Grilled Baked Potatoes Recipes

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GRILLED BAKED POTATOES



Grilled Baked Potatoes image

Provided by Florence Fabricant

Categories     side dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 4

6 medium-size baked potatoes
4 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste
2 tablespoons finely minced fresh parsley

Steps:

  • Preheat a charcoal, gas or electric grill.
  • Cut the freshly baked potatoes in half lengthwise. Brush the cut side of each with some of the olive oil. Season to taste with salt and pepper.
  • Place the potatoes cut side down on the grill. Grill until they are heated and brown grill marks are on the surface, but don't blacken.
  • Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 321 milligrams, Sugar 1 gram

BAKED POTATOES ON THE GRILL



Baked Potatoes on the Grill image

This is a recipe I use to throw a potato on the grill while I am grilling. I like how it makes the skin crispy and the center soft. Use whatever toppings you like, as in butter, sour cream, cheese, and bacon bits.

Provided by Kris Kornbrek

Categories     Side Dish     Potato Side Dish Recipes     Baked Potato Recipes

Time 1h5m

Yield 2

Number Of Ingredients 4

2 russet potatoes
¼ teaspoon olive oil
salt to taste
2 sheets aluminum foil

Steps:

  • Warm up the grill to medium heat.
  • Wash and dry potatoes. Poke potatoes all over with a fork. Rub with olive oil and sprinkle with salt. Roll each potato up in aluminum foil and fold the ends in. Place potatoes on the grill and close the lid. Grill until fork-tender, rotating every 15 minutes or so, about 1 hour.

Nutrition Facts : Calories 229.2 calories, Carbohydrate 51.2 g, Fat 0.8 g, Fiber 3.7 g, Protein 6.1 g, SaturatedFat 0.1 g, Sodium 91.7 mg, Sugar 1.8 g

BAKED POTATO ON THE GRILL



Baked Potato on the Grill image

These Baked Potatoes are brushed with butter than seasoned with salt, pepper, and garlic powder. Wrap them in tinfoil and grill them until they are light and fluffy inside! You'll even eat the skins they are so delicious!

Provided by Julie Evink

Categories     Side Dish

Time 40m

Number Of Ingredients 5

4 russet potatoes
4 Tbsp butter, melted
2 Tbsp coarse salt
2 Tbsp garlic powder
1/2 Tbsp ground pepper

Steps:

  • Preheat grill to 400-450 degrees F.
  • Tear 8 sheets of foil squares, 12x12 inch, to fold around the potatoes. You will be double wrapping the potatoes.
  • Combine salt, garlic powder and pepper in small bowl.
  • Take one potato and brush the entire potato with butter. Sprinkle with a 1/4 of the seasonings. Spread over entire potato. Wrap in a piece of foil and then wrap another one around it.
  • Place on grill for 30 minutes. Turn every 10 minutes. Potatoes are done with they are easily pierced with a fork.

Nutrition Facts : Calories 288 kcal, Carbohydrate 42 g, Protein 5 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 3603 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

PERFECT BAKED POTATOES - OVEN OR GRILL



Perfect Baked Potatoes - Oven or Grill image

I despise bland baked potatoes! This is a cooperative recipe that I put together using techniques I have gathered from my father, brother in law, eldest brother and myself. I know that you will love the ease of putting together these very flavorful baked potatoes. NOTE: There is a pictorial tutorial in the photo gallery to the left.

Provided by Brandess

Categories     Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

4 large baking potatoes
4 teaspoons butter
2 tablespoons olive oil
1 garlic clove, crushed and finely minced (optional)
1 teaspoon liquid smoke (choose mesquite -o-r- hickory flavor)
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper, freshly cracked

Steps:

  • FLAVORED OIL: In a small bowl, whisk together olive oil, liquid smoke and garlic. Set aside.
  • SEASONING MIX: In a small dish mix kosher salt, garlic powder and black pepper. Set aside.
  • Wash, scrub and dry potatoes well. With a sharp paring knife, cut out a nice wedge from the potato's middle. Remove the wedge and place 1 teaspoon of butter in the hollow. Sprinkle with seasoning mix. Replace the wedge pressing down gently.
  • Place each potato on its own sheet of foil. Rub the potato with the olive oil mixture making sure to get some of the crushed garlic on the potato. Sprinkle with additional seasoning mix and roll up tightly in aluminum foil.
  • OVEN: Place potatoes in a 350 degree oven for 60 minutes.
  • GRILL: Place potatoes on the grill away from the coals, close the lid and grill for 40-60 minutes depending on the temperature of your grill.

