The Best Way to Cook Baked Potatoes on the Grill

I've always been a grill enthusiast. There's something incredibly satisfying about the smell of food cooking over charcoal, and the smoky flavour it imparts is simply divine. But for years, I struggled to master the one thing I felt was missing from my grilling repertoire: the perfect baked potato. I'd tried everything, from wrapping them in foil to using a potato baker, but nothing seemed to give me that fluffy, creamy interior and crispy, charred skin I craved.

Then, one sunny summer evening, while enjoying a barbecue with friends, I stumbled upon the secret to achieving that perfect grilled baked potato. It was so simple, so obvious, I couldn't believe I hadn't thought of it before. And now, I'm sharing it with you.

(Part 1) The Power of Direct Heat

Direct Heat for a Crispy Exterior

The key to getting that irresistible crispy skin is all about direct heat. Forget indirect heat, the slow, gentle approach. We're going for a sizzling, high-heat encounter. This is where the grill comes into its own. Those glowing coals, those searing flames, are what we need to create that delicious char. Imagine the tantalizing aroma of a potato roasting over hot coals, the skin slowly turning a beautiful golden brown, punctuated by crisp, blackened patches.

A Quick Soak for Enhanced Flavor

Before you throw those potatoes onto the grill, give them a quick soak in cold water. This will help them cook more evenly and prevent them from drying out. It might seem like a small detail, but it makes a big difference in the final product. The cold water helps to firm up the potatoes, preventing them from becoming mushy, while also allowing them to absorb a little more moisture, leading to a more flavorful and tender result.

(Part 2) The Right Potato for the Job

Not all potatoes are created equal. When it comes to baking, you want a starchy variety that will fluff up beautifully. My personal favourite? russet potatoes. They're large, they're starchy, and they hold up well on the grill. Their high starch content contributes to that fluffy, pillowy texture we all love in a baked potato, while their sturdy skin withstands the intense heat of the grill without falling apart.

You can also use Yukon Golds or even red potatoes, but you might find they take a bit longer to cook. Yukon Golds, with their slightly sweet flavour, offer a different kind of deliciousness, while red potatoes, with their lower starch content, might require a little extra attention to ensure they don't become too dry.

(Part 3) The Art of Prepping

Once you've chosen your potatoes, it's time to prepare them for their grill debut. You don't need to peel them, but I find it's easier to handle them if I remove the skin. Give them a good scrub to remove any dirt or debris. Now, here's the crucial part: prick them all over with a fork. This will allow the steam to escape during cooking, preventing them from bursting and ensuring a fluffy interior.

Think of those tiny holes as escape routes for the steam trapped inside. If you don't prick them, that steam has nowhere to go but out, potentially leading to a potato explosion! Plus, the prick marks allow the heat to penetrate the potato more evenly, contributing to a faster and more consistent cooking process.

(Part 4) The Grill Setup

Now, let's get that grill fired up! You want your coals glowing hot, but not so hot that they're engulfing your potatoes in flames. Aim for medium-high heat, and let the grill preheat for about 15 minutes. This will ensure an even cooking temperature. A properly preheated grill is crucial for achieving those beautiful grill marks and a perfectly cooked potato.

To check if your grill is ready, hold your hand about six inches above the grate. If you can only hold it there for 3-4 seconds before it gets too hot, your grill is at the right temperature. This is a good rule of thumb for any grilling, not just potatoes.

(Part 5) The First Encounter

With your grill ready and your potatoes prepped, it's time for the moment of truth. Place the potatoes directly over the hot coals, making sure they're evenly spaced. You'll hear a satisfying sizzle as they come into contact with the heat. Now, this is where things get interesting.

The Importance of Rotating

Don't just leave those potatoes alone! Every 15 minutes or so, rotate them to ensure they cook evenly on all sides. This will also help create those beautiful grill marks. Imagine those crispy stripes, like a badge of honour, testament to their fiery encounter with the grill.

Rotation is essential for a well-cooked potato. Just like a roast, you want to ensure all sides are exposed to the heat, preventing uneven cooking and ensuring a delicious result. It also helps to prevent any part of the potato from getting burnt while other parts remain undercooked.

(Part 6) The Waiting Game

Here's the tricky part: figuring out when those potatoes are perfectly cooked. It can take anywhere from 45 minutes to an hour, depending on the size of your potatoes and the intensity of your heat. There are a few ways to check their doneness.

The Poke Test

The classic test is to insert a fork into the potato. If it slides in easily, and the potato feels soft, it's likely done. Be careful, though, as those potatoes will be hot! This test relies on the potato becoming tender throughout, indicating that the heat has penetrated the entire interior.

The internal temperature Check

For a more precise measure, you can use a meat thermometer. Aim for an internal temperature of 210°F (99°C). That's when you know you've achieved that perfect fluffy interior. This method ensures that the potato is cooked to a safe temperature, eliminating any risk of undercooked or raw spots.

