These baked potatoes on the grill are some of the best you can make at home. Fluffy and tender on the inside with a crisp, savory skin, they capture the best of barbecue cooking. The difference comes down to technique: season well, grill wrapped in foil to cook evenly, then finish them over direct heat to develop texture and smoky flavor.
BBQ Baked Potato
There are several ways to make baked potatoes on the grill, and some common approaches fall short. Wrapping a potato in foil and placing it over high heat will cook it, but often leaves little to no barbecue flavor. Other techniques can dry the potato so it loses that desirable fluffy, moist interior.
This method solves those problems by combining slow, even cooking with a brief, high-heat finish. Start the potatoes wrapped in heavy-duty foil and cook them over indirect heat at roughly 350°F for about 60 minutes. The foil retains heat and moisture so the insides become tender without drying out. After that gentle phase, remove the foil and place the potatoes over direct heat for a few minutes per side to crisp the skin and add smoky, grilled flavor.
The final step—unwrapping and finishing on direct heat—is essential. It creates a crisp, crunchy exterior that contrasts with the soft, fluffy interior for a classic baked potato experience with a barbecue twist.
Grilled Baked Potatoes in Foil
Use heavy-duty aluminum foil when grilling baked potatoes. Heavy-duty foil is less likely to tear or split during wrapping and cooking, which helps keep the potato juices and seasoning contained. If you don’t have heavy-duty foil, two layers of standard foil will work as a substitute.
Wrapping each potato allows it to slowly and evenly come up to temperature while trapping steam. That even heat transfer prevents the outside from overcooking before the interior is done.
How to Grill Baked Potatoes
Grilling baked potatoes brings a smoky complexity that the oven can’t replicate. The two-stage approach—indirect heat wrapped in foil, then direct heat unwrapped—yields the best texture and flavor. Follow these five steps for reliably great grilled baked potatoes:
- Prep the grill and potatoes. Preheat your grill to 350–400°F and set it up for two-zone cooking: one side for indirect heat and one side for direct heat. Rinse and scrub the potatoes to remove any dirt.
- Wrap the potatoes. Lay out a piece of heavy-duty foil for each potato. Drizzle each washed potato with olive oil and season with salt and pepper. Wrap tightly in foil.
- Grill the potatoes. Place the wrapped potatoes on the indirect side of the grill, close the lid, and cook for 60 minutes. Rotate them at 30 minutes so they cook evenly.
- Remove foil and finish on direct heat. Carefully remove the foil (use heat-resistant gloves or tongs). The potatoes should be fork-tender. Place them on the direct side of the grill and cook 1–2 minutes per side, about 4–5 minutes total, until the skins crisp and show grill marks.
- Cut, fluff, and serve. Split the potatoes open, fluff the insides with a fork, and top with your favorite toppings while they’re hot.
How Long to Grill Baked Potatoes
Plan on about 1 hour of cooking time when your grill is maintained between 350–400°F for the indirect phase. After an hour wrapped in foil, the unwrapped direct-heat finish requires just a few minutes to crisp the skin. Because grill temperatures and potato sizes vary, check doneness with an instant-read thermometer or a fork and adjust time as needed.
Baked Potato Internal Temp
Aim for an internal temperature of about 210°F for a fully cooked, fluffy baked potato. An instant-read thermometer will help you hit the sweet spot—205–215°F—so the center is evenly cooked and light.
Classic Toppings for Grilled Baked Potatoes
Toppings are where these grilled baked potatoes really shine. From simple and classic to hearty and BBQ-forward, choose what fits your meal. Popular options include:
- Butter
- Shredded cheddar cheese
- Bacon bits
- Sliced green onions
- Sour cream
For a BBQ twist, load baked potatoes with chopped brisket or pulled pork and finish with barbecue sauce and green onions for a hearty, crowd-pleasing side.
Think Beyond a Plain Potato
Grilled baked potatoes can be a base for many creative dishes. Try turning leftovers into potato salad with a smoky twist, or use topped potatoes as a main course with pulled meats and bold sauces.
Baked Potatoes on the Grill Recipe
Quick recipe summary: Use 4 large russet potatoes, coat with olive oil, season with salt and pepper, wrap each in heavy-duty foil, and grill indirect at 350–400°F for 60 minutes. Unwrap and finish over direct heat for about 4–5 minutes total. Serve hot with your favorite toppings.
Ingredients (serves 4): 4 large russet potatoes, 2 tablespoons olive oil, 2 teaspoons kosher salt, 2 teaspoons black pepper. Instructions: Preheat grill to 350–400°F for two-zone cooking. Clean and dry potatoes. Rub with oil and season. Wrap individually in heavy-duty foil. Place on indirect heat for 60 minutes, rotating once after 30 minutes. Remove foil, transfer to direct heat, and cook 1–2 minutes per side to crisp the skins. Split open, fluff, and serve immediately with toppings.
Nutrition
Approximate per serving: Calories 356 kcal | Carbohydrates 67 g | Protein 8 g | Fat 7 g | Fiber 5 g. Nutrition is an approximation and will vary with toppings and potato size.
This post was originally published in August 2019 and has been updated with additional tips and clarifications. The core recipe and technique remain the same to deliver dependable, delicious grilled baked potatoes every time.