GRILLED BAKED POTATOES



Grilled Baked Potatoes image

These grilled baked potatoes are such an incredible side dish for all your summer grilling adventures! They have a perfectly moist, soft and fluffy interior but are incredibly crispy and salty on the outside.

Provided by Julie Blanner

Categories     Main Course     Side Dish

Time 1h5m

Number Of Ingredients 4

4 russet potatoes
2 tablespoons oil (olive, canola or melted butter)
2 teaspoons sea salt (thick flakes preferred)
2 teaspoons pepper

Steps:

  • Preheat grill to 450°F or medium low.
  • Rinse and scrub potatoes. Pat dry.
  • Cut 4 sheets of aluminum foil. Place each potato on a piece of foil and brush with oil and top with sea salt (optional). Wrap and repeat.
  • Using tongs, place potatoes on the shelf of the grill or away from direct heat evenly spaced so they are not touching. Close the lid and grill 30 minutes. Rotate with tongs and grill an additional 30 minutes.
  • Using tongs, remove aluminum foil and place potatoes over direct heat for 1 minute per side. Rotate and repeat. Use a thermometer to ensure they are done. Internal temperature should reach around 210°F. Remove from heat.

Nutrition Facts : Calories 233 kcal, Carbohydrate 39 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Sodium 1174 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving

MURPHIES RECIPE: ONCE BAKED POTATOES ON THE GRILL



Murphies Recipe: Once Baked Potatoes on the Grill image

In diner slang, Murphies are baked potatoes. Here's how I recommend you make Murphies on the grill, a tool that surpasses the oven. This method calls for slicing them before baking so the cut edges get crispy.

Provided by Christine Bucher

Categories     Dinner     Lunch     Side Dish     Vegetable

Time 1h45m

Number Of Ingredients 4

1 large potato (Russet Burbank variety)
Morton Coarse Kosher Salt
Spice blend of your choice
4 tablespoons butter ((salted or unsalted))

Steps:

  • Read my article on the Science of Potatoes.
  • Prep. With a brush or scrubby sponge devoid of soap, rub the skins hard enough to remove all dirt, but not so hard to remove the skins. Cut out any bad spots. Slice them in half lengthwise. Sniff them carefully. Nothing is worse than a musty potato.
  • While the potatoes are wet, generously sprinkle your favorite spice rub all over. If the rub does not have salt, sprinkle table salt on too. Table salt is better than big grained salt because it will dissolve and diffuse into the potato faster. Let the spuds sit at room temp for 15 to 30 minutes so the salt will melt and begin migrating towards the center.
  • Fire up. Set up a grill for 2-zone cooking and shoot for 325°F (162.8°C) in the indirect zone. If you are in a hurry you can pre-cook them in the microwave for 5 minutes on high. Not any longer or you will not get a good papery skin. The baking on the grill will take as little as 30 minutes after microwaving.
  • Cook. Put them on the indirect heat side of the grill and let them bake, cut side up, lid down, for about 90 minutes until the temp in the centers is about 190°F (87.8°C). The edges, which are thinner, will be a little higher.
  • Melt the butter in the microwave for about 30 seconds to a minute-each oven will vary- and paint the potatoes all over with the butter. Move them to the direct heat side, cut side down, and let the cut side brown in the direct radiant heat, lid down, for about two minutes until they start to get golden, but don't continue painting them if you want crispy skins. Then roll them over and brown the skin sides.
  • Remove them from the heat. They should be in that 200°F (93.3°C) range. Goldilocks! If you like a little al dente crunch, pull them at 200°F (93.3°C). If you want them really fluffy under the crust, take them to 210°F (98.9°C). Bring them in, mash the contents with a fork, and dress them.
  • Serve. Here are some fun ways to gussy up a spud:Purists (who me?) use only butter or sour cream, or both, with salt and pepper and perhaps a sprinkling of chopped fresh chives or green onions. The adventurous will add broccoli florets, fresh thyme, fresh dill weed, fresh basil, or cowboy candy.Here's one of my all-time favorites: Splashes of malt vinegar. That's right, just plain malt vinegar. Tons of flavor, zero calories. If you've ever been to England, you've tasted fish and chips with malt vinegar. Balsamic or sherry vinegar work, but not nearly as well. For a fun change of place, try Crema Mexicana, which is similar to sour cream, or try my recipe for horseradish cream sauce.Make lemon butter by melting butter, squeezing in a bit of lemon juice, and whisking together thoroughly. One lemon per stick of butter is a good ratio. Or skip the juice and just mix in the zest of the lemon.Or you can go the cheese route with a few dollops of home made boursin (a favorite of mine), pimento cheese spread, fresh chevre (a light creamy tart goat cheese), crumbled blue cheese, or shredded cheddar.Stir in pesto, tomato salsa, caramelized onions, home made ketchup.Go crazy and top it with bacon, lobster, shrimp, pulled pork, chopped brisket, hot dog chili, or chopped hard boiled eggs with chopped onions.Caviar anyone?

