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Grilled Baked Potatoes with Sea Salt, Cheddar, and Green Onions Recipe

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★★★★★

4.8 from 103 reviews

This recipe provides a delicious way to prepare classic baked potatoes using a grill. The method involves salting, microwaving, and then finishing the potatoes wrapped in foil on a preheated grill for a fluffy interior and flavorful skin. Topped with sour cream, cheddar cheese, and green onions, these grilled baked potatoes make a perfect side dish for any outdoor meal.

Ingredients

Scale

Potatoes

  • 4 medium russet potatoes (approximately 6–8 ounces each)

Seasoning and Coating

  • 2 tablespoons sea salt (plus more as needed)
  • 4 tablespoons neutral-flavored oil (avocado oil, olive oil, etc.)

Toppings

  • Sour cream (to taste)
  • Shredded cheddar cheese (to taste)
  • Sliced green onions (to taste)

Instructions

  1. Preheat Grill: Preheat the grill with the lid closed for approximately 15 minutes or until the temperature reaches 350° Fahrenheit to ensure an even cooking environment for the potatoes.
  2. Prepare Salt Bath: While the grill is heating, place 2 tablespoons of sea salt in a shallow bowl and set aside to coat the potatoes later.
  3. Clean Potatoes: Wash the russet potatoes under running water using a vegetable brush to remove all dirt. Pat them completely dry with paper towels to prepare for oiling and salting.
  4. Poke Vent Holes: Using the tines of a fork, carefully prick each potato on all sides to create vent holes without pushing the fork too deeply, which allows steam to escape during cooking.
  5. Oil Potatoes: Rub 4 tablespoons of neutral-flavored oil over all sides of the potatoes until they are completely coated to help the salt stick and enhance the skin’s texture.
  6. Salt Coating: Roll each oiled potato in the bowl of sea salt until fully coated on every side. Transfer the coated potatoes to a microwave-safe plate. Add more salt to the bowl if needed to coat all potatoes.
  7. Microwave Potatoes: Microwave the salt-coated potatoes on 100% power for 4 minutes to start softening them before grilling.
  8. Wrap in Foil: Remove potatoes carefully from the microwave and wrap each potato securely in two sheets of aluminum foil to retain moisture and promote even cooking on the grill.
  9. Grill Potatoes: Place the foil-wrapped potatoes directly on the grill grate. Close the grill lid and cook for 30 minutes, avoiding opening the lid to maintain consistent heat.
  10. Check for Doneness: After 30 minutes, slightly unwrap one potato and insert a fork or skewer. If it does not pierce easily, rewrap the potato, close the lid, and grill for an additional 5 minutes before rechecking.
  11. Cool Potatoes: Once the potatoes are easy to pierce with no resistance, remove them from the grill and let them cool for 5 minutes to make handling safe and improve texture.
  12. Slice and Fluff: Unwrap the foil, slice each potato open lengthwise, and gently press the ends toward the center to widen the opening. Fluff the potato flesh with a fork to create a tender, airy interior.
  13. Add Toppings and Serve: Top the potatoes with sour cream, shredded cheddar cheese, sliced green onions, or other preferred toppings. Serve immediately for the best taste and texture.

Notes

  • You can add other toppings such as bacon bits, chives, or butter for additional flavor.
  • Ensure the grill stays at a steady 350°F for consistent cooking results.
  • Microwaving before grilling reduces the overall grilling time and helps the potatoes cook thoroughly.
  • Using foil helps prevent the potatoes from drying out on the grill.
  • Be cautious while poking to not damage the potato excessively, which can cause it to lose moisture.

Keywords: grilled baked potatoes, baked potatoes on grill, grilled potatoes recipe, summer BBQ side dish

Find it online: https://servedbynora.com/grilled-baked-potatoes-with-sea-salt-cheddar-and-green-onions-recipe/