Grilled Baked Potatoes: How Long to Cook Them Perfectly

baked potatoes are a staple in my household. I love their versatility, their ability to transform from humble spud to a hearty, flavour-packed meal in a matter of minutes. But getting a baked potato just right, that’s the real challenge. Undercooked and they’re chalky and hard. Overcooked and they’re dry and disappointing. So, I've learned a few tricks over the years, and today, I'm sharing my secrets for grilling the perfect baked potato.

We're not talking about your typical oven-baked potato here. No, we're going for a whole new level of deliciousness with the smoky, char-grilled flavour that only comes from cooking over an open flame. Plus, there's something undeniably satisfying about firing up the grill for something other than your usual burgers and sausages.

Get ready to elevate your potato game with my comprehensive guide to grilled baked potatoes. Let's dive in!

Part 1: choosing the right potato

The Starch-to-Waxy Ratio

You can't just grab any potato off the shelf and expect it to bake to perfection. Choosing the right potato is the foundation of a successful grilled baked potato. The key here is the starch-to-waxy ratio. starchy potatoes, like the Russet, are our best friend. Their high starch content means they’ll absorb moisture and cook up fluffy and tender, with a creamy interior.

waxy potatoes, on the other hand, have a higher moisture content and tend to be dense and firm. They're great for boiling or roasting, but they won't give you that pillowy texture we crave in a baked potato. So, steer clear of fingerling or new potatoes for this recipe.

My Go-To: The russet potato

My personal favourite for baked potatoes is the Russet, also known as the Idaho potato. It's the king of starchy potatoes, with a high starch content that guarantees a light and fluffy interior. But other starchy potatoes, like the Yukon Gold or the Red Bliss, will also do the trick.

When you’re at the supermarket, look for potatoes that are firm, free of blemishes, and roughly the same size. It’s important to have potatoes that are similar in size so they cook evenly.

Part 2: Prepping for Perfection

Washing and Poking: The Essential Steps

Before you even think about firing up the grill, you need to prep your potatoes. First, give them a good scrub under cold running water to remove any dirt. This is important for a clean taste and a good grilling experience.

Now, the crucial step: poking holes! Using a fork, poke several holes all over the potato. This allows steam to escape during cooking, preventing the potato from exploding on the grill. And trust me, no one wants to deal with a potato bomb on their grill.

Skin On or Off? The Choice is Yours

Next comes a personal decision: skin on or skin off? I’m a huge fan of leaving the skin on, not only because it adds a bit of extra flavour and texture, but also because it helps to keep the potato intact during grilling. Plus, there’s something so satisfying about the crispy, charred skin.

If you prefer a smoother texture, you can always peel the skin off. But be careful, removing the skin can make the potato more prone to falling apart on the grill.

Rub It Down: A Touch of Flavor

Finally, it’s time for a little flavour boost. Rub the potatoes with olive oil or melted butter. This helps create a crispy skin and adds a rich flavour that will make your taste buds sing.

Part 3: Grilling: Direct vs. Foil Wrapped

The Grill: Your Cooking Companion

Now, let's talk about the heart of this recipe: the grill. Choose a gas or charcoal grill, whichever you prefer. The important thing is to make sure your grill is clean and preheated to medium heat. For charcoal grills, let the coals burn until they’re covered in white ash.

You want a consistent heat to cook the potatoes evenly. Too high and you risk burning the outside before the inside is cooked. Too low and you’ll end up with a soggy potato.

Direct Grilling: Crispy Skin and Smoky Flavor

For that perfect crispy skin and smoky flavour, direct grilling is my go-to method. Place the potatoes directly on the grill grate, making sure they’re not too close to any hot flames.

Close the lid and let the potatoes cook for about 30 to 45 minutes, or until they’re tender when pierced with a fork. Rotate the potatoes every 15 to 20 minutes to ensure they cook evenly and get a nice char on all sides.

The biggest challenge with direct grilling is the risk of burning the skin before the inside is cooked. You’ll need to keep a close eye on things and maybe even move the potatoes to a cooler part of the grill if needed.

Foil Wrapped Grilling: Even Cooking and No Mess

If you prefer a less messy and more foolproof approach, foil-wrapped grilling is the way to go. The foil traps the steam inside, helping to cook the potato more evenly and prevent the skin from burning. It’s also a great option if you’re adding other ingredients like onions, peppers, or cheese, as the foil creates a little packet that lets them cook together beautifully.

Wrap each potato individually in a piece of heavy-duty aluminum foil, sealing the edges tightly to trap the steam. Place the foil-wrapped potatoes on the grill and cook for about 45 to 60 minutes. Be careful when opening the foil-wrapped potatoes as steam will escape. Allow them to cool slightly before handling.

