Baked Potatoes on the Grill Recipe

Russet potatoes: These are large, starchy potatoes ideal for baking due to their fluffy interior.

Olive oil: Used to coat the potatoes, helping to crisp the skin and add flavor.

Salt: Enhances the natural flavor of the potatoes.

Black pepper: Adds a touch of heat and depth to the potatoes.

When preparing baked potatoes on the grill, consider using a meat thermometer to check for doneness. Insert the thermometer into the thickest part of the potato; it should read around 210°F when fully cooked. This ensures your potatoes are perfectly tender without having to unwrap them prematurely.

• russet potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and are slightly sweeter, which can add a unique twist to your dish.

• russet potatoes - Substitute with red potatoes: Red potatoes have a creamier texture and hold their shape well, making them a good alternative for grilling.

• olive oil - Substitute with avocado oil: Avocado oil has a higher smoke point, making it ideal for grilling and it also adds a subtle, buttery flavor.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and has a high smoke point, making it a versatile substitute for grilling.

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and a more complex flavor compared to regular table salt.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can add a different texture and flavor intensity to your grilled potatoes.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor profile, perfect for those who like a spicy kick.

• Allow the baked potatoes to cool completely before storing. This prevents condensation, which can make the potatoes soggy.

• Wrap each potato individually in aluminum foil or plastic wrap to maintain freshness and prevent them from drying out.

• Place the wrapped potatoes in an airtight container or a resealable plastic bag. This helps to keep out any unwanted odors from other foods in the refrigerator.

• Store the potatoes in the refrigerator for up to 5 days. They can be reheated in the oven, microwave, or on the grill.

• To freeze baked potatoes, first ensure they are completely cooled. This prevents ice crystals from forming, which can affect the texture.

• Wrap each potato tightly in aluminum foil or plastic wrap, then place them in a resealable freezer bag. Squeeze out as much air as possible before sealing.

• Label the bags with the date to keep track of their storage time.

• Store the potatoes in the freezer for up to 3 months. For best results, thaw them in the refrigerator overnight before reheating.

• Reheat the thawed potatoes in the oven at 350°F (175°C) for about 20 minutes, or until heated through. Alternatively, you can reheat them in the microwave or on the grill.

• Preheat your oven to 350°F. Place the baked potatoes directly on the oven rack or on a baking sheet. Heat for about 15-20 minutes until warmed through.
• Slice the potatoes in half and place them cut-side down in a skillet with a bit of olive oil. Heat over medium heat for 5-7 minutes until the cut sides are crispy and the insides are hot.
• Wrap each potato in a damp paper towel and microwave on high for 2-3 minutes. Check for doneness and heat in additional 30-second increments if needed.
• For a quick reheat, slice the potatoes into thick rounds and place them in an air fryer at 375°F for 5-7 minutes until they are hot and slightly crispy.
• If you have a grill handy, reheat the potatoes by placing them back on the grill over medium heat for about 10 minutes, turning occasionally to ensure even heating.

• Grill: Used to cook the potatoes, providing a smoky flavor and crispy skin.

• Fork: Used to poke holes in the potatoes, allowing steam to escape during cooking.

• Aluminum foil: Wraps the potatoes to retain moisture and ensure even cooking.

• Tongs: Used to turn the potatoes on the grill, ensuring they cook evenly on all sides.

• Basting brush: Used to rub olive oil onto the potatoes for a crispier skin.

• Measuring spoons: Used to measure out the salt, pepper, and olive oil accurately.

• Knife: Optional, but can be used to check the tenderness of the potatoes by inserting it into the center.

• Plate: Used to place the potatoes on after they are removed from the grill.

• Paper towels: Used to dry the potatoes after washing them.

Pre-cook in microwave: Start by microwaving the potatoes for 5-7 minutes before grilling to reduce overall cooking time.

Use smaller potatoes: Opt for smaller russet potatoes as they cook faster on the grill.

Prep ahead: Rub the potatoes with olive oil, salt, and pepper the night before and store them in the fridge.

Double wrap: Use two layers of aluminum foil to ensure even cooking and prevent burning.

Check tenderness early: Start checking the potatoes for tenderness at the 30-minute mark to avoid overcooking.