Leslie's Salty Grilled Potatoes

Leslie's Salty Grilled Potatoes

Leslie 0

"These fantastic grilled potatoes will have everyone eating the skin! But be careful, no other baked potato will do after this. So be prepared to make it again."

Ingredients 1 h 15 m {{adjustedServings}} servings 291 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 42.7g
  • 14%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 5377 mg
  • 215%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an outdoor grill for medium-low heat.
  2. Prepare four foil squares large enough to fold over one potato each. Spread butter onto foil in a large enough area that the potato will be completely covered when rolled up. Sprinkle salt, garlic, pepper, and Italian seasoning evenly over foil. Roll each potato in the foil; puncture the package (including the potato) with a fork or knife a few times.
  3. Grill for 1 hour, or until soft, turning the potatoes often. Serve with your favorite toppings.
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Reviews 74

  1. 99 Ratings


Nice twist on the average baked potato on the grill! I wimped out on the amount of seasonings, particularly the amount of salt, and for our tastes I'm glad I did. I only used as much of the seasonings as I felt comfortable with, probably half of what was called for. Along with the salt (I used Kosher), garlic powder and pepper I used a Tuscan seasoning blend that I just love, and the flavor came through noticeably but subtley. I pierced the potatoes before wrapping in foil but because of the butter did not pierce the foil - didn't want any of that good, seasoned butter to seep out! Unfortunately, the long cooking time on the grill turned the seasonings very dark, so much of it had to be scraped off. In the future I'll precook the potatoes in the microwave for a minute or two, then finish them on the grill.


I cut the potatoes up into wedges because I didnt want to wait an hour for them to cook. And I added some parmesan cheese. I love all the flavour in these. I will make these all the time.

Eileen in IL

These were yummy. The only thing I'd recommend is poking the potato before wrapping, and then poking the tin foil, we ended up with little bits of tin foil in the potato doing it all at once. Very yummy, tangy skins and perfectly cooked inside. We made it with a one hour drunken chicken recipe and everything came out at the same time. Perfecto!