Russet potatoes are unequivocally the best choice for this recipe. Their high starch content makes them exceptionally fluffy once cooked, which is ideal for the creamy interior of a twice-baked potato. Furthermore, their thick skins hold up remarkably well to the heat of the grill, ensuring they don’t fall apart during the cooking process and develop a delightful crispiness that’s essential for this dish.

Indirect heat is crucial for cooking items like potatoes thoroughly without burning the exterior. If you have a gas grill, this usually means igniting one or two burners on one side (e.g., the right) to your desired temperature, while leaving the burner(s) on the opposite side (e.g., the left) completely off. You will then place your food over the unlit burners. For a charcoal grill, you would arrange the hot charcoal briquettes to one side of the grill or on both sides, leaving the central area clear of coals. The goal is to cook the potatoes in the area of the grill where there is no direct flame or hot charcoal directly underneath them, allowing for even, convection-style cooking.

The total cooking time for these potatoes is approximately 1 hour and 35 minutes. This is broken down into two main stages: First, the initial grilling of the whole potatoes will take about 1 hour and 15 minutes to fully cook them through and get the skins crispy. After this, you’ll prepare the creamy filling and stuff the potato skins. The second round of grilling, where the stuffed potatoes are placed back on the grill, will take an additional 20 minutes to melt the cheese and warm the filling. Remember that cooking times can vary slightly based on the size of your potatoes and your grill’s efficiency, so using an internal temperature thermometer is highly recommended.

Absolutely! While store-bought bacon crumbles are convenient and often made from real bacon, using freshly cooked and crumbled bacon will undoubtedly elevate the flavor of your twice-baked potatoes. If you prefer to cook your own, we recommend using about 8 slices of your favorite bacon. Cook it until crispy, then drain off the excess fat, cool it slightly, and crumble it into small pieces for both the filling and the topping. The smoky, savory crunch of real bacon is an essential component of this dish.

Piercing your potatoes with a fork 3-4 times before grilling is a simple yet vital step. These small holes allow steam to escape from inside the potato as it cooks. Without these vents, the steam builds up, potentially causing the potato to burst open during cooking. Piercing also helps the potatoes cook more evenly throughout, resulting in a perfectly tender interior.

It’s important not to scoop out all of the potato flesh. You need to leave a thin layer, approximately 1/4 inch thick, of potato flesh still attached to the skin. This remaining layer provides structural integrity to the potato skin, ensuring it can hold the creamy filling without collapsing. It also adds to the overall flavor and texture of the finished dish.

Unlike some baked potato methods, wrapping your potatoes in foil for this grilled twice-baked recipe is not recommended. Grilling the potatoes directly (on indirect heat) allows the skins to become wonderfully crispy and imparts a distinctive smoky flavor that foil would prevent. The direct exposure to the grill’s ambient heat helps the skin develop a desirable crunch while the interior becomes tender, contributing significantly to the overall deliciousness.

Any leftover Grilled Twice Baked Potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat them while maintaining their delicious texture, preheat your oven to 415 degrees F (218 degrees C). Place the potatoes on a baking sheet and heat for approximately 15 minutes, or until they are thoroughly warmed through and the cheese is bubbly and melted once more. Avoid reheating in the microwave if possible, as it can make the skins soggy.

Yes, these potatoes are excellent for make-ahead preparation! You can grill the potatoes, scoop out the flesh, prepare the filling, and stuff the skins. Once stuffed, allow them to cool completely, then cover them tightly and refrigerate for up to 24 hours. When ready to serve, place them directly on the grill (or in the oven) and cook for the final 20 minutes as instructed, adding a few extra minutes if heating from cold to ensure they are warmed through.

While classic bacon and cheese are fantastic, you can easily customize the toppings. Consider adding freshly chopped chives or green onions for a fresh, oniony bite. A dollop of extra sour cream or Greek yogurt can be added just before serving. For a spicy kick, diced jalapeños (fresh or pickled) can be mixed into the filling or sprinkled on top. Other cheese blends like sharp cheddar, smoked gouda, or pepper jack can also add wonderful variety.

