How Long to Cook Baked Potatoes on the BBQ

Baked potatoes on the BBQ usually take 50 to 70 minutes over indirect heat at 400°F (204°C), with the exact time depending mostly on their size and your grill. This method cooks fluffy russet potatoes inside while the oiled, salted skins turn flavorful and pleasantly crisp; serve them hot with butter, herbs, cheese, or your favorite toppings.

Ingredients

4 medium russet potatoes, about 8 to 10 ounces (225 to 285 g) each
1 tablespoon olive oil or neutral oil (15 ml)
1/2 teaspoon kosher salt (about 3 g), or 1/4 teaspoon fine salt (about 1.5 g)
1/8 teaspoon freshly ground black pepper (about 0.3 g), optional

Instructions

Set up the grill for indirect heat. Preheat a gas or charcoal BBQ to about 400°F (204°C), allowing roughly 10 minutes for it to come to temperature. On a gas grill, light the burners on one side and leave the other side off; on a charcoal grill, bank the coals to one side. The potatoes will cook on the cooler side, not directly over a flame. If your grill has a thermometer, use it to keep the covered grill near 400°F (204°C). Small temperature swings are fine; avoid sustained heat much above 425°F (218°C), which can darken the skins before the centers soften.
Prepare the potatoes. Scrub the potatoes under cool running water, removing any soil, then dry them thoroughly with a clean towel. Pierce each potato 5 or 6 times with the tines of a fork. This gives steam a way to escape as the potato heats. Rub the skins all over with the oil, then sprinkle with salt and, if using, pepper. Dry skins take the oil more evenly and are less likely to steam against the grill.
Grill with the lid closed. Place the potatoes on the indirect-heat side of the grill, leaving a little space around each one so hot air can circulate. Close the lid and cook for about 50 to 70 minutes. Turn them once, after about 30 minutes, using tongs or a heatproof glove. Keep the lid closed between checks: opening it repeatedly lets heat escape and can add time. For potatoes close to 8 ounces (225 g), begin checking at 50 minutes; larger potatoes may need the full 70 minutes or a little longer.
Check for doneness. Carefully pierce the thickest part of a potato with a thin skewer or the tip of a small knife. It should slide easily through the center without meeting a firm or crunchy spot. If the center still feels hard, close the lid and grill for another 5 to 10 minutes, then check again. A potato that is browned outside is not necessarily done inside, so use the skewer test rather than skin color alone.
Rest and serve. Move the potatoes to a plate or tray and let them rest for 5 minutes. Cut a lengthwise slit in each one, squeeze the ends gently to open it, and fluff the insides with a fork. Add toppings while the centers are still hot. The timing above estimates a 10-minute grill preheat, about 60 minutes of grilling, and a 5-minute rest; the actual grilling time depends on potato size and how steadily your BBQ holds its temperature.

Tips

Choose potatoes of similar size. Four evenly sized potatoes are easier to finish together than a mix of small and very large ones. If sizes differ, take the smaller potatoes off when tender and let the larger ones continue cooking.
Keep the heat indirect. A potato placed over a strong flame can scorch on the outside while its center stays firm. If your grill has only one burner, turn it to low and place the potatoes as far from the flame as possible; monitor the grill temperature and adjust as needed.
Use foil only if you prefer softer skins. Wrapping each potato in foil helps shield it from direct heat and gives a softer, moister skin, but it will not have the same lightly crisp surface as an unwrapped potato. Foil is not necessary when using indirect heat and a closed lid.
Oil is flexible; keep the skins dry first. Olive oil gives a mild flavor, while canola or another neutral oil works well too. Butter can brown or burn more readily on the grill, so add it after cooking rather than using it as the coating.

Serving Suggestions

Serve each potato as a substantial side or make it the base of a simple meal. Classic toppings include butter, sour cream, sliced scallions, shredded cheddar, and black pepper. For a lighter-textured topping, use plain yogurt in place of sour cream; it tastes tangier and is a little less rich. Put toppings out in small bowls if serving a group, so each person can dress a potato to taste.

