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Square side shot of grilled potatoes on a white plate.
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5 from 3 votes

Grilled Baked Potatoes

These grilled potatoes are crispy on the outside, fluffy on the inside, and the perfect easy side dish for summer cookouts and weeknight dinners.
Course Sides
Cuisine American
Keyword baked potatoes on the grill, grilled baked potatoes, grilled potatoes, how to grill potatoes, potatoes on the grill
Prep Time 7 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 27 minutes
Servings 2 people
Calories 230kcal
Author Blair Lonergan

Ingredients

  • 2 potatoes (russet or sweet potatoes will both work)
  • 1-2 tablespoons olive oil
  • Kosher salt, ground black pepper, and garlic powder, to taste
  • Optional, for serving: butter, chives, sour cream, cheese, bacon bits

Instructions

  • Wash the potatoes. Use a fork to prick holes on all sides of the potatoes.
    Poking holes in a russet potato with a fork.
  • Wrap the potatoes individually in damp paper towels. Microwave each potato on high, one at a time, until fork-tender, about 6-7 minutes per russet potato or 5 minutes per sweet potato. Remove the paper towels and allow the potatoes to rest until cool enough to handle.
    A russet potato wrapped in damp paper towel.
  • Slice each potato in half lengthwise. Brush or rub all sides of the potatoes with olive oil. Sprinkle with salt, pepper, and garlic powder, to taste.
    A baking potato that has been microwaved, cut in half, and seasoned.
  • Preheat a grill (or indoor grill pan) over medium-high heat. Grill the potatoes flesh-side down until you can see grill marks, about 5 minutes. Flip the potatoes over and place them on the upper rack of the grill (or on indirect heat) to keep them warm and to allow the skin to get crispy, about 5 more minutes.
    Square shot of grilled baked potato on a plate with fresh chives for garnish.
  • Garnish the potatoes with optional toppings just before serving.
    Square side shot of grilled potatoes on a white plate.

Notes

  • Russet potatoes create the crispiest skin and fluffiest interior.
  • Sweet potatoes work well but usually need less microwave time.
  • Microwaving first dramatically shortens the grill time.
  • Do not wrap the potatoes in foil on the grill if you want crispy skins.
  • Olive oil helps prevent sticking and encourages browning.
  • Season with steak seasoning, Old Bay, Cajun seasoning, Italian seasoning, or your favorite all-purpose blend.
  • Let the potatoes sit undisturbed while grilling to create grill marks.
  • Store leftovers in the refrigerator for up to 4 days.
  • Freeze individually wrapped potatoes for up to 1 month.
  • Top with butter, sour cream, cheese, bacon, chives, chili, or taco meat.

Nutrition

Serving: 1potato | Calories: 230kcal | Carbohydrates: 38g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 11mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg