This baked potato on the grill recipe is a simple and delicious way to make fluffy, tender potatoes with a lightly smoky flavor. Instead of turning on the oven, you can cook the potatoes right on the grill and serve them with your favorite toppings.
It is a perfect side dish for summer cookouts, backyard dinners, BBQ nights, steak dinners, grilled chicken, burgers, and family gatherings. The outside becomes savory and well-seasoned, while the inside stays soft, hot, and ready for butter, sour cream, cheese, chives, or any topping you love.
Why You’ll Love This Baked Potato on the Grill
- It keeps your kitchen cool because the potatoes cook outside on the grill.
- The potatoes turn out soft and fluffy inside with a lightly smoky flavor.
- It is a simple side dish that works with almost any grilled main course.
- You only need a few basic ingredients.
- It is easy to customize with classic baked potato toppings.
- It is perfect for BBQs, cookouts, camping-style meals, and summer dinners.
What Makes This Recipe Special
What makes grilled baked potatoes special is the flavor from the grill. The potatoes cook slowly until the inside becomes fluffy, while the outside picks up a savory taste that feels different from a regular oven-baked potato.
Wrapping the potatoes in foil helps them cook evenly and keeps the inside tender. If you prefer a firmer, crispier skin, you can adjust how you wrap or finish them, but the basic method stays simple and reliable.
Ingredients You’ll Need
For the Potatoes
- Russet potatoes: These are the best choice for baked potatoes because they become light and fluffy inside after cooking.
- Olive oil: Helps the salt stick to the potato skin and adds a little richness.
- Kosher salt or sea salt: Seasons the outside of the potatoes and gives the skin better flavor.
- Black pepper: Optional, but it adds a simple savory finish.
- Aluminum foil: Helps the potatoes cook gently on the grill and keeps the texture soft inside.
For Serving
- Butter: Melts into the hot potato and adds classic baked potato flavor.
- Sour cream: Adds a cool, creamy contrast.
- Shredded cheese: Cheddar, Monterey Jack, or Colby Jack all work well.
- Chives or green onions: Add freshness and color.
- Bacon pieces: Optional, but they add smoky crunch.
- Salt and pepper: Add more at the end to taste.
Best Tips Before You Start
Choose potatoes that are similar in size so they cook at the same speed. If one potato is much larger than the others, it may need more time on the grill.
Wash and dry the potatoes well before seasoning. Dry skin helps the oil and salt stick better and gives the potatoes a better final texture.
Pierce the potatoes before grilling. Small holes allow steam to escape while the potatoes cook, which helps them cook more evenly.
Keep the grill at a steady medium heat. If the heat is too high, the outside can cook too quickly before the inside becomes tender.
How to Make Baked Potato on the Grill
Step 1: Prepare the Grill
Heat the grill to medium heat. Close the lid and let the grill warm up so the potatoes can cook evenly once they are placed on the grates.
Step 2: Wash and Dry the Potatoes
Scrub the potatoes under running water to remove any dirt. Dry them completely with a clean towel so the oil and salt coat the skin properly.
Step 3: Pierce the Potatoes
Use a fork to poke each potato several times. This helps steam escape during cooking and keeps the texture fluffy inside.
Step 4: Oil and Season
Rub each potato with olive oil, then sprinkle generously with salt. Add black pepper if you want extra flavor.
Step 5: Wrap in Foil
Wrap each potato in aluminum foil. Keep the foil snug but not too tight, so the potato has room to steam and cook through.
Step 6: Grill Until Tender
Place the wrapped potatoes on the grill and close the lid. Cook until the potatoes are tender, turning them occasionally so they heat evenly on all sides.
Step 7: Check for Doneness
Carefully open one potato and test it with a fork or knife. The potato is ready when the center feels soft and the utensil slides in easily.
Step 8: Rest and Serve
Let the potatoes rest for a few minutes before opening. Slice each potato down the center, fluff the inside with a fork, and add your favorite toppings.
Recipe Tips
- Use russet potatoes for the fluffiest texture.
- Dry the potatoes well before adding oil and salt.
- Turn the potatoes occasionally so they cook evenly.
- Use tongs when handling hot foil-wrapped potatoes.
- Let the potatoes rest before slicing so the steam settles.
- For extra flavor, add garlic butter after opening the potatoes.
