Baked Potato on the Grill
User Reviews
5
Baked Potato on the Grill
Description
Baked Potato on the Grill uses medium russet potatoes coated in avocado oil and sea salt, which helps create a crunchy, well-seasoned skin. The potatoes are first microwaved to jump-start cooking, then foil-wrapped and placed directly on heated grill grates around 400°F. Cooking for 1 to 1 1/4 hours with periodic rotation produces evenly cooked potatoes with tender flesh and crisp outer texture. This technique combines subtle oil flavor with natural earthiness from the salt crust.
The potatoes can be served as a side or a base for toppings like sour cream, butter, cheese, or chives, fitting well with grilled meats or vegetables. Allowing the potatoes to cool briefly makes them easier to handle and eat. The skin's seasoning also adds an enjoyable texture contrast to the soft interior.
To avoid burning, ensure the potatoes are thoroughly dried before oiling and salting. Using heavy-duty foil prevents tearing during grilling. Handle hot potatoes with heat-resistant gloves or tongs when rotating. Leftovers can be refrigerated in an airtight container for up to 5 to 7 days, making the recipe good for advance preparation or meal planning.
Ingredients
- 4 russet potato cleaned and dried, medium
- 2 Tbsp avocado oil
- 1 Tbsp salt sea salt
Instructions
- Preheat the grill over medium high heat to approximately 400 degrees F.
- Use a fork to poke various holes into the potatoes.
- Place the oil in a shallow bowl and place the sea salt in a separate shallow bowl.
- Roll the potatoes in the oil and make sure that the potatoes are fully covered.
- Roll the potatoes in the sea salt and make sure that the outside of the potatoes are covered in the salt.
- Microwave the potatoes in a microwave safe dish on high for 5 minutes.
- Wrap each of the potatoes in a piece of aluminum foil.
- Place the potatoes directly on the grill grates and keep the lid shut.
- Allow the potatoes to cook on the grill for 1 hour to 1 hour and 15 minutes until the potatoes are fork tender and the skin is crispy. Rotate the potatoes every 15-20 minutes to avoid grill hot spots.
- Allow the potatoes to cool slight before serving. Top with your favorite toppings and enjoy!
Notes
- Dry potatoes completely before applying oil and salt to avoid burning on the grill.
- Use heavy-duty aluminum foil to prevent tearing during grilling.
- Rotate potatoes every 15-20 minutes using heat-resistant gloves or tongs to avoid hot spot burns.
- Store any leftover grilled potatoes in an airtight container in the refrigerator for 5 to 7 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 1755mg | 73% |
| Potassium | 889mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 12mg | 13% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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