For a filling plate, pair a potato with grilled vegetables and a green salad, or serve it alongside grilled chicken, fish, or burgers. You can also split the potato and add cooked black beans, corn, salsa, and cheese for a Southwestern-style combination. If using hot toppings such as chili, warm them separately and spoon them over the potato just before serving so the fluffy center does not cool down.

Variations

Smoky herb potatoes: Mix the salt with 1/2 teaspoon smoked paprika (about 1 g) and a pinch of dried thyme before seasoning the oiled skins. The paprika adds a smoky, slightly sweet note that suits BBQ cooking; use less if you want the potato flavor to stay in the foreground.

Garlic and herb finish: Once the potatoes are cooked and split, add 1 tablespoon (15 g) of butter mixed with 1 small minced garlic clove and 1 teaspoon chopped parsley. Adding the garlic after grilling keeps it from burning on the skin. Chives, dill, or finely sliced green onion can replace the parsley.

Cheesy finish: Split and fluff the potatoes, then add about 1/4 cup shredded cheddar per potato (25 g). Close the grill lid for 2 to 3 minutes, just until the cheese melts. Keep the potatoes on indirect heat and check promptly, since a very hot grill can dry the exposed centers.

Sweet potatoes: Use medium sweet potatoes in place of russets and cook them over the same indirect heat. Begin checking around 40 minutes; many take about 45 to 60 minutes, depending on thickness. Their skins are thinner and their flesh becomes soft and sweet, so they are especially good with butter, cinnamon, or a savory topping such as black beans.

Storage and Reheating

Refrigerate leftover potatoes within 2 hours of cooking. If any are wrapped in foil, unwrap them before chilling, then place them in a covered container. Cooked potatoes keep for 3 to 4 days in the refrigerator. For best texture, store toppings separately; dairy toppings and fresh herbs can become watery or wilted when stored on the potato.

To reheat, split the potato first so the center warms more evenly. In a 350°F (177°C) oven, place it on a tray and heat for about 15 to 20 minutes, or until hot throughout. On the BBQ, use indirect heat with the lid closed for roughly 10 to 15 minutes, turning once. A microwave is quicker: heat a split potato in short bursts, checking and turning it between bursts. For food safety, USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. The skin may be softer after refrigeration, but a few minutes under a hot broiler or over indirect grill heat can help it firm up.

Frequently Asked Questions

How long do baked potatoes take on the BBQ at 400°F?
Plan on about 50 to 70 minutes over indirect heat at 400°F (204°C) for medium russets. Start checking at 50 minutes and continue in 5- to 10-minute increments if a skewer does not pass easily through the center. Larger or thicker potatoes take longer than small ones.

Should baked potatoes be grilled in foil?
No, foil is optional. Leaving potatoes unwrapped gives the skins a better chance of becoming dry and lightly crisp. Wrapping them makes the skins softer and can be useful if the grill heat is difficult to manage, but it does not replace indirect heat or doneness checks.

Can I cook potatoes directly over the flames?
Indirect heat is more dependable for whole baked potatoes because it cooks the centers gradually without scorching the outside. Direct heat can work for smaller pieces or thin slices, but whole potatoes over a strong flame may char before they are tender. If you have to use direct heat, keep the flame low, turn them often, and expect less even results.

How can I tell when a BBQ baked potato is done?
Push a skewer or small knife into the thickest part. A fully tender potato offers little resistance all the way to the center. Do not rely only on the skin becoming dark or wrinkled: the outside can look ready while the middle is still firm.

Can I start the potatoes in the microwave and finish them on the BBQ?
Yes. Microwave scrubbed, pierced potatoes until they are partly tender, then oil and season them and finish them over indirect grill heat until a skewer slides easily through the center. Microwave power and potato size vary, so check frequently and avoid overcooking before the grill finish; otherwise, the centers may become dry or crumbly.

Why are my grilled baked potatoes still hard inside?
They probably need more time, the grill may be running cooler than expected, or the potatoes may be unusually large. Check the grill thermometer, keep the lid closed, and continue cooking over indirect heat in 5- to 10-minute intervals. Make sure the potatoes are not crowded together, since space allows hot air to move around them.

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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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