- Do not rush the cooking time, because large potatoes need time to become soft in the center.
Substitutions and Variations
Loaded Grilled Baked Potatoes
Top the hot potatoes with butter, sour cream, shredded cheddar, bacon, and green onions. This version is hearty enough to serve as a simple meal.
Garlic Butter Potatoes
Mix softened butter with garlic, parsley, salt, and pepper. Add it to the hot potatoes right after slicing so it melts into the fluffy center.
Cheesy Grilled Potatoes
Add shredded cheese after opening the potatoes, then close the foil loosely for a minute so the cheese melts from the heat.
Herb Baked Potatoes
Season the potatoes with dried rosemary, thyme, parsley, or Italian seasoning before wrapping them. Herbs add a savory flavor that pairs well with grilled meats.
Spicy Baked Potatoes
Sprinkle the potatoes with paprika, chili powder, cayenne, or Cajun seasoning before grilling. Serve with sour cream to balance the heat.
Grilled Sweet Potatoes
Use sweet potatoes instead of russet potatoes for a naturally sweet version. They pair well with butter, cinnamon, brown sugar, or a savory chili topping.
Make-Ahead and Storage
You can wash, dry, oil, season, and wrap the potatoes ahead of time. Keep them refrigerated until you are ready to grill, then place them on the grill when it is hot.
Leftover grilled baked potatoes should be cooled and stored in an airtight container in the refrigerator. Keep them whole or slice them depending on how you plan to reheat them.
To reheat, warm the potatoes in the oven, air fryer, microwave, or back on the grill until heated through. Add fresh butter or toppings after reheating for the best flavor.
Leftover potatoes can also be chopped and used in breakfast skillets, potato salad, soups, loaded potato bowls, or simple side dishes.
What to Serve with Baked Potato on the Grill
Grilled baked potatoes are a classic side dish for steak, grilled chicken, burgers, hot dogs, ribs, pork chops, grilled shrimp, and barbecue meals.
They also pair well with corn on the cob, coleslaw, cucumber salad, green salad, baked beans, roasted vegetables, grilled zucchini, or garlic bread. For a lighter meal, serve them with steamed broccoli and a simple protein.
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Frequently Asked Questions
What kind of potatoes are best for grilling?
Russet potatoes are the best choice for grilled baked potatoes because they become fluffy inside. Their thick skin also holds up well on the grill.
Do I need to wrap baked potatoes in foil for the grill?
Foil helps the potatoes cook evenly and keeps the inside soft. If you prefer a crispier skin, you can finish the potatoes unwrapped for a short time at the end.
How do I know when grilled baked potatoes are done?
The potatoes are done when a fork or knife slides easily into the center. The inside should feel soft and fluffy, not firm or crunchy.
Can I make grilled baked potatoes ahead of time?
Yes. You can prep and wrap the potatoes ahead, then grill them when ready. You can also cook them fully and reheat them later.
Why are my potatoes still hard in the middle?
They may need more cooking time, especially if they are large. Keep the grill at steady medium heat and continue cooking until the center is tender.
Can I grill baked potatoes without foil?
Yes, but the skin will be drier and firmer. Foil gives a softer texture, while grilling without foil gives more direct heat and a stronger grilled finish.
This baked potato on the grill recipe is simple, smoky, and perfect for outdoor meals. With a fluffy center, savory skin, and endless topping options, it is an easy side dish that belongs at every cookout.
Baked Potato on the Grill
Ingredients
Instructions
- Heat the grill to medium to medium high. You should be able to hold your hand over the grates for 3 to 4 seconds.
- Wash and dry the potatoes thoroughly. Any moisture can make the skin less crisp.
- Poke each potato 6 to 8 times with a fork to allow steam to escape.
- Rub each potato with oil and sprinkle generously with salt.
- Wrap the potatoes in aluminum foil for softer skin, or leave them unwrapped for drier rustic skin.
- Place the potatoes on the grill and close the lid to create an oven-like environment.
- Cook for 45 to 65 minutes, turning occasionally. If wrapped in foil, rotate every 15 minutes.
- Check for doneness by sliding a fork or knife into the center. If it goes in easily, they are done.
- Let the potatoes rest for about 5 minutes before slicing open and fluffing the insides with a fork.
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