A grilled baked potato takes about 55 minutes over indirect medium heat, with a five-minute rest before serving; the result is a tender, fluffy center and a well-seasoned skin. This simple recipe uses russet potatoes, a little oil, and salt, and works on either a gas or charcoal grill.
Ingredients
- 4 medium-large russet potatoes, about 8–10 oz (225–285 g) each
- 1 tablespoon olive oil or neutral cooking oil (15 ml)
- 1 teaspoon kosher salt (5 g), or ½ teaspoon fine salt (about 3 g)
- ¼ teaspoon freshly ground black pepper (about 0.5 g), optional
- Optional toppings: 4 tablespoons butter (56 g), ½ cup sour cream (120 g), and 2 tablespoons chopped chives (6 g)
Instructions
- Set up the grill. Heat a gas or charcoal grill to about 400°F (204°C), or medium heat, with a cooler indirect-heat area. On a gas grill, turn on the burners on one side and leave the burners under the potatoes off. On a charcoal grill, arrange the lit coals to one side and cook on the opposite side. Close the lid while the grill heats, about 10 minutes. The indirect zone matters: potatoes placed directly over a strong flame can scorch before their centers soften.
- Prepare the potatoes. While the grill heats, scrub the potatoes under running water and dry them thoroughly. Trim away any bruised or damaged spots, but leave the skins on. Pierce each potato six to eight times with a fork, making shallow holes around its surface so steam can escape. Rub the potatoes all over with oil, then season evenly with salt and, if using, pepper. This preparation takes about 10 minutes in total, including the time to season all four potatoes.
- Start grilling over indirect heat. Put the potatoes on the cooler side of the grill, leaving a little space between them so hot air can circulate. Close the lid and keep the grill near 400°F (204°C). Do not wrap them in foil for this method: direct contact between the seasoned skin and the grill’s circulating heat helps it dry and brown. If your grill has a thermometer, check it now and then and adjust the burners or vents to maintain a steady medium heat.
- Turn and cook until tender. After about 25–30 minutes, turn each potato with tongs so it cooks evenly. Keep the lid closed between checks, since frequent opening releases heat and can add time. Plan on roughly 55 minutes of total grill time for medium-large russets. Begin checking at 50 minutes; particularly large potatoes or a grill running below 400°F (204°C) may need up to 10 minutes more. A thin skewer or paring knife should slide into the center with little resistance. For a fluffy texture, the center is often around 205–210°F (96–99°C) on an instant-read thermometer, though tenderness is the most useful check.
- Rest and serve. Move the potatoes to a plate or board and let them rest for 5 minutes. Cut a lengthwise slit in each one, squeeze the ends gently to open it, and fluff the inside with a fork. Add butter, sour cream, chives, or other toppings while the potatoes are hot. Use a clean towel or heatproof glove if you need to steady a potato while cutting it.
Tips
- Choose potatoes of similar size. Four potatoes that are close in weight should finish at about the same time. If one is much larger, put it on the grill first or expect to leave it on after the smaller ones come off. Russets are a dependable choice because their starchy centers become fluffy; Yukon Gold potatoes also work, but their centers are naturally creamier and less dry.
- Keep the heat indirect and the lid closed. A grill’s “medium” setting varies, so use its built-in thermometer when available. If the skin is darkening quickly while the center is still firm, move the potatoes farther from the flame and lower the heat. Avoid setting them directly over a burner or a concentrated bed of coals for the whole cook.
- Foil changes the result. You can wrap each potato in foil if you prefer a softer, steamed skin, but foil is not needed for this recipe and will reduce browning. Cooking time can still be around 50–60 minutes, but rely on the center’s tenderness rather than the clock. Handle foil carefully because trapped steam can escape when you open it.
- Season after drying. Wet skins make it harder for oil and salt to coat the potato evenly. Pat each one dry before seasoning, and use kosher salt or reduce the amount if using fine salt, which tastes saltier by volume. If you want less oil, use just enough to make a very thin coating rather than leaving the skin dry.
Serving Suggestions
Serve grilled baked potatoes hot as a side for grilled vegetables, corn, beans, or meat, or make them the main dish with hearty toppings. Butter and sour cream are classic, while chopped chives or green onions add a fresh, savory finish. For a fuller meal, set out bowls of shredded cheese, cooked beans, salsa, steamed broccoli, or leftover chili so everyone can top a potato to taste.
