I love baked potatoes. As a side dish or as a main, there’s a million ways to top them. But for me, there’s only one way to cook them: baked to a perfect 210 F internal temperature. Guaranteed to be fluffy and delicious. Sometimes I make them in the oven. And sometimes I make them on my grill. Gas or charcoal, it doesn’t matter, you can make great potatoes on either one.
You might notice a little something poking out of the middle of my potatoes.Those are potato nails. They direct heat into the center of the potatoes so that they cook more evenly. They’re available from Weber on Amazon. They’re not required, but they work and they’re cool. And they come with a little tool for removing them because trust me, you don’t want to forget and grab them with your hands!
If you have an oil-less fryer, you can also make great baked potatoes using it.
Perfect Grilled Baked Potatoes
- 4 large Russet potatoes
- olive oil
- kosher salt
- Fire up your grill for indirect cooking. You want the temperature at the grates to be 350-400 F.
- Rinse off the potatoes and pat dry.
- Use a knife to poke 3-4 holes in the tops of the potatoes, going about 1/2 of the way into the potato.
- If you're using potato nails insert them now.
- Drizzle the potatoes with just a bit of oil. Use your hand to rub the oil all over the potato. If you don't want to get your hands oily just use a brush.
- Sprinkle the potatoes with salt. Don't be shy with it and make sure you get all sides.
- Transfer the potatoes to the grill and cook for 1 hour to 1 hour 15 minutes. If you're not sure how consistent or high your grill temperature is, I recommend checking them after 45 minutes.
- Once the potatoes have reached an internal temperature around 210 F (a degree or two isn't going to make a big difference), they are done. If the potatoes are different sizes you'll want to check the temperature in more than one place.
- Remove and let cool slightly before serving.
Nutritional values are approximate.