Baked Potatoes on the Grill Recipe

Russet potatoes: These are large, starchy potatoes that become wonderfully fluffy when baked.

Olive oil: This oil helps to crisp up the skin of the potatoes and adds a subtle flavor.

Salt: Enhances the natural flavors of the potatoes.

Black pepper: Adds a bit of heat and depth to the flavor profile.

To achieve perfectly cooked potatoes on the grill, ensure that you poke them thoroughly with a fork. This allows steam to escape and prevents them from bursting. Additionally, when you rub the potatoes with olive oil, make sure to coat them evenly. This not only helps the salt and pepper adhere better but also promotes a crispy skin. For even cooking, turn the potatoes occasionally and check for doneness by gently squeezing them with tongs; they should feel soft and tender.

• russet potatoes - Substitute with sweet potatoes: Sweet potatoes offer a slightly sweeter flavor and a different nutritional profile, making them a great alternative.

• russet potatoes - Substitute with yukon gold potatoes: Yukon gold potatoes have a buttery texture and flavor that can add a rich taste to your dish.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for grilling.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another neutral oil with a high smoke point, perfect for grilling.

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and flavor, enhancing the taste of the potatoes.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can add a different texture and flavor profile to the dish.

• black pepper - Substitute with white pepper: White pepper offers a milder flavor and can be used if you prefer a less pungent taste.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, giving the dish a different flavor profile.

• Allow the baked potatoes to cool completely before storing. This prevents condensation, which can make them soggy.
• Wrap each potato individually in aluminum foil or plastic wrap to maintain freshness and prevent them from drying out.
• Place the wrapped potatoes in an airtight container or a resealable plastic bag. This helps to keep out any unwanted odors from other foods in the refrigerator.
• Store the potatoes in the refrigerator for up to 5 days. They can be reheated in the oven, microwave, or even on the grill.
• For freezing, wrap each potato tightly in aluminum foil, then place them in a freezer-safe bag or container. Label with the date to keep track of storage time.
• Frozen baked potatoes can be stored for up to 3 months. To reheat, thaw them in the refrigerator overnight, then warm them in the oven at 350°F (175°C) until heated through.
• When reheating, consider adding a bit of butter or cheese to enhance the flavor and texture.

• Preheat your oven to 350°F. Place the leftover baked potatoes directly on the oven rack or on a baking sheet. Heat for about 15-20 minutes until warmed through. This method helps retain the crispy skin and fluffy interior.

• If you're in a hurry, use the microwave. Slice the potato in half and place it on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on high for 2-3 minutes, checking halfway through. This method is quick but may result in a softer skin.

• For a crispy exterior, try reheating on the grill. Preheat your grill to medium heat. Wrap the potatoes in aluminum foil and place them on the grill for about 10-15 minutes, turning occasionally. This method revives the smoky flavor and keeps the skin crispy.

• Use an air fryer for a quick and crispy reheat. Preheat the air fryer to 375°F. Place the potatoes in the basket and cook for 5-7 minutes, shaking the basket halfway through. This method ensures a crispy skin and a warm, fluffy interior.

• If you have a toaster oven, preheat it to 350°F. Place the potatoes on the rack or a baking sheet and heat for 15-20 minutes. This method is convenient and helps maintain the texture of the potato.

• For a stovetop method, slice the potato into thick rounds. Heat a skillet over medium heat with a bit of olive oil. Cook the slices for 3-4 minutes on each side until heated through and crispy. This method adds a delightful crunch to the reheated potatoes.

• Grill: Used to cook the potatoes with direct heat, giving them a smoky flavor and crispy skin.

• Fork: Used to poke holes in the potatoes to allow steam to escape during cooking.

• Aluminum foil: Wraps the potatoes to retain moisture and ensure even cooking.

• Tongs: Used to turn the potatoes on the grill without burning your hands.

• Basting brush: Used to apply olive oil evenly over the potatoes.

• Measuring spoons: Used to measure the salt, pepper, and olive oil accurately.

• Knife: Used to cut open the potatoes once they are cooked, if desired.

• Cutting board: Provides a surface to prepare the potatoes before grilling.

Pre-cook in microwave: Start by microwaving the potatoes for 5-7 minutes before placing them on the grill. This reduces the overall cooking time.

Use smaller potatoes: Opt for smaller russet potatoes as they cook faster than larger ones.

Batch preparation: Prepare multiple potatoes at once and store them in the fridge. Reheat on the grill when needed.

Prep ahead: Wash, dry, and poke the potatoes the night before. Store them in the fridge, ready to be oiled and seasoned.