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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.
Why You’ll Love This Recipe
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.
What Makes These Potatoes 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 Them
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
Baked Potatoes on the Grill
Ingredients
- 4 medium russet potatoes evenly sized
- 4 tablespoons neutral oil like avocado oil
- sea salt enough to coat potatoes
Equipment
- Grill
- Fork
- 2 medium bowls
- Microwave
- large, microwave-safe plate or bowl
- 8 sheets aluminum foil (2 sheets per potato)
Instructions
- Preheat grill with lid closed to 350° Fahrenheit. While grill preheats, place one russet potato in medium bowl. Prick potato with fork then coat with neutral oil. Set potato aside and repeat with remaining potatoes.
- Pour salt into second medium bowl, using enough salt to fully cover bottom of bowl. Place one oiled potato in bowl and flip until potato is coated with thin layer of salt. Transfer to microwave-safe plate or bowl and repeat process with remaining potatoes.
- When all potatoes have been oiled and salted, place in microwave. Microwave all potatoes together on high for 4 minutes. Remove potatoes from microwave and wrap each potato securely in 2 sheets of aluminum foil.
- Place foil-wrapped potatoes directly on grill grate. Shut grill lid and grill potatoes 30 to 40 minutes, with lid closed entire time. Note: grill time will increase every time lid is opened.
- Begin checking doneness of potatoes after 30 minutes by slightly unwrapping one potato and piercing skin with fork or skewer. When fork or skewer pierces completely through potato easily with no resistance, remove potatoes from grill.
- Unwrap grilled potatoes and discard foil. Cut potato open by slicing lengthwise down center of potato, then gently press ends of potato to open wide. Fluff potato flesh with fork and serve immediately with desired toppings.
Notes
- Important: Make sure that your grill is fully preheated before you add the potatoes.
- Refrigerate leftover potatoes in an airtight container up to 5 days.
Nutrition Information
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Aluminum foil does conduct heat, as well as letting your baked potatoes stay hot longer.
Yes! Just like when you bake your potatoes any other way, you want to poke them a few times with a fork so that steam can escape. Otherwise, your potatoes can explode!
Worked just as described. Delicious.
So glad you enjoyed it! 🙂
I love sweet baked potatoes to eat as a snack or meal time.
Same!
Followed directions exactly, potato wasn’t done at 59 mins. Steak and other vegetables are now cold waiting for these to finish.
We’re sorry you had this experience, Jeffrey. This shouldn’t happen if the potatoes are microwaved before being wrapped securely in foil and grilling. Regardless, thank you for sharing this feedback.
Thank you!!
I did exactly as you described, used avocado oil and sea salt. Soooo good. I did need to bbq for 55 minutes as the potatos I had were exceptionally big.
So glad you enjoyed the recipe!