The downside of foil-wrapped grilling? You won’t get that signature crispy skin you get with direct grilling. The potato will still be perfectly cooked, but the skin will be softer. But if you're looking for a more relaxed and mess-free grilling experience, then foil wrapping is the way to go.

Part 4: Time and Temperature: The Perfect Equation

The cooking time: A Rough Guide

The cooking time for a grilled baked potato will depend on the size of the potato, the heat of your grill, and whether you're grilling directly or in foil. As a general rule of thumb, a medium-sized potato will take about 30 to 45 minutes for direct grilling and 45 to 60 minutes for foil-wrapped grilling.

It’s always a good idea to check the potatoes after 30 minutes to see how they're progressing. If they're not tender yet, give them a little more time.

Checking for Doneness: The Fork Test and the Squeeze Test

Here’s how to know if your potato is cooked through:

• The Fork Test: Insert a fork into the potato. If it goes in easily and comes out clean, the potato is done.
• The Squeeze Test: Gently squeeze the potato. If it feels firm but slightly yielding, it’s ready.

Part 5: The Grand Finale: Toppings and Serving

The Toppings: Your Creative Canvas

Once your potatoes are cooked, it’s time to let your creativity shine with toppings. The options are endless, so have fun with it!

Here are a few of my favourite combinations to inspire you:

• Classic: Butter, sour cream, and chives. This simple combination is a timeless favourite for a reason. It's light, creamy, and always satisfying.
• Cheesy: Shredded cheddar cheese, bacon bits, and a dollop of sour cream. This hearty and cheesy option is perfect for a cold night.
• Spicy: Chili, salsa, and a sprinkle of shredded cheese. This is a spicy and flavourful option that’s perfect for a summer barbecue.
• Mediterranean: Hummus, feta cheese, and olives. This is a light and refreshing option that’s perfect for a summer meal.
• BBQ: Pulled pork, bbq sauce, and coleslaw. This is a delicious and satisfying option that’s perfect for a BBQ.

Don’t be afraid to get creative and experiment. You can even use leftover roast chicken, grilled vegetables, or even a fried egg as a topping. The sky’s the limit!

Adding Extra Flavor: A Little Goes a Long Way

Before you go crazy with toppings, you can add some extra flavour to the potato itself. A drizzle of olive oil or melted butter, a sprinkle of salt and pepper, or even a dash of paprika or garlic powder can make a big difference.

Serving: The Final Touch

Now that your potatoes are cooked and topped, it’s time to serve them up.

• Cut them in half: Cut the potato in half lengthwise, making it easier to eat and to add your toppings.
• Serve hot: Serve your potatoes immediately while they’re still warm and fluffy.
• Top it off: Add your toppings right before serving. This will help to keep the potato warm and prevent the toppings from becoming soggy.

Grilled baked potatoes are a versatile dish that can be served as a side dish or as a main course. They pair perfectly with almost any meal, from grilled chicken and fish to burgers and sausages.

Part 6: Storage: Leftovers and Reheating

Storing Leftovers: Keeping the Flavor Fresh

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.

When you’re ready to eat them, you can reheat them in the oven or microwave. However, reheating a grilled baked potato won't bring back the crispy skin it had.

Part 7: FAQs

1. Can I grill baked potatoes in the winter?

Absolutely! You can grill baked potatoes year-round. Just make sure to choose a day when the weather is mild enough to be comfortable grilling outside. You might want to invest in a grill cover to protect your grill from the elements.

2. What if my potato explodes on the grill?

It happens! If your potato explodes on the grill, it’s likely because you didn’t poke enough holes in it. Next time, be sure to poke a few extra holes. Also, make sure you’re not grilling the potatoes over direct, high heat.

3. How do I keep the potato from sticking to the grill grate?

You can prevent the potato from sticking by greasing the grill grate with a little bit of olive oil or cooking spray. You can also place a piece of parchment paper on the grill grate before adding your potatoes.

4. Can I add toppings to the potato before grilling?

It’s not recommended to add toppings before grilling, as they may burn or become soggy. It's best to wait until after the potato is cooked.

5. How can I make sure my potatoes cook evenly?

To ensure even cooking, rotate the potatoes every 15 to 20 minutes. Also, make sure the grill is preheated to a consistent temperature.

You can also use a grill basket or a grilling pan to make it easier to handle the hot potatoes and to rotate them.

Now that you have all the knowledge you need to grill the perfect baked potato, go forth and experiment with different toppings and techniques. Enjoy the smoky goodness!