Grilled Baked Potatoes Recipe

Russet potatoes: These are the best type of potatoes for baking due to their starchy texture, which becomes fluffy when cooked.

Olive oil: This oil helps to crisp up the potato skin and adds a rich flavor.

Salt: Enhances the natural flavors of the potatoes.

Freshly ground black pepper: Adds a touch of heat and complexity to the dish.

Garlic powder: Provides a subtle garlic flavor without the need for fresh garlic.

When preparing grilled baked potatoes, ensure that you poke several holes in each potato with a fork. This allows steam to escape during cooking, preventing the potatoes from bursting. Additionally, wrapping the potatoes in aluminum foil helps to retain moisture and ensures even cooking. For added flavor, consider adding a sprig of fresh rosemary or a few slices of onion inside the foil before sealing.

• russet potatoes - Substitute with sweet potatoes: Sweet potatoes offer a slightly sweeter flavor and a different nutritional profile, adding variety to the dish.

• russet potatoes - Substitute with red potatoes: Red potatoes have a creamier texture and hold their shape well, making them a good alternative for grilling and baking.

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

• olive oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and also has a high smoke point, making it a viable alternative.

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

• salt - Substitute with kosher salt: Kosher salt has larger grains and a milder flavor, which can be easier to control when seasoning.

• freshly ground black pepper - Substitute with white pepper: White pepper offers a slightly different heat and flavor profile, adding a unique twist to the dish.

• freshly ground black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicier kick, which can elevate the flavor for those who enjoy heat.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more robust and aromatic flavor compared to garlic powder.

• garlic powder - Substitute with onion powder: Onion powder offers a different but complementary flavor, adding depth to the dish.

• Allow the potatoes to cool completely before storing. This prevents condensation, which can make them soggy.

• Wrap each potato individually in plastic wrap or aluminum foil to maintain their moisture and flavor.

• Place the wrapped potatoes in an airtight container or a resealable plastic bag. This helps to keep them fresh and prevents them from absorbing any unwanted odors from the fridge.

• Store the potatoes in the refrigerator for up to 5 days. They can be reheated in the microwave, oven, or even on the grill.

• For longer storage, freeze the potatoes. Wrap them tightly in plastic wrap and then in aluminum foil to prevent freezer burn.

• Label the wrapped potatoes with the date before placing them in the freezer. This helps you keep track of their freshness.

• When ready to use, thaw the potatoes in the refrigerator overnight. Reheat them in the oven at 350°F (175°C) for about 20 minutes or until heated through.

• For a quick reheat, you can also microwave the potatoes on high for 2-3 minutes, but be sure to remove any aluminum foil first.

• If you prefer a crispy skin, unwrap the potatoes and place them directly on the oven rack or grill for a few minutes to re-crisp the skin.

• Enjoy your grilled baked potatoes as a side dish or top them with your favorite toppings like sour cream, cheese, bacon bits, or chives for a delicious meal.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover grilled baked potatoes on a baking sheet. Bake for 15-20 minutes until heated through. This method helps retain the crispy skin while warming the inside.

• Microwave Method: Place the potatoes on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on high for 2-3 minutes, turning halfway through. This is the quickest method but may result in a softer skin.

• Grill Method: Preheat your grill to medium heat. Wrap the potatoes in aluminum foil again and place them on the grill. Heat for about 10-15 minutes, turning occasionally. This method helps maintain the smoky flavor.

• Stovetop Method: Slice the potatoes into halves or quarters. Heat a skillet over medium heat with a bit of olive oil. Place the potato pieces cut-side down and cook for 5-7 minutes until heated through and crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the potatoes in the basket and cook for 10-12 minutes, shaking the basket halfway through. This method gives a nice crispy texture to the skin.

• Sous Vide Method: Set your sous vide machine to 165°F (74°C). Place the potatoes in a vacuum-sealed bag and immerse them in the water bath for about 30 minutes. This method ensures even heating without drying out the potatoes.

• Grill: Used to cook the potatoes, providing a smoky flavor and crispy skin.

• Fork: Used to poke holes in the potatoes, allowing steam to escape and ensuring even cooking.

• Aluminum foil: Wraps the potatoes to retain moisture and heat, ensuring they cook evenly.

• Tongs: Used to turn the potatoes on the grill, ensuring they cook evenly on all sides.

• Basting brush: Used to rub the olive oil onto the potatoes, ensuring they are evenly coated.

• Measuring spoons: Used to measure the salt, pepper, and garlic powder accurately.

• Knife: Optional, for slicing the potatoes open before serving if desired.

Pre-cook the potatoes: Microwave the potatoes for 5-7 minutes before grilling to reduce cooking time.

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

Slice before grilling: Cut the potatoes in half or quarters to decrease grilling time.

Prep in advance: Rub the potatoes with olive oil and seasonings the night before to save time on grilling day.

Check tenderness early: Start checking the potatoes for tenderness at 45 minutes to avoid overcooking.