Nutrition Facts : Calories 103 kcal, Carbohydrate 21 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 37 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

BAKED POTATOES ON THE GRILL



Baked Potatoes on the Grill image

Ever wonder how to make baked potatoes on the grill? It's easy! Just wrap the potatoes in a double layer of foil (which keeps in the steam that cooks your potato) and transform your gas or charcoal grill into an oven. The result: a lightly smoke-flavored skin and a fluffy tender potato on the inside that you can flavor with a dollop of sour cream and your favorite seasonings.

Provided by Adam Hickman

Categories     Healthy Potato Recipes for Grill & BBQ

Time 1h45m

Number Of Ingredients 8

4 russet potatoes (about 8 oz. each)
1 tablespoon extra-virgin olive oil
½ teaspoon ground pepper
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt, divided
¼ cup sour cream
2 tablespoons chopped fresh chives

Steps:

  • Preheat a gas grill to medium (350-400 degrees F) on one side of grill (leave the other side unlit). (Have a charcoal grill? See Tip.) Place each potato on a separate, double-layer piece of foil. Drizzle evenly with oil and turn to coat. Sprinkle the potatoes evenly with pepper, garlic powder, paprika and 1/4 teaspoon salt. Wrap them tightly with the foil.
  • Place the potatoes on the grate over the unlit side of the grill. Grill, covered, until tender, about 1 hour, 30 minutes, flipping and rotating the potatoes halfway through grilling.
  • Remove the potatoes from the grill and carefully unwrap. Make a slit in each potato and fluff the insides with a fork. Top with sour cream, chives and the remaining 1/4 teaspoon salt.

Nutrition Facts : Calories 224.7 calories, Carbohydrate 38.3 g, Cholesterol 7.1 mg, Fat 6 g, Fiber 4.2 g, Protein 5 g, SaturatedFat 1.8 g, Sodium 319.2 mg, Sugar 2.3 g

GRILLED 'BAKED' POTATOES



Grilled 'Baked' Potatoes image

Bite into a crispy outside and fluffy inside when you try our Grilled Baked Potatoes recipe. Make these Grilled Baked Potatoes and pair with sour cream, bacon and other delicious toppings.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 25m

Yield 4 servings.

Number Of Ingredients 6

4 baking potatoes (2 lb.)
1 Tbsp. oil
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup KRAFT Shredded Cheddar Cheese
2 green onions, sliced
1/4 cup OSCAR MAYER Real Bacon Bits

Steps:

  • Heat greased grill to medium-high heat.
  • Pierce potatoes with fork or small sharp knife; rub with oil.
  • Microwave potatoes on microwaveable plate on HIGH 8 min. or until tender, turning after 4 min. Transfer from plate to grate of grill.
  • Grill 12 to 15 min. or until potatoes are crisp and lightly browned, turning occasionally. Split potatoes. Serve topped with remaining ingredients.

