How To Make Baked Potatoes On The Grill

Grilling potatoes make a perfect side during warm seasons as well as during any grilling sessions. Grill baked potatoes have a crispy skin, salty crust, and they are fluffy on the inside. Today we are going to show you how to make baked potatoes on the grill that are so good because they are easy to cook alongside other grilling foods and require less time to cook. The steak houses serve traditional baked potatoes. They go well along with steak, chicken, or any other meat.


Potatoes are always the easiest, tastiest vegetables, suitable for cooked or grilled or baked or fried or whatnot. But choosing the right variety of potatoes is very important. Selecting the wrong potato can spoil your dish. Potatoes are generally of 3 types - starchy, waxy, and all-purpose. 

Russet or Idaho:  These are the most common types of starchy potatoes that are oblong shaped and perfect for mashing and baking. These potatoes have thick skin, fluffy flesh, and high starch content, making it ideal for grilling, frying, and baking. 

Red Potatoes: These are waxy types of potatoes that are small and round shaped. They have less starch content and taste sweeter than the other varieties of potatoes.

Gold Potatoes or Yukon: These are all-purpose types of potatoes, have a perfect balance of starch and moisture. This quality makes them best for boiling, steaming, roasting, and baking. 

To make a delicious baked potato, Russet serves the best. They have good scratch content, which helps to hold the shape, making it ideal for baking or grilling.


  • Large Russet potatoes - 4
  • Olive oil - 4 tbs
  • Kosher Salt / Sea Salt - required amount
  • Aluminum foil 
  • Toppings (as per individuals taste buds)
  • Butter
  • Cheese
  • Sore cream 
  • Green onion 
  • Salsa
  • Tomato
  • Grilled chicken 
  • Steamed broccoli 
  • Chilli
  • Mayonnaise
  • Mustard sauce
  • Cheese sauce


  • Preheat the grill for 10 to 15 minutes at 350 degrees Fahrenheit.
  •  While the grill is heating, scrub the potato well in water and remove the dirt on its skin, as Russet potatoes tend to have a lot of dirt and mud on their skin.
  • Pork the potato with a fork at multiple areas to about ½ to 1- inch depth. This will help the steam to escape from the potato while baking.
  • Apply a thick coat of olive oil and kosher salt/sea salt on the outer layer.
  • Wrap the potato on aluminum foil paper. This helps the potato from drying out and also prevents the skin from becoming leathery.
  • Place the wrapped potatoes on the preheated grill. Place these potatoes with some space between them for the free flow of air.
  • Leave the potatoes to bake for 45 minutes to 1 hour. Open the grill halfway to turn the potato to the other side.
  • Use a knife to check if the potato has cooked properly. If the knife does not get stuck inside, it means the potato has cooked perfectly.
  • Use tongs to remove the potato from the grill. Cut the potato into half and serve it hot with the desired toppings.

VARIATIONS (without using aluminum foil):

  • These potatoes can be arranged in metal skewer sticks and then baked in the grill with the same procedure.
  • Cut the potatoes into wedges or slices, and follow the same procedure.
  • These potatoes can be sliced and seasoned with black pepper, hot pepper, mayonnaise, mustard paste, garlic paste, and chosen herbs, along with olive oil and salt. Follow the same procedure.


  • Adequately preheat the grill before placing the potatoes for baking.
  • The lid of the grill has to be kept closed for faster baking.
  • Wrapping the potatoes in two layers of aluminum foils avoids possible flare-ups or spots.
  • Choose equal-sized potatoes for even baking.
  • Microwaving the potatoes before placing it in a grill will help cook faster in about 20 to 30 minutes.
  • Check the potatoes frequently using a knife, if not wrapped in aluminum foil.
  • Baking potatoes in the warming rack or upper rack of the grill creates more space for other food to grill at the same time.

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