Grilled Baked Potatoes

These easy Grilled Baked Potatoes make the perfect side dish with fluffy insides and flavorful salt-rubbed skins brushed with olive oil. I love topping mine with cheddar cheese, chives, scallions, and a dollop of sour cream. They’re so comforting, and my family always devours them.

Oh gosh, I’m such a potato girl, it’s not even funny. I’ll eat them any way you give them to me; mashed, roasted, fried, grilled, you name it, I’m in! From these easy air fryer twice baked potatoes with cream cheese, sour cream, and green onions to my famous Instant pot scalloped potatoes. But this grilled version is seriously something else. I won’t spoil it for you, but let’s just say once you try it, you’ll know exactly what I mean.

And here I am again, sharing another potato favorite that’s perfect for summer or really, any time of year! It’s so easy to grill baked potatoes right alongside whatever you’re already barbecuing. No running inside to check the oven, and no heating up the house when you don’t need to. These make a great side for anything from chicken and pork to beef and seafood. I mean, is there anything better than a juicy steak with a hot, fluffy baked potato? Not in my book!

Why I love this recipe (and you will too!)

• Crispy on the outside, fluffy on the inside: The salt and olive oil rub gives the skin a perfect crunch, while the insides turn out soft and steamy every time. It’s exactly how I want my baked potatoes to taste.
• Cooks right on the grill: I can throw these on next to whatever meat or veggies I’m grilling, and not worry about heating up the kitchen or juggling timers between the oven and grill.
• Totally customizable toppings: I load mine with cheddar cheese, sour cream, chives, scallions, whatever I have on hand. You can keep it simple or pile it high, depending on the day.
• Perfect side for any meal: These go with steak, chicken, pork, fish, you name it. It’s my go-to when I want a side dish that makes my friends and family happy.

What you will need

• Russet potatoes: I always scrub them clean and dry them well so the skins get extra crispy on the grill.
• Extra-virgin olive oil: A quick rub with olive oil helps the skins turn out golden and flavorful.
• Kosher salt: I sprinkle a good amount on the outside for a perfect salty crunch.
• Cheddar cheese: I use shredded or thin slices so it melts fast and gets nice and gooey.
• Sour cream: A dollop on top makes every bite creamy and cool.
• Crumbled cooked bacon: I toss on crispy bacon for extra flavor, because why not?
• Sliced scallions and chives: These give the perfect fresh and oniony finish on top.

How to make

1. Get the potatoes started: While the grill is preheating to 350 degrees F, I wash and dry the potatoes, then poke them all over with a fork. I pop them in the microwave on a plate and cook for about 8 minutes on medium power to give them a head start before grilling.

2. Season the potatoes: I let the potatoes cool for a minute, then rub the skins with olive oil and sprinkle them all over with salt.

3. Grill the potatoes: I wrap each potato in two layers of foil, poke them a few times with a fork, and toss them on the grill with the lid closed. After about 45 minutes to an hour, they’re perfectly tender when a knife slides in easily or the center hits 205 degrees F.

4. Finish and serve: Once the potatoes are off the grill, I let them cool for a couple of minutes in the foil. Then I open them slightly, make a three-inch slice on top, and gently fluff the insides with a spoon. Right before serving, I pile on the cheese, sour cream, and all my favorite toppings.

Expert tip

Shortcut for fluffy potatoes

One little trick I swear by when I’m grilling baked potatoes is giving them a quick spin in the microwave first. I microwave them for about 8 minutes while the grill heats up, which gets the insides started so they finish cooking faster and more evenly outside. It saves me a ton of time and still gives me a crispy and smoky skin from the grill. I’ve been doing it this way for years, especially when I’ve got a bunch of other things cooking, and it never fails to give me perfectly cooked and fluffy potatoes.

More tips to consider:

• I always pick potatoes that are about the same size so they cook evenly. No one wants one undercooked and one falling apart.
• To check if they’re perfectly cooked, I use an instant-read thermometer. Once it hits 205 degrees in the center, I know they’re ready.
• I keep the grill lid closed the whole time to avoid any flare-ups and to help them cook through faster.
• If I’m short on time, I grab pre-chopped toppings like green onions or bacon crumbles. It makes assembly so much faster.
• Wrapping them in foil helps protect the skin and keeps the heat in. It’s definitely worth the extra step.
• One trick I love is rolling the oiled potatoes in salt inside a shallow bowl. It’s easy and makes sure they’re evenly coated.

Recipe variations:

• Another oil: I swap olive oil for avocado oil or even vegetable oil. About 1 tablespoon per potato works great.
• Crispy skin: For crispier skin, I take off the foil for the last 10 minutes on the grill. It gives the outside a nice little crunch.
• Onion or garlic powder: I like to rub on ½ teaspoon of onion or garlic powder per potato before grilling. It adds a little extra flavor to the skin.
• Buttery skin: When I want softer, buttery skin, I brush on about 1 tablespoon of melted butter before wrapping the potatoes. It makes them extra rich.
• Black pepper: A light sprinkle of black pepper (about ¼ teaspoon) before cooking adds a little pop to the flavor. I do it after the salt and oil.
• Sweet potatoes: You can switch things up with sweet potatoes instead of russets. I top mine with butter and a little brown sugar, so good!

Serving suggestions

At our last backyard BBQ, I grilled a big batch of these baked potatoes while my husband worked the burgers and the kids chased each other with water balloons. I had the toppings all lined up, cheddar cheese, crispy bacon, ranch seasoning, sour cream, and green onions, and let everyone build their own. We even had one of those folding tables covered in foil pans so no one had to run back inside. These potatoes disappeared fast, especially when I paired them with my air fryer jerk chicken wings and some grilled peaches.

On birthdays or holiday weekends when we have more family over, I make extra and turn it into a little potato bar. I’ll grill six or seven of them, keep them warm in foil, and set them out next to things like taco dip, shredded grilled chicken, some grilled chimichurri chicken breasts and veggies so everyone can load up however they want.

How to store leftovers

• Refrigerate: I store any leftover potatoes in an airtight container or just keep them wrapped in foil. They stay fresh in the fridge for up to 4 days and don’t pick up any weird fridge smells.
• Freeze: When I have extras, I wrap each one individually and freeze them in a zip-top bag. They’ll keep well in the freezer for up to 2 months.
• Thaw: I move them from the freezer to the fridge the night before I need them. Letting them thaw overnight works best.
• Reheat: To warm them up, I throw them back on the grill in foil for 10 to 15 minutes, or microwave them for 1 to 3 minutes until hot. Either way works great!

Frequently asked questions

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