This is by far my favorite BBQ potato! It is 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).
To get started, preheat your grill (or oven) to 400 degrees. Wash your potatoes with a brush because you are going to want to eat the skins (delicious).
Slice each potato into about 6-8 slices (don’t cut all the way through). You want the potato intact. Sprinkle with salt and pepper. 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 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, light sour cream or Greek yogurt all work.
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.
Place all the wrapped potatoes on the grill (or into the oven) for about one hour. Turn the potatoes often until cooked through.
To serve, open the tinfoil and serve on a platter. You can serve with extra butter, sour cream and/or yogurt on the side. Enjoy.
If you liked this potato recipe, be sure to try some of my other favorites.
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
- 8 Tbsp. Salted butter, room temperature
- 8 Tbsp. Sour cream or Greek Yogurt
- Salt & Pepper
Instructions
- Preheat your grill (or oven) to 400 degrees.
- Slice each potato into about 6-8 slices (don’t cut all the way through). Sprinkle with salt and pepper. Then put about two tablespoons of butter and 2 tablespoons of sour cream into each crevice on each potato.
- Wrap each potato in tinfoil and put on the grill (or into the oven) for about one hour. Turn the potatoes often until cooked through.
- To serve, open the tinfoil and serve on a platter. Enjoy.
