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–+ servings
Foil-wrapped baked potatoes, cooked on a grill, split open and topped with shredded cheddar, a dollop of sour cream, and chopped green onions.

Baked Potatoes on the Grill

40aprons.com/baked-potatoes-on-the-grill/
Planning to serve baked potatoes at your next cookout? Throw them on the grill! So easy, with delicious results.
Prep 15 minutes
Cook 40 minutes
Total 55 minutes
Recipe Makes (Approximate): 4 potatoes

Equipment

  • grill gas or charcoal
  • Shallow bowl
  • running water
  • vegetable brush or clean dish towel
  • Paper towels
  • Cutting board
  • Fork
  • Large microwave-safe plate
  • 8 aluminum foil sheets large enough to wrap around potatoes
  • Tongs
  • Sharp knife

Ingredients

For the Baked Potatoes

  • 2 tablespoons sea salt (plus more as needed)
  • 4 medium russet potatoes (approximately 6-8 ounces each)
  • 4 tablespoons neutral-flavored oil (avocado oil, olive oil, etc.)

Serving Suggestions (All Optional)

  • sour cream
  • shredded cheddar cheese
  • sliced green onions

Instructions

  • Preheat grill, with lid closed, approximately 15 minutes or until temperature reaches 350° Fahrenheit.
  • While grill preheats, add 2 tablespoons sea salt to shallow bowl. Set aside.
  • Wash 4 medium russet potatoes under running water, using vegetable brush to remove all surface dirt. Pat potatoes completely dry with paper towels.
  • Place potatoes on cutting board. Very carefully, prick each potato with tines of fork, covering each potato in vent holes on all sides. Be careful not to push fork too far into potatoes.
  • After poking vent holes in each potato, cover potatoes with 4 tablespoons neutral-flavored oil (approximately 1 tablespoon per potato). Rub oil onto potatoes until all sides are coated completely.
  • Place one potato in bowl of salt. Roll potato in salt until all sides are coated, then transfer potato to microwave-safe plate. Repeat until all potatoes have been coated in salt, adding more salt to bowl as needed.
  • When all potatoes have been salted, place plate of potatoes in microwave. Microwave potatoes on 100% power 4 minutes.
  • Carefully remove potatoes from microwave. Wrap each potato securely in 2 sheets aluminum foil, covering potatoes completely.
  • Place foil-wrapped potatoes directly on grate in preheated grill. Grill potatoes, with grill lid closed, 30 minutes. Note: Time required will increase each time grill lid is opened.
  • After 30 minutes, open grill lid and very carefully unwrap one potato slightly. Insert fork or skewer into potato. If utensil does not pierce potato easily, rewrap potato and close grill lid. Grill potatoes 5 minutes more, then repeat process.
  • When fork or skewer pierces potatoes easily, with zero resistance, carefully remove potatoes from grill. Let potatoes cool 5 minutes.
  • After 5 minutes, unwrap potatoes and discard foil. Slice each potato open, cutting lengthwise down center of potato. Gently press ends of potato toward center of potato to widen cut, then fluff flesh inside potato with fork.
  • Top potatoes with sour cream, shredded cheddar cheese, sliced green onions, or other desired toppings. Serve immediately.

Recipe Notes

  • Salt: You're welcome to skip the salt crust if you like. You could also replace the salt with garlic and onion powder or any other seasonings.
  • Leftovers: Let potatoes cool completely, then place potatoes in airtight container. Refrigerate potatoes up to 5 days. Reheat potatoes in the oven or the air fryer until warmed through.

Nutrition Information (Approximate)

Serving Size: 1 potatoCalories: 303calProtein: 5gFat: 14gSaturated Fat: 2gSodium: 11mgPotassium: 946mgTotal Carbs: 41gFiber: 3gSugar: 1gNet Carbs: 38gVitamin A: 2IUVitamin C: 13mgCalcium: 29mgIron: 2mg
Recipe By: Cheryl Malik
https://40aprons.com/baked-potatoes-on-the-grill/