These grilled baked potatoes are such an incredible side dish for all your summer grilling adventures! They have a perfectly moist, soft and fluffy interior but are incredibly crispy and salty on the outside.
Cut 4 sheets of aluminum foil. Place each potato on a piece of foil and brush with oil and top with sea salt (optional). Wrap and repeat.
Using tongs, place potatoes on the shelf of the grill or away from direct heat evenly spaced so they are not touching. Close the lid and grill 30 minutes. Rotate with tongs and grill an additional 30 minutes.
Using tongs, remove aluminum foil and place potatoes over direct heat for 1 minute per side. Rotate and repeat. Use a thermometer to ensure they are done. Internal temperature should reach around 210°F. Remove from heat.
Video
Notes
Be liberal with the salt and pepper, it helps create the most unbelievable crispy crust on your grilled baked potatoes.
To allow steam to escape, prick your potatoes with a fork before seasoning and wrapping with foil. I don't always do this, and it's not totally necessary, but some people really believe in it!
To be sure your potatoes will cook evenly, use russets that are as uniform in size as possible.