Ever wonder how to make baked potatoes on the grill? It's easy! Just wrap the potatoes in a double layer of foil (which keeps in the steam that cooks your potato) and transform your gas or charcoal grill into an oven. The result: a lightly smoke-flavored skin and a fluffy tender potato on the inside that you can flavor with a dollop of sour cream and your favorite seasonings.

Adam Hickman
Source: EatingWell.com, February 2020


Recipe Summary

15 mins
1 hr 45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat a gas grill to medium (350-400 degrees F) on one side of grill (leave the other side unlit). (Have a charcoal grill? See Tip.) Place each potato on a separate, double-layer piece of foil. Drizzle evenly with oil and turn to coat. Sprinkle the potatoes evenly with pepper, garlic powder, paprika and 1/4 teaspoon salt. Wrap them tightly with the foil.

  • Place the potatoes on the grate over the unlit side of the grill. Grill, covered, until tender, about 1 hour, 30 minutes, flipping and rotating the potatoes halfway through grilling.

  • Remove the potatoes from the grill and carefully unwrap. Make a slit in each potato and fluff the insides with a fork. Top with sour cream, chives and the remaining 1/4 teaspoon salt.


Tip: If using a charcoal grill, open the bottom vent completely. Light a charcoal chimney starter filled with briquettes. When the briquettes are covered with gray ash, pour them onto the bottom grill grate and push them to one side. Adjust vents as needed to maintain an internal temperature of 350-400 degrees F. Place the top grate on the grill. Place the foil-wrapped potatoes on the top grate over the side without coals. Grill, covered, until tender, about 1 hour, 30 minutes, flipping and rotating the potatoes halfway through grilling.

Nutrition Facts

225 calories; protein 5g 10% DV; carbohydrates 38.3g 12% DV; dietary fiber 4.2g 17% DV; sugars 2.3g; fat 6g 9% DV; saturated fat 1.8g 9% DV; cholesterol 7.1mg 2% DV; vitamin a iu 279.4IU 6% DV; vitamin c 15.4mg 26% DV; folate 47.7mcg 12% DV; calcium 47.1mg 5% DV; iron 2mg 11% DV; magnesium 55mg 20% DV; potassium 986mg 28% DV; sodium 319.2mg 13% DV; thiamin 0.1mg 12% DV.

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I love cooking potatoes this way in the summer; no need to heat up the kitchen. Read More