Baked Potatoes on the Grill Recipe

Russet potatoes: These are the best type of potatoes for baking due to their starchy texture, which becomes fluffy when cooked.

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

Salt: Enhances the natural flavor of the potatoes.

Freshly ground black pepper: Adds a touch of heat and depth to the potatoes.

When preparing baked potatoes on the grill, ensure you pierce each potato thoroughly with a fork. This allows steam to escape during cooking, preventing the potatoes from bursting. Additionally, for an extra layer of flavor, consider adding a pinch of garlic powder or herbs like rosemary or thyme to the olive oil rub before wrapping them in aluminum foil. This will infuse the potatoes with subtle aromatic notes as they cook.

• russet potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and a slightly sweeter taste, 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 when grilled, making them a good alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a great substitute for grilling.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another oil with a high smoke point and a light flavor, suitable for grilling.

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and flavor, enhancing the overall taste of the dish.

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

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

• freshly ground black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, giving the dish a different kick.

• Allow the baked potatoes to cool completely before storing. This helps to prevent condensation, which can make the potatoes soggy.
• Wrap each potato individually in plastic wrap or aluminum foil to maintain freshness and prevent them from drying out.
• Place the wrapped potatoes in an airtight container or a resealable plastic bag. This adds an extra layer of protection against moisture and odors.
• Store the container or bag in the refrigerator. Baked potatoes can be kept in the fridge for up to 5 days.
• For longer storage, consider freezing the baked potatoes. First, wrap each potato in plastic wrap, then in aluminum foil to prevent freezer burn.
• Place the wrapped potatoes in a freezer-safe bag or container. Label with the date to keep track of their storage time.
• Frozen baked potatoes can be stored for up to 3 months. To reheat, thaw them in the refrigerator overnight.
• Reheat the potatoes in the oven at 350°F (175°C) for about 20 minutes, or until heated through. Alternatively, you can microwave them on high for 2-3 minutes, checking for doneness.

• Oven Method: Preheat your oven to 350°F (175°C). Place the baked potatoes directly on the oven rack or on a baking sheet. Heat for about 15-20 minutes until warmed through. This method helps retain the crispy skin and fluffy interior.

• Microwave Method: Place the baked potatoes on a microwave-safe plate. Cover with a damp paper towel to prevent them from drying out. Heat on high for 2-3 minutes, turning halfway through. This is the quickest method but may result in a softer skin.

• Grill Method: Preheat your grill to medium heat. Wrap the baked potatoes in aluminum foil again and place them on the grill. Heat for about 10-15 minutes, turning occasionally. This method helps maintain the smoky flavor and crispy skin.

• Stovetop Method: Slice the baked potatoes into halves or quarters. Heat a skillet over medium heat and add a little olive oil. Place the potato pieces cut-side down and cook for 5-7 minutes until heated through and crispy. This method adds a delightful crunch to the reheated potatoes.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the baked potatoes in the basket, ensuring they are not overcrowded. Heat for about 10 minutes, shaking the basket halfway through. This method ensures a crispy exterior and warm, fluffy interior.

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

• Fork: Used to pierce 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 the potatoes with olive oil for even coating.

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

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

• Knife: Optional, for cutting the potatoes open before serving if desired.

Pre-cook the potatoes: Microwave the potatoes for 5-7 minutes before grilling to reduce cooking time.

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

Prep in advance: Wash, dry, and pierce the potatoes the night before to save time on grilling day.

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

Check for doneness: Use a skewer to test if the potatoes are tender after 45 minutes to avoid overcooking.