This is by far my favorite BBQ baked potatoes recipe! Grilled baked potatoes are easy to prep ahead of time and everyone loves them. The outside of my grilled baked potatoes get all crusty and the inside stays soft and fluffy! You can use sour cream or Greek yogurt – both add great flavor when mixed with the butter and cooked into the potatoes. Feel free to sprinkle with some chopped green onion as a garnish (and to add some fresh onion taste). I prep these hasselback style potatoes up to a day in advance, wrap them in foil and keep in the fridge until it is time to bake them on the grill. I love to serve these with my Grilled Ribeye Steak with Blue Cheese Butter when I’m entertaining. The crowd goes wild!
How to make baked potatoes on a grill
- To get started, preheat your outdoor grill to 400 degrees F. Wash your potatoes with a brush because you are going to want to eat the skins (delicious). When the potatoes are dry, I will often rub them with olive oil and sprinkle with salt and pepper all over the potato. This is completely optional but adds such great flavor to the potato.
- Slice each potato into about 6-8 slices (don’t cut all the way through). You want the potato intact. An easy way to create this hasselback potato, is to place two chopsticks on either side of the potato and hold them in place. Take a sharp chef’s knife and cut through the potato in 3/4 inch intervals. Your knife will hit the chopsticks before cutting all the way through. Otherwise, cut carefully trying not to cut all the way through. Do not panic if you cut through the bottom of the spud. You are just going to keep the potato in tact. Hold the potato together in it’s shape and wrap in foil. So don’t sweat it if you cut through the potato.
- Then put about two tablespoons of butter and 2 tablespoons of sour cream or Greek yogurt into each crevice on each potato. I routinely substitute plain fat-free Greek yogurt for sour cream in a lot of my recipes. It has that same thickness and tangy taste but is loaded with protein and just a better choice for me. But, sour cream or light sour cream or full-fat Greek yogurt works really well and is a classic with a baked potato. You decide.
- I tend to add more salt and pepper over the top of the potatoes before wrapping in foil.
- Once you have each potato stuffed with the butter and sour cream/yogurt, you need to wrap each potato in tinfoil. You’ll be cooking the potatoes wrapped in tin foil right on the grill. I fold up the long ends first, folding them so it is easy to unfold. Then, fold up the ends and press firmly so you don’t have any leakage when they are cooking on the grill.
- Place all the wrapped potatoes on the grill for about 45 minutes – one hour. Close the lid on the grill creating an oven-like environment. Turn the potatoes often until cooked through. You want to keep them moving so they don’t burn on the bottom.
- You’ll know they are done when you can easily pierce the potato with the point of a sharp knife. Test right through the tin foil. If the knife goes in with little to no resistance, they are ready.
- To serve, open the tinfoil and serve on a platter. You can serve with extra butter, sour cream and/or yogurt on the side. This is going to be the best BBQ baked potato you have ever had. All that butter and sour cream just bakes into the potato and gets absorbed by the potato rather than just sitting on top. And that is how to make baked potatoes on the grill. Serve these at your next BBQ and enjoy.
Top FAQs About Grilling Whole Potatoes
Answer: Not necessarily. You can grill potatoes directly on the grates for a crispier skin and smokier flavor, or wrap them in foil for more even cooking and to prevent burning. Foil-wrapped potatoes steam more and cook faster, while unwrapped potatoes develop better texture but take longer.
Answer: Medium-sized potatoes (6-8 oz) typically take 45-60 minutes on medium heat (around 400°F). Larger potatoes can take up to 75 minutes. The exact time depends on potato size, grill temperature, and whether you’re using foil.
Answer: Yes, absolutely. Pierce the skin 8-10 times with a fork or knife before grilling to prevent the potato from bursting due to steam buildup inside.
Answer: Insert a knife or skewer into the thickest part – it should slide in easily with no resistance. You can also gently squeeze the potato (carefully, as it will be hot) – it should give slightly when fully cooked.
Answer: No, you don’t need to parboil whole potatoes for grilling. However, parboiling for 10-15 minutes can reduce grilling time and ensure more even cooking, especially for very large potatoes.
Answer: Russet potatoes are ideal because of their thick skin and fluffy interior. Yukon Gold and red potatoes also work well but may cook faster due to their smaller size and thinner skins.
Answer: Yes, rubbing the skin with olive oil and seasoning with salt creates a crispier, more flavorful skin. This also helps prevent sticking if you’re grilling directly on the grates.
Answer: Indirect heat is recommended for whole potatoes to prevent burning the outside before the inside cooks through. If using direct heat, keep the temperature lower and turn frequently.
Answer: Clean and oil your grill grates before cooking. Also, oil the potato skins and avoid moving them too frequently. If using foil, this eliminates the sticking issue entirely.
f using direct heat, keep the temperature lower and turn frequently.Answer: You can pierce and oil potatoes up to a day ahead, storing them in the refrigerator. However, for best results, grill them fresh. Fully cooked grilled potatoes can be stored and reheated, but the skin won’t be as crispy.
If you liked this potato recipe, please leave a comment and rating below. Then, be sure to try some of my other favorite potato recipes.
Crisp Parmesan Potatoes with Pomegranate Yogurt Dip
Roasted Crispy Garlic Potatoes
Nut and Seed Crusted Sweet Potato Rounds
Grilled Baked Potatoes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 Large baking potatoes, scrubbed and rubbed with olive oil
- Olive oil to coat potatoes (optional)
- 8 Tbsp. Salted butter, room temperature
- 8 Tbsp. Sour cream or Greek Yogurt
- Salt & Pepper
Instructions
- Preheat your outdoor grill to 400 degrees F.
- Wash your potatoes and dry them. Rub each with olive oil and sprinkle with salt and pepper. (optional) Slice each potato into about 6-8 slices (don’t cut all the way through). Then put about two tablespoons of butter and 2 tablespoons of sour cream or yogurt into each crevice on each potato. Sprinkle with more salt and pepper.
- Wrap each potato in tinfoil and put on the grill for about one hour. Turn the potatoes often until cooked through.
- To serve, open the tinfoil and serve on a platter. Enjoy.
