How To Make a Baked Potato on the Grill: A Foolproof Method for Fluffy, Smoky Spuds

In the winter, a baked potato (with the works!) is something my family enjoys on a regular basis. We oil and season the potatoes and roast them directly on the oven rack, then load up the steaming spuds with all the accoutrements our hearts desire. 

When summer approaches and we turn our attention to the grill, our baked potato habit typically comes to a halt. But this year, it’s only just ramping up. In the same amount of time it takes to bake a potato in the oven, you can “bake” a potato on the grill — and let me tell you, they’re transcendent. The grill gives you savory, smoky, irresistibly fluffy potatoes that need little more than butter and salt to be the best thing on your plate (and the first thing that disappears from it). Here’s how to do it.

Similar to baking, Russet or Idaho potatoes are best for grilling. Thanks to their high starch content, their insides become light and fluffy when cooked, and their absorbent nature allows them to easily pick up all the flavors of smoke and char.

(No Russets or Idahos on hand? These grilled smashed potatoes are perfect for smaller varieties. If you’re more of a sweet potato person, we’ve got you covered, too.)

While the grill heats up, rub the potatoes with olive oil and season generously with salt. (I use about 1 tablespoon oil for 4 Russet potatoes). Then, wrap the potatoes individually in aluminum foil and pierce them with a fork, which allows all the smoky flavors to penetrate the spuds.

Your ultimate goal is tender potatoes with crispy skins and fluffy insides. To test for doneness, you can check the potatoes’ internal temperature with a meat thermometer (it should register at least 205°F), or you can pierce the flesh with a paring knife. If the knife slides in easily, the potatoes are done. Using tongs, remove the potatoes, transfer them to a plate, and allow them to cool a few minutes before unwrapping. 

I usually love a loaded baked potato, but I find after grilling I’m happy with just butter, salt, and maybe some chives. The smoky flavor really comes through, so I don’t even miss the bacon. Cold leftovers are divine broken up into chunks and tossed onto a salad.

If you can’t resist loading it up, here are 20 ways to turn a baked potato into dinner.