(Part 7) The Finishing Touch

Once your potatoes are cooked, remove them from the grill and let them rest for about 10 minutes. This allows the steam to redistribute, creating a fluffier potato. While they're resting, you can prepare your toppings. We'll talk about those in a bit.

Think of this resting period as a crucial step in the process. The steam trapped inside the potato will continue to cook the potato even after it's removed from the heat. The resting period allows the steam to distribute evenly, ensuring a perfectly fluffy and moist interior, while also making the potato easier to handle.

(Part 8) The Top-Notch Toppings

The beauty of a baked potato is its versatility. You can top it with almost anything, from classic butter and sour cream to more adventurous options like salsa, guacamole, or pulled pork.

A Classic Combination

I personally love a simple combination of butter, sour cream, and chives. It's fresh, creamy, and satisfyingly comforting. The richness of the butter complements the fluffy potato, while the tangy sour cream adds a refreshing contrast. The chives provide a fresh, herbaceous aroma that elevates the whole dish.

A Table of Toppings

Ultimately, the choice of toppings is up to you. Let your culinary creativity run wild. You can experiment with different flavour combinations, creating your own signature baked potato masterpiece.

(Part 9) Tips and Tricks

Wrap It Up

For a more even cook, you can wrap your potatoes in foil. This will help them cook more quickly and prevent them from drying out. However, you won't get that crispy skin. It's a trade-off, so choose your preference. Foiling the potatoes traps the moisture inside, creating a more even cooking environment. It's a great option for potatoes that are particularly large or if you're worried about them drying out.

Don't Overcrowd

Give your potatoes some space on the grill. Don't overcrowd the cooking area. You want the heat to circulate evenly and allow the potatoes to cook properly. Also, make sure to rotate them regularly. Crowding the grill can inhibit proper heat distribution, leading to uneven cooking and potential burning. Remember, the goal is to have a beautifully cooked potato, not a pile of charred mush.

Time Is Your Friend

Don't rush the cooking process. Patience is key to achieving that perfect baked potato. Allow the potatoes to cook slowly over medium heat. You'll be rewarded with a fluffy interior and crispy skin. Baking a potato is a slow process, and rushing it can lead to undercooked potatoes or a burnt exterior. Take your time, enjoy the process, and you'll be rewarded with a delicious result.

(Part 10) The Ultimate Grilled Baked Potato

Now, let's recap what we've learned. To make the best grilled baked potato, you need:

1. starchy potatoes, like russet
2. Direct, medium-high heat
3. Frequent rotation
4. Patience and careful monitoring
5. Your favourite toppings

Armed with this knowledge, you're ready to conquer the world of grilled baked potatoes. So fire up your grill, gather your ingredients, and get ready to enjoy the most delicious, perfectly cooked baked potatoes you've ever tasted.

FAQs

1. Can I bake the potatoes in the oven first, then finish them on the grill?

Yes, you can definitely do that! This is a good option if you want to ensure a perfectly cooked potato and you don't have the time to grill them for the full duration. Simply bake them in the oven until they're almost done, then transfer them to the grill for a few minutes to get that crispy skin and smoky flavour. This method allows you to control the cooking process, ensuring a fluffy interior, and then add that last touch of char and smokiness from the grill.

2. How do I know when a potato is done?

The best way to check for doneness is to insert a fork into the potato. If it slides in easily, it's done. You can also use a meat thermometer, aiming for an internal temperature of 210°F (99°C). Remember, potatoes will continue to cook after you remove them from the grill, so take them off just before they reach the desired doneness.

3. What if my potato bursts on the grill?

Don't panic! It happens sometimes. If a potato bursts, it's usually because it wasn't pricked enough. You can try to salvage it by wrapping it in foil to prevent further bursting, but the skin might not be as crispy. Next time, make sure to prick those potatoes thoroughly before grilling. A burst potato is a sign that the internal pressure built up too much, leading to a dramatic release of steam. To avoid this, make sure to prick those potatoes with plenty of holes, allowing the steam to escape gradually and safely.

4. What are some other toppings I can use?

The possibilities are endless! You can try different cheeses, like cheddar, Monterey Jack, or blue cheese. For a spicy kick, add some chili or jalape??os. For a healthy option, use guacamole or salsa. Or, for a hearty and satisfying topping, try pulled pork or shredded chicken. The choice is yours! Don't be afraid to experiment and create your own unique topping combinations. The beauty of the baked potato is that it's a blank canvas for your culinary creativity.

5. Is it better to wrap the potatoes in foil or cook them directly on the grill?

This depends on your preference. Wrapping the potatoes in foil will result in a more even cook, but you won't get that crispy skin. If you want a crispy skin, cook them directly on the grill. You can also try a combination of both: wrap them in foil for most of the cooking time, then remove the foil for the last few minutes to get that char. Ultimately, it comes down to what you're looking for in your baked potato. If you prioritize a perfectly cooked interior, foil is your friend. But if you crave that crispy, charred skin, direct grilling is the way to go.