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Grilled Baked Potatoes

Grilled Baked Potatoes

  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
TODD SCHULTZ

TODD SCHULTZ

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 35.8g
  • 12%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Preheat the grill to medium-high heat. Drain potatoes and toss with olive oil, black pepper, rosemary and salt to taste.
  3. 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.
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Reviews

SQUEAKER04
153

SQUEAKER04

7/13/2008

We really loved this recipe. I fixed it just as it says,. except I put my potatoes in the microwave for 2 minutes then turned them over for another 2 minutes, cut them in half and brushed the tops with olive oil mixture. They were on the grill for about 10 minutes. Skins were so cruncy and potatoes were so tasty. Will be sure and fix them again.

Skoo
119

Skoo

8/19/2010

GREAT!!! This is the best with your grilled meats in the summer. I tried it as written, then made my tweaks. New potatoes (red or white) are the best. Added crushed fresh garlic instead of powder, and grilled both the skin and the "flesh" until nicely browned and crunchy on the outside. In my opinion, there's no need to drizzle the remaining oil afterwards, it tastes great as is. Make sure to add a little salt on top while they're still warm. Made this for a family barbeque, and got rave reviews. Easy to make-ahead- just pre-cook the potatoes and store in fridge with oil mixture until ready to use, then grill. UPDATE 8/19/10 I tried this basic method with sweet potatoes, cut in thick slices. YUM! Fresh Garlic and Rosemary are the best!

LIZCANCOOK
45

LIZCANCOOK

10/18/2004

I've tried this wonderful recipe with reds, yukons and Idahos, and we really prefer the first two. The consistency of those potatoes held up great to the spices and grilling. Super-flavorful, crispy outsides and soft insides. We love this recipe.

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