Baked potatoes on the grill soak up the sweet smoke of the grill.
Simply Recipes / Mike Lang
For most, a baked potato immediately conjures a vision of the oven.
My minds eye takes me to my backyard.
Simply Recipes / Mike Lang
My favorite baked potato is on the grill.
The grill makes them both shine.
Plus,any chance to be outside next to grill is great for the stomach and the soul.
Simply Recipes / Mike Lang
I prefer a potato in the 8- to 10-ounce range.
it’s possible for you to certainly go larger, but youll have to cook them for longer.
Depending on the punch in of grill, youll need more fuel too.
Simply Recipes / Mike Lang
Now before you slam your laptop and shake your fist at me, I shall explain.
They wont stay on if you grill the potatoes unwrapped from the get-go.
The potatoes crisp up just a bit more while taking on the sweet, smokey aroma of wood.
Simply Recipes / Mike Lang
Top it withchili, cheese, and sour cream for knife and fork feast.
Not sure of what your dinner guests prefer?
Make a grilled baked potato bar.
Simply Recipes / Mike Lang
Each potato is an open slate for a wide variety of toppings.
You provide the potato, and your guests bring the creativity.
You will not be disappointed.
Simply Recipes / Mike Lang
On a charcoal grill, sweep the lit coals onto one side and leave the other side charcoal-less.
Away from the lit coals or above the burners kept off, youll get indirect heat.
Thats where you will cook the potatoes.
Tear off 4 pieces of aluminum foil, each 10 to 12 inches long.
Pierce each potato a few times with a fork to allow steam to escape while cooking.
Wrap it in the foil completely.
Prepare the remaining potatoes just like this.
Place the wrapped potatoes over indirect heatover the unlit burners or away from the lit coals.
Grill for 45 minutes with the lid closed.
Transfer the potatoes onto a platter and remove them from the foil packet.
exit the lid and cook for about 15 minutes.
The potatoes are ready when they are soft to the touch and the skin begins to wrinkle.
Transfer the potatoes onto a platter and serve warm.
Let leftover potatoes cool, then wrap them in foil and refrigerate them for up to 4 days.
Baked potatoes do not freeze well.
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