Step 1: Prepare Your Grill for Indirect Heat. Begin by setting up your grill for indirect cooking. Heat your grill to a consistent 400 degrees F (200 degrees C). Once it reaches temperature, close the lid and let it sit for about 15 minutes. This crucial waiting period ensures the heat distributes evenly throughout the grilling chamber, preventing hot spots and ensuring your potatoes cook uniformly.

Step 2: Prepare the Potatoes. Thoroughly wash each russet potato under cool running water to remove any dirt. Pat them completely dry with a paper towel. Place the clean, dry potatoes on a plate. Using a fork, carefully pierce each potato 3 to 4 times around its surface. This allows steam to escape during cooking, preventing them from bursting. Drizzle each potato generously with olive oil, then sprinkle evenly with salt and onion powder, rubbing to ensure a thin, even coat over the entire skin. This helps achieve that desired crispy skin and adds flavor.

Step 3: First Grill – Baking the Potatoes. Carefully place the prepared potatoes directly onto the grill grates, ensuring they are positioned over the indirect heat section. Close the grill lid immediately.

Step 4: Monitor and Remove. Allow the potatoes to cook for approximately 75 minutes with the grill lid closed. The cooking time may vary slightly depending on the size of your potatoes, so the most reliable indicator of doneness is their internal temperature. They should reach an internal temperature of 205 degrees F (96 degrees C) when tested with a meat thermometer. Additionally, visually inspect them: the skin should appear crispy, and the potato should feel tender when gently squeezed or pressed. Once cooked through, carefully remove the potatoes from the grill and set them aside on a clean surface to cool slightly until they are comfortable enough to handle.

Step 5: Create the Creamy Filling. Once the potatoes are cool enough to touch, carefully slice each potato lengthwise, cutting them nearly in half. Using a spoon, gently scoop the cooked potato flesh out into a large mixing bowl. Be sure to leave about a 1/4-inch layer of potato flesh attached to the skins to maintain their structure. To the scooped potato flesh, add the salt, an additional 1/2 teaspoon of onion powder, ground pepper, chicken broth, and the melted salted butter.

Step 6: Mash the Base. Using a hand mixer (or a sturdy potato masher), blend the potato flesh and added ingredients until they are well combined. The mixture won’t be completely smooth at this stage, but it should be largely mashed with few large lumps. Be careful not to overmix, as this can lead to a gummy texture.

Step 7: Incorporate Creaminess and Flavor. Now, add the sour cream, 1/2 cup of the bacon pieces, and 1 cup of the shredded Colby Jack cheese to the potato mixture in the bowl. These ingredients will add essential creaminess, tang, and savory depth to your filling.

Step 8: Final Blend. Continue mixing with the hand mixer until all the newly added ingredients—the sour cream, bacon, and cheese—are fully combined into a wonderfully creamy and cohesive potato filling. The mixture should be light, fluffy, and evenly textured.

Step 9: Stuff the Potato Skins. With a large spoon or an ice cream scoop, generously spoon the prepared potato mixture back into the empty potato skins. Pile the filling high, creating an inviting, mounded top. Distribute the filling evenly among all the potato halves.

Step 10: Top and Prepare for Second Grill. Sprinkle the remaining 1/2 cup of shredded Colby Jack cheese and additional bacon pieces (as desired) over the top of each stuffed potato. This will create a gorgeous, bubbly cheese crust and extra bacon flavor during the second grilling phase.

Step 11: Second Grill – Melt and Warm. Carefully arrange your stuffed potatoes on a half cookie sheet or, for easy cleanup, a disposable aluminum pan. Place the pan directly onto the grill grates over the indirect heat zone. Close the grill lid and cook for another 20 minutes, or until the cheese on top is beautifully melted, bubbly, and slightly golden. The internal filling should also be heated through.