Description

These grilled baked potatoes come out fluffy on the inside with crispy, flavorful skins. Wrapped in foil and cooked over indirect heat, they’re an easy, hands-off side dish you can make right on the grill. Top them with butter, sour cream, cheese, or anything you like—just like the oven version, but with that irresistible grilled flavor.

Ingredients

4 medium russet potatoes
2 tbsp olive oil or melted butter
1 tsp salt
1/2 tsp black pepper

Optional toppings: sour cream, shredded cheese, chives, bacon bits, or butter

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Instructions

Preheat grill: Set your grill to medium heat (around 400°F). For gas grills, turn on only one side for indirect heat. For charcoal, pile coals to one side.
Prep the potatoes: Scrub potatoes clean and pat dry. Pierce each one a few times with a fork. Rub with olive oil or butter and season with salt and pepper.
Wrap in foil: Wrap each potato tightly in aluminum foil.
Grill: Place foil-wrapped potatoes over indirect heat (not directly over flame). Close the lid and cook for 45–60 minutes, turning occasionally. They’re done when a fork slides in easily.
Serve: Carefully unwrap the potatoes (they’ll be hot!). Cut open and fluff with a fork. Add your favorite toppings and serve hot.

Notes

For extra crispy skins, remove foil for the last 10 minutes and place over direct heat.
Use large potatoes for hearty servings or small ones for faster cooking.

Great for meal prep or camping—just reheat on the grill or over a fire.