Crispy on the outside with fluffy insides, Grilled Baked Potatoes are an excellent side dish for most grilled meals. Learn how to grill a whole potato without aluminum foil easily.
Salt and pepper
Featured Comment from Dale:
"5 stars—my new way of baking pots on a gas grill. I put a grill mat between the potatoes and the flame, and they came out perfect."
A great grilled side for the summer that's cheap, easy, and delicious. Grilled baked potatoes have the most wonderful crispy skin you will love as much as the fluffy interior.
It's so simple: Wash the potato, stick it with a fork a few times, brush it with oil, and season it. Then microwave for 2-3 minutes and grill over direct heat until done. The grill time and temperature fit nicely with grilled chicken and pork recipes.
There are only a few secrets to getting that whole baked potato grilled to perfection, and it does not involve aluminum foil.
👨🍳How to Grill Whole Baked Potatoes Without Foil
- Use a grill with a surface in the range of 450°-500°—this is the temperature range for most chicken and pork recipes.
- Clean and brush medium-sized russet potatoes.
- Oil, season, and pierce the skin with a fork a few times.
- Microwave on high for about 2 to 2 ½ minutes per potato, flipping over halfway through.
- Grill over direct heat, flipping every 4-5 minutes until the outside is nicely brown and an internal temp 200°-210°—total grill time 12-14 minutes.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
✔️Tips to get it right every time
- Russets are picked when mature and tend to have more starch. They make great bakers, and the thick skin is great for this recipe.
- The potato needs to be partly cooked (heated) before grilling. You can not get the inside done otherwise.
- You need to use an instant-read thermometer to check the internal temperature. A fully baked potato is 200°-210° internal. Cook’s Illustrated recommends 205° to 212°. Potatoes are very forgiving, so a little over is better than under. 200° is usually ok, but 190° is not done.
- The grill time and temperature fit nicely with grilled chicken and pork recipes. To use it with steaks, you must set up a cooler zone for the potatoes.
- Please do not overcook it in the microwave, or it will fade. But microwaves vary some, and potato size varies. A little under is better than over, and make it up on the grill.
Serve with butter, salt, and pepper. I like adding sour cream and a good sprinkle of shredded cheddar cheese.
You can kick it up to the loaded potato range with bacon bits and sliced green onions. Or add other potato toppings like chives.
Serve as a grilled side to steak recipes like Grilled Strip Steak or Grilled Filet Mignon. But also great with Grilled Pork Tenderloin, Grilled Pork Chops, Grilled Chicken Breasts on a Gas Grill, or Grilled Boneless Country Style Ribs.
Storage of leftovers
Store airtight in the refrigerator for 4 days. Reheat in the microwave, but it will reheat quicker and easier if cut in half.
No, but it will be very hard to get a fully-cooked baking potato on the grill without it. So partially cooking by parboiling or a short time in the microwave will significantly decrease the cooking time.
The foil will not affect the total cooking time significantly but will trap the moisture from the cooking and "steam" the potatoes. For great crispy skin and better flavor, direct grilling is preferred.
For more discussion, see the Idaho Potato Commission.
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Step-by-Step Photo Instructions
Preheat the grill to a surface temperature of 450°-500°—medium-high heat on most grills.
Clean and brush well under running water. You want to eat the skin, so get it clean.
Pierce the skin with a fork a few times on each side.
Give them a nice brush of olive oil. Sprinkle with coarse salt and pepper. I use my 7:2:2 seasoning that also adds some garlic. Microwave on high for 2 to 2 ½ minutes per potato, flipping halfway through. This can vary some with the strength of your microwave and the size of the potatoes. DO NOT overcook in the microwave.
Transfer the potatoes to the grill over direct heat. Flip every 4-5 minutes. Grill until the outside is nicely brown and has an internal temp of 200° to 210°. The total grill time is 12-14 minutes.
Grilled Baked Potatoes without Foil
- 2 potatoes - medium russet
- olive oil - for brushing
- salt and pepper to taste
- Preheat the grill to a surface temperature of 450°-500°—medium-high heat on most grills.
- Clean and brush well under running water. You want to eat the skin, so get it clean.
- Pierce the skin with a fork a few times on each side.
- Give them a nice brush of olive oil. Sprinkle with coarse salt and pepper. I use my 7:2:2 seasoning that also adds some garlic. Microwave on high for 2 to 2 ½ minutes per potato, flipping halfway through. This can vary some with the strength of your microwave and the size of the potatoes. DO NOT overcook in the microwave.
- Transfer the potatoes to the grill over direct heat. Flip every 4-5 minutes. Grill until the outside is nicely brown and an internal temp of 200° to 210°—total grill time 12-14 minutes.
Your Own Private Notes
- Cook the number of potatoes you need.
- Do not do this with huge potatoes.
- Precook in the microwave for a few minutes. A little short is better than too long in the microwave.
- Oil before microwaving— it seems to help the potatoes not to shrivel up as microwave potatoes do.
- A done potato should be 200°+. A little too high is better than not enough. Do not stop under 190°.
- Huge variables due to the size of the potatoes, the microwave, and the grill.
- Times are provided as general guidelines only. GO BY INTERNAL TEMPERATURE ONLY.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
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Editor's Note: Originally Published May 9, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation.