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!
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 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.
Make sure that your grill is fully preheated to high before you put the potatoes on.
Keep in an airtight container in the refrigerator up to 5 days.