Grilling a baked potato on the grill is an easy way to achieve crispy skin and a fluffy, tender inside. Whether wrapped in foil for a soft texture or grilled directly for a smoky crunch, this no-fail method ensures perfect results every time.
Equipment
- Grill
- Aluminum Foil (optional)
- Tongs
Ingredients
Main Ingredients
- 4 russet potatoes medium-sized
- 2 tbsp olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- aluminum foil optional for wrapping
Optional Toppings
- butter for serving
- sour cream for serving
- cheese cheddar, mozzarella, or parmesan
- green onions chopped, for garnish
Instructions
- Preheat the grill to medium-high heat (375°F-400°F).
- Scrub the potatoes under running water and pat them dry.
- Poke each potato a few times with a fork to allow steam to escape.
- Rub the potatoes with olive oil, then season with salt and black pepper.
- For a softer texture, wrap each potato in aluminum foil. For a crispier skin, leave them unwrapped.
- Place the potatoes directly on the grill grates and close the lid.
- Cook for 50-60 minutes, turning every 15 minutes to ensure even cooking.
- Check doneness by inserting a fork; it should slide in easily.
- Remove from the grill and let rest for a few minutes before serving.
- Slice open and top with butter, sour cream, cheese, and green onions as desired.
Notes
For a smokier taste, grill without foil and brush with extra olive oil during cooking. Adjust cooking time based on potato size.