Grilled baked potatoes put a smoky outdoor spin on a classic oven side. Cooked directly on the grill and simply seasoned with melted butter, salt, pepper, and garlic powder, they develop crisp, flavorful skins while remaining tender and fluffy inside.
These grilled baked potatoes are effortless and versatile. If your grill is large enough, you can prepare them alongside a main course and even a vegetable side. The contrast of crispy, seasoned skin and a light, fluffy interior makes them an irresistible addition to any meal.
The method is straightforward: baste the potatoes with melted butter, season with salt, pepper, and garlic powder, double-wrap them in foil, and grill until fork-tender. Serve a baked potato bar so guests can add toppings, or keep them classic with butter and salt. Either way, these will become a go-to all season long.
Why You’ll Love This Recipe
- Grilling yields the best of both worlds: crispy, seasoned skin and fluffy, tender insides.
- These grilled baked potatoes are quick — ready in about 30 minutes — and simple to prepare.
- You can cook the potatoes on the grill alongside other items to save time and reduce oven use.
Ingredients for Grilled Baked Potatoes
- Russet potatoes – Pick potatoes of similar size so they cook evenly. Russets work best for baked potatoes because they’re starchy and become light and fluffy when cooked.
- Butter – Melted butter boosts flavor and helps the seasonings adhere. Olive oil or another neutral oil can be substituted.
- Seasonings – Coarse salt, garlic powder, and ground black pepper are all you need for excellent flavor.
Baked Potato Topping Ideas
- Shredded cheese
- Sour cream or plain Greek yogurt
- Diced green onions or chives
- Grilled bacon
- Ranch dip
- Salsa or smoked salsa
- Cheese sauce
- Butter
- Chili
How to Grill Baked Potatoes
- Preheat the grill to 400–450°F (204–232°C).
- Rub washed, dried potatoes with melted butter.
- Mix salt, garlic powder, and ground black pepper; sprinkle evenly over each potato.
- Double wrap each seasoned potato in aluminum foil to protect from flare-ups and ensure even cooking.
- Place the foil-wrapped potatoes on the preheated grill and cook for about 30 minutes, turning every 10 minutes, until a fork or paring knife slides in easily.
Pro Tips
- Keep the grill lid closed as much as possible to create an oven-like environment for even cooking.
- Double-wrap each potato in foil to prevent hot spots and protect them from direct flame.
- To shorten cook time, pierce each potato and microwave on high for 4–5 minutes before finishing on the grill.
- If you plan to cook at a lower grill temperature, precook the potatoes in the microwave or allow extra time on the grill.
- An instant-read thermometer is helpful: an internal temperature around 210°F (99°C) indicates the potato is cooked through.
Grilled baked potatoes pair especially well with grilled steaks and other grill-friendly mains. They’re easy to scale for a crowd and bring a savory, satisfying element to any outdoor meal.
Baked Potato on the Grill
Equipment
- Mixing bowls
- Basting brush
- Aluminum foil
- Grill tongs
- Instant-read thermometer (optional)
Ingredients
- 4 small russet potatoes
- 4 Tablespoons butter, melted
- 2 Tablespoons coarse salt
- 2 Tablespoons garlic powder
- ½ Tablespoon ground black pepper
Instructions
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Preheat grill to 400–450°F (204–232°C).
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Tear eight 12×12-inch foil sheets. Each potato will be double wrapped.
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Combine coarse salt, garlic powder, and ground black pepper in a small bowl.
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Brush each clean, dry potato with melted butter and sprinkle with about one-quarter of the seasoning mixture, covering the surface. Double wrap in foil. Repeat for remaining potatoes.
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Place wrapped potatoes on the grill for 30 minutes, turning every 10 minutes. Potatoes are done when easily pierced with a fork or paring knife.
Tips
Freezer: Once cooled, wrap each potato in plastic wrap and place in a freezer bag or airtight container. Thaw overnight in the fridge before reheating.
Reheat by splitting the potato and microwaving until hot, or reheat diced leftovers in butter on the stovetop or in an air fryer for a different texture.
Nutrition Information
, Carbohydrates: 42 g, Protein: 5 g, Fat: 11 g
Nutrition details are estimates. For precise values, consult a nutritionist or run the ingredients through your preferred nutrition calculator.
Storage And Reheating
Fridge: Remove foil and store in an airtight container for up to 5 days.
Freezer: Once cooled, wrap each potato in plastic wrap and place in a freezer bag or airtight container. Thaw overnight in the fridge before reheating.
To reheat, split the potato and warm in the microwave until hot. Alternatively, dice leftovers and pan-fry in butter or reheat in an air fryer for a crisp finish.
How To Serve Grilled Baked Potatoes
Grilled baked potatoes complement almost any meal. They’re ideal when you’re cooking everything on the grill — pair them with grilled pork loin and green beans, marinated steak and vegetable kabobs, or a fresh grilled corn salad. They also work well alongside appetizers like bacon-wrapped asparagus.
More Great Potato Recipes
- Quick breakfast skillet with eggs, potatoes, and bacon — great for camping or home.
- Loaded smashed potatoes cooked on a griddle or Blackstone with bacon, cheese, and sour cream.
- Seasoned and slightly charred grilled sweet potatoes — ready in about 20 minutes.
- Smoked Hasselback potatoes for a restaurant-style side with crispy edges and melted cheese.