Nutrition Facts : Calories 350, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 12 g

GRILLED "BAKED" POTATOES



Grilled

We like our "baked" potatoes on the grill. They come out so fluffy and good. Try it and see what you think!!

Provided by babygirl65

Categories     Potato

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 3

4 baking potatoes
olive oil
heavy duty aluminum foil

Steps:

  • Each potato is going to need 2 wraps of foil so if you are grilling 4 potatoes, you will need 8 pieces of foil.
  • Scrub potatoes clean and poke holes all around potato. Brush olive oil over the potato. ( I just use my hands).
  • Wrap potatoes in foil tightly.
  • Place on the grill (if using a gas grill, place on top) 400 degrees. Leave them there for an hour, turing at the 30 minute point.
  • Remove from grill and enjoy with whatever toppings you like.
  • This is what I do, I put my potatoes in first, then corn (for grilled corn) and then my meat (chicken, steak, whatever you like). It all cooks in the grill and ready at the same time.
  • Try it and see what you think -- .

Nutrition Facts : Calories 118.3, Fat 0.1, Sodium 5.4, Carbohydrate 27.4, Fiber 2.5, Sugar 1.2, Protein 2.5

BAKED POTATO ON THE GRILL RECIPE



Baked Potato on the Grill Recipe image

This baked potato on grill recipe features grilled baked potatoes topped with cheese, sour cream, bacon, and onion.

Provided by Recipes.net Team

Categories     BBQ & Grilled

Time 28m

Yield 4

Number Of Ingredients 7

4 scrubbed medium baking potatoes
1 tbsp oil
1 tsp salt
½ cup fat-free sour cream
½ cup low-fat, shredded cheddar cheese
¼ cup sliced green onion
¼ cup cooked and crumbled bacon

Steps:

  • Preheat grill to medium-high heat.
  • Pierce potatoes with a fork or small sharp knife. Rub with oil and sprinkle with salt.
  • Place potatoes on a microwavable plate. Microwave on high for 8 minutes or until tender, turning after 4 minutes.
  • Place potatoes on a greased grill grate. Cook for 12 to 15 minutes or until potatoes are crisp and browned, turning occasionally.
  • Split potatoes and serve topped with remaining ingredients.

Nutrition Facts : Calories 337.00kcal, Carbohydrate 39.00g, Cholesterol 41.00mg, Fat 16.00g, Fiber 3.00g, Protein 11.00g, SaturatedFat 7.00g, ServingSize 4.00, Sodium 843.00mg, Sugar 2.00g, TransFat 1.00g, UnsaturatedFat 5.00g

GRILLED BAKED POTATOES



Grilled Baked Potatoes image

I was tired of eating baked potatoes the old fashioned way with gobs of butter, so I created this simple recipe to put a little twist on them. My family and friends love them and I hope you do too.

Provided by TODD SCHULTZ

Categories     Side Dish     Potato Side Dish Recipes

Time 30m

Yield 6

Number Of Ingredients 6

4 large baking potatoes, quartered
2 tablespoons olive oil
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons dried rosemary
salt to taste

Steps:

  • Place the potatoes into a large pot with water to cover. Bring to a boil and cook over medium-high heat for about 10 minutes, or until tender.
  • Preheat the grill to medium-high heat. Drain potatoes and toss with olive oil, black pepper, rosemary and salt to taste.
  • Place the potatoes skin-side down over indirect heat on the grill and reserve liquid. Grill for about 15 minutes. Remove potatoes to a serving plate and sprinkle with the reserved olive oil mixture.

Nutrition Facts : Calories 194.5 calories, Carbohydrate 35.8 g, Fat 4.7 g, Fiber 2.8 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 8.8 mg, Sugar 2.9 g

GRILLED POTATO CHIPS WITH GARLIC AIOLI



Grilled Potato Chips With Garlic Aioli image

This is a simple recipe for grilling up fantastic potato chips. Make sure the potatoes are sliced very thin or you'll just end up with grilled potatoes.

