Name: Grilled Baked Potatoes with Sea Salt, Cheddar, and Green Onions Recipe
Prep time: 15 min
Cook time: 39 min
Total time: 54 min
Cuisine: American
Ingredients: 4 medium russet potatoes (approximately 6-8 ounces each); 2 tablespoons sea salt (plus more as needed); 4 tablespoons neutral-flavored oil (avocado oil, olive oil, etc.); Sour cream (to taste); Shredded cheddar cheese (to taste); Sliced green onions (to taste)

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Introduction

Baked potatoes on the grill are a perfect side dish for any barbecue or outdoor meal. This method delivers a crispy skin with a fluffy interior, enhanced by a simple seasoning and your favorite toppings. Plus, it’s easy to prepare and cooks right on the grill alongside your main course.

A close-up of a baked potato wrapped in shiny aluminum foil, resting open on a grill with visible charcoal beneath. The potato has a golden-brown and slightly crispy skin with seasoning specks, split in the middle to reveal soft yellow flesh inside. On top of the potato, a square pat of pale yellow butter is slowly melting, adding a smooth texture. The aluminum foil crinkles around the potato, catching light and creating bright reflections. The background features the grill's metal bars and gray charcoal, but the overall focus is on the detailed texture of the baked potato and melting butter, all on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons sea salt (plus more as needed)
4 medium russet potatoes (approximately 6-8 ounces each)
4 tablespoons neutral-flavored oil (avocado oil, olive oil, etc.)
Sour cream, for topping
Shredded cheddar cheese, for topping
Sliced green onions, for topping

Instructions

Step 1: Preheat the grill with the lid closed for about 15 minutes, or until the temperature reaches 350° Fahrenheit.
Step 2: While the grill preheats, place 2 tablespoons of sea salt in a shallow bowl and set aside.
Step 3: Wash the potatoes thoroughly under running water, scrubbing with a vegetable brush to remove all dirt. Pat dry completely with paper towels.
Step 4: Carefully prick each potato all over with the tines of a fork to create vent holes. Avoid pushing the fork too deep.
Step 5: Rub each potato with the neutral-flavored oil until all sides are evenly coated.
Step 6: Roll each oiled potato in the bowl of sea salt until fully coated, then place on a microwave-safe plate. Add more salt to the bowl as needed.
Step 7: Microwave the salted potatoes on full power for 4 minutes.
Step 8: Carefully remove the potatoes and wrap each securely in two sheets of aluminum foil, covering them completely.
Step 9: Place the foil-wrapped potatoes directly on the grill grate. Close the lid and grill for 30 minutes. Keep the lid closed as much as possible to maintain heat.
Step 10: After 30 minutes, carefully unwrap one potato slightly and test tenderness by inserting a fork or skewer. If it doesn’t pierce easily, rewrap and grill for an additional 5 minutes, then test again.
Step 11: Once the potatoes are tender and the fork slides in without resistance, remove them from the grill and let cool for 5 minutes.
Step 12: Unwrap the potatoes, slice them lengthwise down the center, and gently press the ends toward the middle to open the potato wide. Fluff the flesh inside with a fork.
Step 13: Top with sour cream, shredded cheddar cheese, sliced green onions, or your preferred toppings. Serve immediately and enjoy.

Tips & Variations

Try adding cooked bacon bits or sautéed mushrooms as toppings for extra flavor.
Use a flavored oil, like garlic or rosemary-infused oil, to rub the potatoes for a subtle twist.
If you don’t have a microwave, you can skip that step but expect the grilling time to increase by 10-15 minutes.
For crispier skins, unwrap the potatoes during the last 5 minutes of grilling without the foil.

Storage

Store leftover grilled baked potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, unwrap and microwave until warmed through, or place in a preheated oven at 350° Fahrenheit for 10-15 minutes. Avoid reheating in foil in the microwave.

How to Serve

A baked potato wrapped in crinkled aluminum foil sits open on a white marbled surface, showing its soft light yellow inside. On top, there is a thick layer of smooth white sour cream, sprinkled with dark specks of black pepper. Bright orange shredded cheddar cheese is scattered generously over the sour cream, mixed with small crispy pieces of reddish-brown bacon. Thin slices of fresh green onion are sprinkled on top and around the potato. The potato skin is dark brown and slightly rough with a dusting of salt. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Russet potatoes are best for grilling due to their high starch content and fluffy interiors, but you can also use Yukon Gold for a creamier texture. Keep in mind cooking times may vary slightly.

Do I have to microwave the potatoes before grilling?

Microwaving helps start the cooking process and reduces overall grill time, but it’s not mandatory. If skipped, expect to grill the potatoes longer until tender.