Grill Baked Potatoes (Naturally Vegan)

These baked potatoes are cooked on the grill, making them a quick and easy side dish for any grilling occasion!

They have a crispy exterior, a salt crust, and a fluffy interior, and they’re vegan and Whole30 compliant. Serve with grilled meats and a plethora of toppings.

Why Will You Enjoy This Recipe?

Did you know that you can grill baked potatoes?

And that the insides are fluffy and the outsides are crisp?

No more racing back and forth between the kitchen and the barbecue to manage side dishes; instead, make steakhouse-worthy baked potatoes on the grill. Did I mention they come with a salt crust?

Because a salt-crusted baked potato is like everything.

What Gives These Potatoes Their Flavor?

• Their insides are fluffy, and their skins are crisp and salty for extra texture and flavor.
• This article includes step-by-step photographs and instructions to make them.
• You can cook them right on the grill with whatever else you’re grilling, allowing you to enjoy the patio and your company to the fullest!
• The insides of these baked potatoes are precooked in the microwave before going on the grill to make them fluffier and cook faster.

How to Make Them

First, choose your potatoes. To ensure consistent cooking, choose Russet potatoes of identical size.

Preheat your grill for 15 minutes on high, with the lid closed, until the temperature reaches around 350 degrees F.

Prepare your potatoes next. Wash the potatoes and pierce them all over with fork tines. Allow to air dry before using avocado or any neutral oil.

Pour about 3 tablespoons of oil into a wide, shallow basin and turn the potatoes one at a time to coat them. Before moving on to the following step, lift out and allow excess oil to drop off.

Graphic with directions for grilling baked potatoes
In another broad, shallow bowl, spread a coating of Kosher or sea salt. Place the oil-rubbed potato in a salt dish and turn to completely coat it in salt.

Wrap each potato in two pieces of foil, ensuring that there are no exposed areas. Close the cover and place it straight on the grill. Cook for 30-40 minutes, or until a spear inserted in the center of the potato comes out clean.

Remove the foil from the grill and set it aside. Clean and recycle everything.

Cut a slit down the top of the potato with a knife, then press the ends of the potato in towards the center to open it, covering your hands with a towel or potholder to avoid burning. If desired, fluff the flesh with a fork. Serve with a plethora of garnishes!

Preparing the Grill

The importance of properly preheating your grill for this and any grilling dish cannot be overstated.

Before you place the potatoes on the grill, make sure it’s nice and hot, around 350°F (176°C). To get your grill to the appropriate temperature, preheat it for 15 minutes with the lid closed.

Chef’s Advice

• Make sure your grill is ready to use. For more information, see the section above.
  It’s optional to salt the potato, but it makes for a nice crisp and tasty crust. It comes highly recommended by me.
• To avoid potato explosions, prick your potato all over with a fork before microwaving.
• Expect the cooking time to be longer if you need to open the lid to cook other dishes on the grill, such as 40 minutes or more. If at all possible, keep the lid closed when cooking other items. This transforms the grill into an oven for the potatoes.
• To avoid flare-ups or bare patches, wrap your potato in two layers of foil.
• To ensure consistent cooking, purchase potatoes of identical size.
• Microwave for 4-5 minutes, or until the potato is mushy when squeezed (Make sure you use a towel or potholder to protect your hand). You can prepare this ahead of time and finish it on the grill if preferred.
• To easily crust the exterior of your potatoes, roll them in salt in a broad, shallow bowl.

Ideas for Toppings

Grilled chicken, steamed broccoli, cheese sauce, chili For vegans, try vegan butter or ghee for Whole30. Vegan cheese shreds or my Vegan Queso for Whole30 or vegan.

On the grill, baked potatoes

These grilled baked potatoes are the perfect complement to any grilled protein. Their insides are fluffy, and their skins are crisp and tasty. Perfection!

Ingredients

• 3 tablespoons neutral oil like avocado oil
• sea salt for coating
• 4 medium Russet potatoes even in size
• aluminum foil for wrapping

Instructions For Cooking Baked Potatoes

1. Preheat the grill to 350°F (176°C) on high for 15 minutes with the lid covered. Prick potatoes all over with a fork after washing them. Place each potato in a medium bowl and coat completely with neutral oil.
2. Fill another medium bowl with enough salt to cover the bottom. Transfer greased potatoes to a basin with salt and toss to coat evenly. Repeat with the remaining potatoes. Cook for 4 minutes on high in the microwave after preparing the potatoes.
3. To avoid leaks or flare-ups, wrap microwaved potatoes in two layers of aluminum foil.
4. Close cover and place potatoes on grill grate. Keep the lid shut the entire time; if the cover must open for other reasons, the cooking time will be somewhat longer. Grill for 30-40 minutes, or until the potatoes are totally soft. To check for doneness, pierce with a skewer. The potato should easily pierce through the skewer with no resistance.
5. Slice the cooked potato lengthwise down the center and gently press in the ends to open it. Fluff the potato flesh with a fork and serve with preferred toppings. Grilled potatoes on a dish with butter pats and chives

Notes

On Preparation: Make sure your grill is completely hot before adding the potatoes.

For storage: Refrigerate for up to 5 days in an airtight container.

Nutrition Information

Calories: 261kcal, Carbohydrates: 38g, Protein: 5g, Fat: 11g, Saturated Fat: 1g, Sodium: 11mg, Potassium: 888mg, Fiber: 3g, Sugar: 1g, Vitamin C: 12mg, Calcium: 28mg, Iron: 2mg, Net Carbs: 35g