Foil-Wrapped Grilled Baked Potatoes: Crispy Skins, Fluffy Inside

Love baked potatoes but don’t want to heat your kitchen this summer? These grilled baked potatoes wrapped in foil are the perfect solution. They offer soft, fluffy interiors and seasoned skins, and the recipe includes an option for making the skins extra crispy if you prefer.

When we lived in Minnesota, using the oven year-round wasn’t a problem. In Arizona, though, the grill becomes the best way to make a perfect baked potato from late spring through early fall. Grilling keeps your house cool and gives the potatoes a delicious smoky edge.

Grilled Baked Potatoes in Foil FAQs

What type of potatoes work best for grilled baked potatoes?

Think of the grill as an outdoor oven: the same varieties you use inside will work on the grill. Russets are the classic choice for a fluffy interior, but Yukon Gold, red potatoes, and sweet potatoes are all great alternatives. Keep in mind that larger potatoes need more cook time, so adjust accordingly. The recipe uses Russets, but feel free to use your favorites.

My potatoes were still crunchy inside. What did I do wrong?

If your potatoes are still firm in the center, a few adjustments usually fix it:

• Cooking time: Add another 5–10 minutes on the grill. A fully baked potato should reach about 210°F (99°C) internally.
• Grill temperature: Increase the heat slightly or move the potatoes closer to the coals on a charcoal grill so they receive more direct heat.
• Try smaller potatoes: Smaller, whole potatoes will cook faster. If you’re short on time, choose baby potatoes or cut larger ones into pieces before wrapping.

How do I serve grilled baked potatoes?

These potatoes are a classic side for grilled meats—steaks, pork chops, or chicken—or pair them with a fresh salad or grilled vegetables. Favorite toppings include butter, sea salt and pepper, sour cream, chopped green onions, bacon bits, and fresh herbs such as parsley or dill.

How do I make the potato skins crispy?

To get a crispier skin, remove the potatoes from the foil when they’re about 90% done. Place them directly on the grill over medium-high heat after brushing the skins with olive oil or melted butter. Grill briefly until the skins crisp up—watch carefully and lower the heat if they start to burn. This yields a fluffy interior with a nicely crisp exterior.

Should I use heavy-duty aluminum foil?

For campfire cooking, heavy-duty foil is recommended, but for a home grill, standard kitchen foil works well and is more economical. Double-wrapping is an option if you want extra protection, but it’s not necessary for most grills.

How will I know when the potatoes are done?

Use an instant-read thermometer inserted through the foil into the center: a fully cooked baked potato registers around 210°F. Without a thermometer, use the squeeze test with an oven mitt—when the potato yields and feels soft, it’s done.

Can I speed up the cooking process at all?

Yes. A few tricks to reduce grill time:

• Keep the grill lid closed to retain heat, just like an oven.
• Partially cook the potatoes in your kitchen oven for a few minutes to give them a head start, then finish on the grill.
• Use smaller potatoes, or cut larger ones and wrap smaller pieces in foil to shorten cooking time.

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