Baked Potatoes on the Grill

These baked potatoes are cooked on the grill, making them a super easy side dish to make whenever you’re grilling out! They have crispy skin, a salt crust, and are so fluffy on the inside, plus they’re naturally vegan and Whole30 compliant. Load them up with plenty of toppings and serve alongside grilled protein.

Some links in this post may be affiliate links. Should you click through to that product and make a purchase, 40 Aprons will receive a small compensation, at no additional cost to you. Anything mentioned here is referred solely based on my experience and satisfaction with the company and/or product, and not because of any potential commission. I’ll identify any affiliate links when they appear within the post!

Baked Potatoes on the Grill

Did you know you can make baked potatoes on the grill?

And that the insides are fluffy and the skins are nice and crispy?

No more running back into the kitchen and back out to the grill to handle side dishes, just steakhouse-worthy baked potatoes made super easily on the grill. And uh, did I mention they have a salt crust?

Because a baked potato with a salt crust is like everything.

Why These Baked Potatoes on the Grill Are So Good

• Their insides are fluffy and the skins are nice and crisp with a salt crust for added texture and flavor.
• They’re super easy to make, with step by step pictures and directions in this article.
• You can cook them right on the grill alongside whatever else you’re grilling, meaning you get to fully enjoy the patio and your company!
• These baked potatoes are precooked in the microwave before they go on the grill to make the insides fluffier and help them cook a bit faster.

How to Make Baked Potatoes on the Grill

Start by selecting your potatoes. Pick equally sized Russet potatoes to get the most even cooking.

Preheat your grill on high heat about 15 minutes with the lid closed until the temperature reaches about 350º F.

Next, prepare your potatoes. Wash potatoes and prick all over with the tines of a fork. Pat dry then coat with avocado or another neutral oil. You can do this by pouring about 3 tablespoons oil in a wide, shallow bowl and turning the potatoes, one by one, to coat. Lift out and let excess oil drip off before transferring to next step.

Place a layer of Kosher or sea salt in another wide, shallow bowl. Transfer oil-rubbed potato to salt bowl and turn to coat completely in salt.

Wrap each potato individually in two layers of foiling, making sure there are no exposed spots. Place directly on the grill and shut lid. Cook about 30-40 minutes or until a skewer, inserted directly in the middle of the potato, pierces the potato with no resistance.

Remove from the grill and unwrap foil. Clean and recycle.

With a knife, cut a slit down the top of the potato then, covering your hands with a towel or potholder to prevent burns, press the ends of the potato in towards the center to open. Scrape flesh with a fork to fluff, if desired. Serve with lots of toppings!

Preheating Your Grill

Preheating your grill properly is a super important part of this and any grilling recipe. You’ll want to make sure the grill is good and hot, about 350º F (176º C), before putting the potatoes on. Preheat your grill about 15 minutes with the lid closed to bring it up to the right temperature.

Chef’s Tips

• Make sure your grill is properly preheated. See the section above for more detail.
• Coating the potato in salt is optional but creates a lovely crisp and flavorful crust. I highly recommend it.
• Prick your potato all over with a fork before microwaving to prevent any potato explosions.
• If you need to open the lid to cook other items on the grill, expect the cooking time to take longer, like 40+ minutes. Try to keep the lid closed when cooking other items if possible. This allows the grill to function like an oven for the potatoes.
• Wrap your potato in two layers of foil to really prevent flare ups or bare spots.
• Buy equally sized potatoes to promote even cooking.
• Microwave your potato for 4-5 minutes or until softened when squeezed (Making sure you use a towel or potholder to protect your hand). You can do this hours ahead and finish on the grill if desired.
• Use a wide, shallow bowl to roll your potatoes in salt to easily crust the exterior.

Toppings Ideas

Butter, cheese, sour cream, bacon bits, green onions, ranch dressing, salsa, diced tomatoes, grilled chicken, steamed broccoli, cheese sauce, chili. Try vegan butter for vegan or ghee for Whole30. Vegan cheese shreds for vegan or my Vegan Queso for vegan or Whole30.

Other Recipes You’ll Love

• Chimichurri Flank Steak
• Peanut-Free Grilled Chicken Satay
• Whole30 Ribs (Grilled, Paleo, and From a Memphian!)
• Whole30 Loaded Sweet Potato Fries (Paleo, Dairy Free, Gluten Free)
• Blackened Shrimp with Remoulade Sauce
• Asparagus Casserole
• Tajin Chicken on the Grill

Hey – you’ve made it this far, and now we’re best friends! If you make this recipe, I’d love for you to give it a star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!

If you enjoyed this post, be sure to check out 40 Aprons Premium! 40 Aprons Premium offers exclusive recipes, monthly meal plans, grocery lists, and more – all completely ad free!