Baked Potato on the Grill

1. Stage

Heat a grill to 350°F:  On a gas grill , set the burners on one side to high and the burners on the other side should be kept off.  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, you’ll get indirect heat. That’s where you will cook the potatoes.

2. Stage

Prepare 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. Place a potato in the center of a piece of foil, drizzle a thin coat of olive oil, and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Wrap it in the foil completely. Prepare the remaining potatoes just like this.

3. Stage

Grill the potatoes:  Place the wrapped potatoes over indirect heat—over the unlit burners or away from the lit coals. Grill for 45 minutes with the lid closed. 

4. Stage

Smoke the potatoes (optional):  Transfer the potatoes onto a platter and remove them from the foil packet.  If you’d like to smoke the potatoes to punch up the flavors: On a charcoal grill, add 3 to 4 pieces of hickory wood chunks to the lit coals. On a gas grill, add the chips to a smoker box or perforated foil pouch over the lit burners. Whether or not you choose to add smoke, place the unwrapped potatoes back on the grill over indirect heat. Close 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.

5. Stage

Serve:  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. Did you love the recipe? Leave us stars below!