How to Grill a Baked Potato

Cooking a perfect baked potato on the grill is simpler than it sounds. Just keep an eye on the potatoes, turning them regularly, and the potatoes will come out fluffy and delicious.

Step 1: Prep the Potatoes

Scrub the skin of small to medium (1/3-1/2 pound) Russet or other baking potatoes until clean, then pat dry with a paper towel. Tear a piece of foil for each potato—about 6-8 inches long for a ˝ pound potato. Put each potato on its piece of foil. Sprinkle 1 teaspoon crushed or ground sea salt on the skin of each potato.

Poke each potato deeply with a fork to keep it from exploding on the grill. Wrap each potato up in its foil, so that the potato is completely covered up.

Step 2: Grill the Potatoes

On a gas grill, heat the grill up to about 375-400 degrees F. Put the potatoes on the upper shelf of the grill, or as far as possible from the flames. Turn potatoes every 10-15 minutes, using long grilling tongs.

On a charcoal grill, fire up the coals then let them die down. Put the potatoes at the edge of the grill, away from the direct heat of the coals. Turn potatoes every 10-15 minutes, using long grilling tongs.

As much as possible, keep the lid of the grill closed except when turning potatoes and any meats or veggies on the grill.

After about 1 hour, or when a fork poked into a potato goes in easily, remove the potatoes from the grill using the tongs.

Tip: If you’re baking bigger potatoes, plan to cook them longer. Expect ˝ hour per additional ˝ pond of potato after the first hour of cooking.

Step 3: Serving the Potatoes

Immediately unwrap the potatoes, discarding the foil. Serve with butter, sour cream, cheese, bacon bits, or any other favorite toppings.