Provided by Derrick Riches

Categories     Appetizer

Time 17m

Yield 6

Number Of Ingredients 8

1/2 pound/225 grams large potatoes
2 tablespoons/30 milliliters olive oil
1 teaspoon/5 milliliters kosher salt
For the Aioli:
1/2 cup/120 milliliters mayonnaise
1 tablespoon/15 milliliters lemon juice
2 cloves garlic (minced)
Pinch of salt

Steps:

  • Gather the ingredients.
  • Preheat grill for medium-high heat.
  • Use either a mandolin slicer or sharp knife to cut potatoes lengthwise into very thin slices.
  • Place in a large bowl and coat with olive oil and salt.
  • Place a grill pan on grill and allow to heat.
  • Place potatoes on pan forming a single layer.
  • Allow them to cook for about 5 minutes per side or until browned.
  • Repeat process with additional potato slices.
  • Gather the ingredients.
  • Combine mayonnaise, lemon juice, minced garlic and a pinch of salt. Taste to make sure the flavor is to your liking. Make any adjustments necessary.
  • You can prepare aioli ahead of time and store covered in the refrigerator. Serve with grilled potato chips. The mixture will stay good for up to 3 days after preparation if stored in the refrigerator.
  • Enjoy!

Nutrition Facts : Calories 227 kcal, Carbohydrate 14 g, Cholesterol 8 mg, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, Sodium 561 mg, Fat 18 g, ServingSize 4 to 6 servings, UnsaturatedFat 15 g

GRILLED CHEESY LOADED POTATOES



Grilled Cheesy Loaded Potatoes image

This recipe is sponsored by Cabot Creamery Co-operative. This dish satisfies your craving for a fully loaded baked potato yet doesn't require turning on the oven. It's got all your favorite fixings -- cheese, bacon and sour cream -- but is cooked entirely on the grill!

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 6

8 slices bacon, cut into 1-inch pieces
3 russet potatoes, thinly sliced
Kosher salt and freshly ground black pepper
8 ounces Cheddar, grated
2 tablespoons sour cream
3 scallions, sliced

Steps:

  • Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
  • Heat a 10-inch cast-iron skillet on direct heat and add the bacon; cook, stirring often, until crispy, about 5 minutes. Remove the bacon with a slotted spoon to a paper-towel lined plate; set aside.
  • Add the potatoes and sprinkle with salt and pepper. Stir to coat with the bacon fat, then move to indirect heat and cover the grill. Cook, uncovering the grill and stirring every 5 minutes, until the potatoes are tender, about 20 minutes.
  • Sprinkle with the Cheddar and move back to direct heat. Cook, uncovered, until the potato bottoms are golden and the cheese is melted, about 10 minutes, depending on the heat of your grill. Let cool for 10 minutes, then dot with the sour cream and sprinkle with the scallions and reserved bacon.

BAKED POTATOES ON THE GRILL



Baked Potatoes on the Grill image

Turns out the best way to make a baked potato might be to not bake it at all. Grilling it yields the same fluffy interior with the bonus of an underlying hint of smoky flavor. Since the potatoes are cooked over direct heat, it's important to use heavy-duty aluminum foil. (In a pinch, you can use two layers of regular foil.)

Provided by Food Network Kitchen

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 6

4 medium russet potatoes
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Salted butter, for serving
Sour cream, for serving
Chopped chives, for serving

Steps:

  • Preheat a grill to medium heat. Use a paring knife to poke each potato 4 to 6 times. Rub the potatoes with the olive oil, then generously season with salt and pepper.
  • Wrap each potato in a 12-by-12-inch piece of heavy-duty aluminum foil, then place on the grill. (If using a charcoal grill, place over the area with coals.) Grill with the lid closed until a paring knife slides easily into each potato, 50 to 60 minutes.
  • Remove from the grill and let cool for 5 minutes before unwrapping. Serve with butter, sour cream and chives.

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