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.
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.
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)
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Baked Potatoes on the Grill
These baked potatoes are cooked on the grill, making them a perfect side dish for any grilled protein. Their insides are fluffy and the skins are crisp with a flavorful salt crust. Perfection!
Ingredients
- 3 tablespoons neutral oil like avocado oil
- sea salt for coating
- 4 medium Russet potatoes even in size
- aluminum foil for wrapping
Instructions
- Preheat grill on high for 15 minutes with lid closed to about 350º F (176º C).
Wash potatoes and prick all over with fork. Pour enough salt into a medium bowl to cover bottom of the bowl. Coat oiled potatoes in a light layer of salt, enough to add some extra crisp to the cooked skin.
- Place potatoes, one by one, in another medium bowl and coat all over with neutral oil. Transfer to bowl with salt and turn to coat with a thin but complete layer of salt. Repeat with all potatoes.
Place prepared potatoes in microwave and cook on high for 4 minutes.
Wrap microwaved potatoes in two layers of aluminum foil to prevent leaks or flare-ups.
Place potatoes directly on grill grate and shut lid. Keep lid shut the entire time; expect cook time to be a bit longer if lid must open for other items. Grill for 30-40 minutes or until completely soft all the way through. Pierce with a skewer to test for doneness. Skewer should easily pierce potato all the way through with no resistance.
Slice longways down the center of the cooked potato and gently press in ends to open. Use a fork to fluff potato flesh and serve with desired toppings.
Recipe Notes
Prep Notes
Make sure that your grill is fully preheated to high before you put the potatoes on.
Storage Notes
Keep in an airtight container at room temperature for 1 day. Keep in an airtight container in the refrigerator up to 5 days.
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We tried it and the potatoes were very tasty, but the skin was certainly not crispy.
Sorry to hear that, Tina. I hope you will try it again!
As a tip, make sure your potatoes are very dry and you use plenty of oil in coating them. That will help prevent steaming so you can get that crispy skin 🙂
We are trying this tonight, but hope to reduce our time with the help of potato nails!
Very useful instruction. I will try to make this baked potatoes at my home. Thank you.
We are so glad you find the recipe useful!