For a simple meal with several sides, split each potato and fluff the center just before bringing it to the table; the open surface holds toppings better than an intact potato. Add cold toppings such as sour cream after grilling, not while the potatoes are still on the grate. If serving a group, keep the potatoes whole until the last moment so they retain more heat, then let guests split and top their own.
Variations
Garlic-herb potatoes: Mix 1 tablespoon (15 ml) oil with ½ teaspoon garlic powder (about 1.5 g) and ½ teaspoon dried rosemary or thyme (about 0.5 g), then rub it over the potatoes with the salt. Dried herbs are less likely than fresh herbs to scorch during the long cook. Finish with chopped fresh herbs after grilling if you want a brighter flavor.
Smoky potatoes: Add ½ teaspoon smoked paprika (about 1 g) to the oil and salt. The flavor is especially good with grilled corn, beans, or a cheese topping. Keep the paprika on the skins rather than adding sugar-heavy rubs, which can darken or burn over grill heat.
Cheesy potatoes: After the potatoes are tender, split them, add about ¼ cup shredded cheddar per potato (28 g each), and return them to indirect heat for 2–3 minutes with the lid closed, just until the cheese melts. You can add cooked broccoli or beans at the same time. Keep this final step brief so the potato does not dry out.
Foil-wrapped option: For a softer skin, wrap each oiled and seasoned potato in foil before placing it over indirect heat. Turn it occasionally and start checking at about 50 minutes; size and grill temperature still determine the finish. Open the packet carefully to avoid steam, and remove the foil before storing any leftovers.
Storage and Reheating
Refrigerate cooked potatoes within 2 hours of grilling. Once they have cooled enough to handle, store them in a covered container in the refrigerator for 3–4 days. If they were wrapped in foil, remove the foil before refrigeration. Keep toppings such as sour cream separate, and do not leave potatoes sitting out at room temperature while serving for an extended period.
To reheat, split a chilled potato and warm it in a 350°F (175°C) oven until hot throughout; allow roughly 15–20 minutes, depending on its size and whether it is cut open. You can also microwave a split potato in short intervals, turning it once, until the center is steaming hot. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer if you want to verify the temperature. The skin will soften during storage, but a few minutes under a hot grill can help it regain some crispness.
Freezing is possible, but the potato’s texture may become watery or grainy after thawing. If you do freeze one, wrap it airtight and use it within about a month for better quality. Thaw it in the refrigerator, then reheat it thoroughly; for the best texture, refrigerate and use the potatoes within the usual 3–4 days instead.
Frequently Asked Questions
How long does it take to grill a baked potato?
At about 400°F (204°C) over indirect heat, medium-large russet potatoes usually take about 50–60 minutes. This recipe uses 55 minutes as a practical estimate. Large potatoes, cold weather, or a grill that runs cool can add time, so check for tenderness rather than assuming every potato is done at the same minute.
Should I grill a baked potato with the lid open or closed?
Keep the lid closed for most of the cooking time. A closed lid holds a steadier temperature and lets hot air circulate around the potatoes, much like an oven. Open it briefly to turn the potatoes or check for doneness, then close it again to avoid losing heat.
Is it better to grill potatoes in foil?
Neither method is automatically better; it depends on the skin you want. Unwrapped potatoes develop a drier, more browned skin, while foil traps moisture and produces softer skin. For the lightly crisp skin in this recipe, leave the potatoes unwrapped and cook them over indirect heat.
Can I cook potatoes directly over the flame?
It is not the best approach for whole baked potatoes because the outside may char before the inside is tender. Use indirect heat, with the potatoes away from active burners or concentrated coals. If your grill has only one cooking zone, lower the heat and turn the potatoes more often, checking that the skin is not scorching.
How can I tell when a grilled potato is done?
Push a skewer or thin knife into the thickest part. It should reach the center easily without a firm or crunchy spot. A thermometer in the center can provide another cue: potatoes are often fluffy around 205–210°F (96–99°C). If the potato still feels firm, return it to the grill for 5–10 minutes and check again.
Can I prepare the potatoes ahead of time?
You can scrub and dry the potatoes earlier in the day, then refrigerate them uncovered or loosely covered until you are ready to season and grill. For the best skin, apply the oil and salt shortly before cooking. You can also grill the potatoes ahead and refrigerate them within 2 hours, then reheat them thoroughly before serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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