For grilled baked potatoes, I wholeheartedly recommend using Russet potatoes. Their high starch content and thick skin make them ideal for achieving that perfect crispy exterior and fluffy interior. They hold up exceptionally well to the grilling process and are quite forgiving, making them a fantastic choice for both novice and experienced grillers. I would personally advise against using waxy varieties like Yukon Golds or red potatoes for this specific recipe, as they tend to become dense rather than light and airy when baked.

Indirect heat is crucial for cooking thick items like baked potatoes evenly without burning the exterior. On a gas grill, this typically means heating only some of your burners – for example, turning on two burners on one side to a medium-high setting, and placing the potatoes on the unlit side. For a charcoal grill, you would arrange the hot charcoals on one side, or on both sides with an empty space in the middle, and place the potatoes over the area without direct coals underneath. Cooking with indirect heat allows the potatoes to slowly bake through, mimicking an oven environment while still absorbing that wonderful smoky flavor from the grill.

The cooking time for grilled baked potatoes can vary significantly based on the size of the potatoes you’re using. Generally, expect them to take anywhere from 60 to 90 minutes. It’s always best to use a meat thermometer to check for an internal temperature of 205-207°F (96-97°C), which indicates perfect doneness. Alternatively, a knife inserted into the center should meet no resistance. While some people like to poke holes in the aluminum foil for added smoke, I often find it unnecessary, especially for longer cooks. If you’re smoking the potatoes, however, a few foil perforations can certainly enhance the smoky flavor.

Wrapping your potatoes in aluminum foil serves several purposes. Primarily, it protects the potato skin from charring and becoming excessively tough, while also helping to trap moisture, resulting in a more tender interior. While unwrapped potatoes might cook slightly faster and develop a more intense smoky flavor and crispier, sometimes wrinklier, skin, foil wrapping offers a more consistent and forgiving cooking experience. It’s a great option for those who prefer a softer skin or are newer to grilling baked potatoes.

Piercing potatoes several times with a fork before cooking is a crucial step. This allows steam to escape from the potato as it heats up, preventing pressure from building inside. Without these small vents, the steam can cause the potato to burst open during cooking, leading to a messy situation and an unevenly cooked potato. Piercing also helps ensure the potato cooks more evenly throughout.

Leftover grilled baked potatoes are a delicious bonus! Once cooled, they can be stored either wrapped in their foil or unwrapped, in an airtight container in the refrigerator. Properly stored, they will maintain their quality for up to 3-4 days. They are fantastic reheated in the oven, air fryer, or even sliced and pan-fried for a quick breakfast or side.

Step 1: Prepare Your Grill and Potatoes

Begin by preparing your grill for indirect heating. Aim to preheat your grill to a steady 350°F (175°C). While the grill heats, thoroughly clean your baking potatoes under cool running water, scrubbing off any dirt. Pat them completely dry with a paper towel; this helps ensure a crispier skin. Place the clean, dry potatoes on a plate. Using a fork, carefully pierce each potato 4 to 6 times all around its surface. This essential step allows steam to escape during cooking, preventing the potatoes from bursting. Next, generously coat each potato with olive oil (or your chosen vegetable oil). Follow this with an even sprinkle of salt and garlic salt. Gently rub the seasonings into the potato skin to ensure an even coating.

Step 2: Wrap Each Potato in Foil

Cut four individual pieces of heavy-duty aluminum foil. Ensure each piece is large enough to completely encase one potato, allowing for a tight, secure wrap. Carefully wrap each seasoned potato individually in its own piece of foil. The foil acts as a protective layer, preventing the skin from charring and helping to steam the potato to a tender perfection while it cooks on the grill. This method helps achieve that classic baked potato texture.

Step 3: Grill to Perfection

Carefully place the foil-wrapped potatoes directly onto the indirect heat side of your preheated grill. Close the grill lid to allow the heat to circulate evenly. Let the potatoes cook for approximately 30 minutes. After the initial 30 minutes, open the lid, and using tongs, rotate each potato to ensure even cooking on all sides. Close the lid again and continue cooking for an additional 30 minutes, or until the potatoes reach an internal temperature of 205°F to 207°F (96-97°C). You can test for doneness by inserting a thin knife or a skewer; it should slide in with very little resistance.

Step 4: Rest and Serve

Once your grilled baked potatoes have reached the ideal internal temperature and are fork-tender, carefully remove them from the grill. Place them on a platter or cutting board and allow them to rest for a few minutes. This brief resting period allows the internal temperature to equalize and the starches to settle, resulting in a perfectly fluffy texture. Then, unwrap, slice open, fluff with a fork, and get ready to pile on your favorite toppings! Serve immediately and enjoy the delicious fruits of your grilling labor!