Preheat grill on high for 15 minutes with lid closed to about 350º F (176º C). Wash potatoes and prick all over with fork. Place potatoes, one by one, in a medium bowl and coat all over with neutral oil.
Pour enough salt into another medium bowl to cover the bottom. Transfer oiled potatoes to bowl with salt and turn to coat with a thin 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.
Prep Notes: Make sure that your grill is fully preheated before you add the potatoes.
Storage Notes: Keep in an airtight container in the refrigerator up to 5 days.