Grilled Baked Potato Recipe with Sour Cream, Bacon, and Chives

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5 from 1 vote

Grilled Baked Potato Recipe with Sour Cream, Bacon, and Chives

A perfectly grilled baked potato with crispy skin and soft interior topped with your favorite fixings.

Prep Time15

Cook Time1

Course: Entree

Cuisine: American

Keyword: grilled baked potato, grilled baked potato recipe, grilled potato, how to grill potatoes, smoked baked potatoes

Servings: potatoes

Author: Mary Cressler | Vindulge

Cost: $10.00

Ingredients

4 whole russet potatoes (Brushed clean and with six fork holes poked in them)
4 teaspoons extra virgin olive oil
¼ cup chicken seasoning

For the Toppings

½ cup sour cream
¼ cup diced crispy bacon (about 4 strips)
2 tablespoons finely diced chives

For the Ultimate Loaded Potato (optional toppings)

1 cup warm pulled pork
1 cup brisket chili
1 cup beef chili

Instructions

Prep Grill: Preheat grill and prepare using two-zone grilling, targeting 400 degrees Fahrenheit.
Season Potatoes: Apply 1 teaspoon of olive oil to each potato. Season the potatoes with a dry rub that does NOT contain sugar. We use our chicken seasoning. Use roughly one tablespoon of seasoning per potato.
Grill Potatoes: Place the seasoned potato on the indirect side of the pre-heated grill and close the lid. Maintain a consistent temperature, so be sure the grill does not get any hotter than 400 degrees.
Flip/Rotate Potatoes: After 20 minutes of grilling, flip/rotate the potatoes, close the lid and continue grilling for another 20 minutes. After 40 minutes total, start to check the internal temperature in the thickest part of the potato with a good instant read thermometer like the Thermapen One. If the potato is not reading 205 degrees, rotate the potato again, close the lid, and continue cooking.
Check the potato temperature every 10 minutes until the internal temperature reads 205 degrees Fahrenheit. Remove from grill and then cut open and serve with your favorite toppings.

Notes

Nutrition Facts are approximations.

When buying russets be sure they are as close to the same size and weight as possible for even grilling. We used potatoes that were around 10 to 12-ounces (or 2/3rds of a pound) each.

It may seem odd to take the internal temperature of the potato. It’s not because of food safety issues, it’s because you are waiting for the inside of the potato to reach a thermal point where it is soft. And 205 is the magic number. If you pull it too soon, then the texture in side the potato may be hard in some places and soft in others.

Nutrition