Grilled Baked Potatoes Recipes

Steps:

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

Steps:

• Warm up the grill to medium heat.
• Wash and dry potatoes. Poke potatoes all over with a fork. Rub with olive oil and sprinkle with salt. Roll each potato up in aluminum foil and fold the ends in. Place potatoes on the grill and close the lid. Grill until fork-tender, rotating every 15 minutes or so, about 1 hour.

Steps:

• Heat greased grill to medium-high heat.
• Pierce potatoes with fork or small sharp knife; rub with oil.
• Microwave potatoes on microwaveable plate on HIGH 8 min. or until tender, turning after 4 min. Transfer from plate to grate of grill.
• Grill 12 to 15 min. or until potatoes are crisp and lightly browned, turning occasionally. Split potatoes. Serve topped with remaining ingredients.

Steps:

• Each potato is going to need 2 wraps of foil so if you are grilling 4 potatoes, you will need 8 pieces of foil.
• Scrub potatoes clean and poke holes all around potato. Brush olive oil over the potato. ( I just use my hands).
• Wrap potatoes in foil tightly.
• Place on the grill (if using a gas grill, place on top) 400 degrees. Leave them there for an hour, turing at the 30 minute point.
• Remove from grill and enjoy with whatever toppings you like.
• This is what I do, I put my potatoes in first, then corn (for grilled corn) and then my meat (chicken, steak, whatever you like). It all cooks in the grill and ready at the same time.
• Try it and see what you think -- .

Steps:

• Preheat a grill to medium heat. Use a paring knife to poke each potato 4 to 6 times. Rub the potatoes with the olive oil, then generously season with salt and pepper.
• Wrap each potato in a 12-by-12-inch piece of heavy-duty aluminum foil, then place on the grill. (If using a charcoal grill, place over the area with coals.) Grill with the lid closed until a paring knife slides easily into each potato, 50 to 60 minutes.
• Remove from the grill and let cool for 5 minutes before unwrapping. Serve with butter, sour cream and chives.

Steps:

• Preheat a grill to medium-high heat.
• In a microwave-safe casserole dish, add the potatoes in a single layer. Cover with a damp paper towel and microwave until tender, 12 to 15 minutes. Let cool for 5 minutes.
• In a small bowl, combine the garlic powder, salt, smoked paprika and black pepper.
• Drizzle the olive oil over the potatoes and toss to coat well. Add the spice mixture, rosemary and thyme and toss gently to coat.
• Add the potatoes to the grill cut-side down and cook until grill marks form, about 4 minutes. Flip and cook for 3 more minutes. Garnish with the parsley.

Steps:

• Heat greased grill to medium-high heat.
• Pierce potatoes with fork or small sharp knife; rub with oil. Place on microwaveable plate.
• Microwave on HIGH 8 min. or until tender, turning after 4 min. Transfer to grill.
• Grill 12 to 15 min. or until potatoes are crisp and lightly browned, turning occasionally. Cool 10 min.
• Cut potatoes lengthwise in half; scoop out centers into bowl, leaving 1/8-inch-thick shells. Place shells in disposable foil pan. Grill 10 min. or until shells are crisp. Meanwhile, mash potato centers until smooth; stir in remaining ingredients.
• Fill potato shells with mashed potato mixture. Grill 10 to 15 min. or until heated through.

Steps:

• FLAVORED OIL: In a small bowl, whisk together olive oil, liquid smoke and garlic. Set aside.
• SEASONING MIX: In a small dish mix kosher salt, garlic powder and black pepper. Set aside.
• Wash, scrub and dry potatoes well. With a sharp paring knife, cut out a nice wedge from the potato's middle. Remove the wedge and place 1 teaspoon of butter in the hollow. Sprinkle with seasoning mix. Replace the wedge pressing down gently.
• Place each potato on its own sheet of foil. Rub the potato with the olive oil mixture making sure to get some of the crushed garlic on the potato. Sprinkle with additional seasoning mix and roll up tightly in aluminum foil.
• OVEN: Place potatoes in a 350 degree oven for 60 minutes.
• GRILL: Place potatoes on the grill away from the coals, close the lid and grill for 40-60 minutes depending on the temperature of your grill.

Steps:

• Preheat a charcoal, gas or electric grill.
• Cut the freshly baked potatoes in half lengthwise. Brush the cut side of each with some of the olive oil. Season to taste with salt and pepper.
• Place the potatoes cut side down on the grill. Grill until they are heated and brown grill marks are on the surface, but don't blacken.
• Sprinkle with parsley and serve.

Steps:

• With a sharp knife, slice potatoes but not all the way through, leaving slices attached at the bottom. Place each potato on a sheet of heavy-duty foil (about 18 in. x 12 in.). Fan the potatoes slightly. Brush butter between slices., Combine the remaining ingredients; pour over potatoes. Fold foil around each potato and seal tightly. Grill, covered, over medium heat for 45-50 minutes or until tender.

Steps:

• Trim ends of potatoes. Slice potatoes into 1-in.-thick rounds. Brush with butter; sprinkle with salt and pepper. Place potatoes on grill rack, buttered side down. Grill, covered, over medium heat or broil 4 in. from heat until browned, 5-7 minutes. Brush with remaining butter; turn. Grill or broil until browned, 5-7 minutes longer., Top with sour cream, cheese, bacon and chives.