Baked Potatoes on The Grill
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 6 potatoes
- 2 tablespoons neutral oil
- ½ teaspoon sea salt
Method
- Preheat the grill to 390°F (200°C) for 15 minutes.
- Scrub and wash the potatoes, and pat them dry with paper towels.
- Pierce the potatoes with a fork a couple of times on each side to allow heat to escape.
- Brush the potatoes with any neutral oil that has a high smoke point (such as avocado or grapeseed oil), and season with sea salt.
- Wrap each potato individually in 2 layers of foil.
- Place the wrapped in foil potatoes directly on the grill, and cover with the lid. Cook for 45-55 minutes turning halfway through, or until you can easily pierce the center of a potato with a knife or a fork. If you have a kitchen thermometer, the internal temperature should be around 205°F (95°C).
- Using kitchen tongs, remove the hot potatoes from the grill and allow them to cool down a little so that you can handle them with your hands.
- Unwrap foil, and cut the potatoes open immediately with a knife as otherwise they'll steam inside and become heavy.
- Add a piece of butter, and lightly fluff with a fork then serve with your favorite toppings!