Grilled Twice Baked Potatoes

Name: Grilled Twice Baked Potatoes
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Ingredients: 4 large russet potatoes; 2 tablespoons olive oil; ½ teaspoon salt; ½ teaspoon onion powder; 4 cups of potato flesh; ½ teaspoon salt; ½ teaspoon onion powder; ¼ teaspoon ground pepper; ½ cup chicken broth; ¼ cup half stick salted butter, melted; 1 cup sour cream; ½ cup bacon pieces, (more for toppings ); 1 1/2 cup cup shredded colby jack cheese, (divided); potato skins

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These Grilled Twice Baked Potatoes are a great side dish to any meal. Creamy, cheesy, topped with bacon and full of flavor!

A TWIST ON TWICE BAKED POTATOES

Why bake twice baked potatoes when you can grill them! No need to heat up your house! They really are a show stopping side dish! This is delicious and filling recipe that your whole family can enjoy. They are also great for cookouts, potlucks and more! If you are looking for a new recipe to grill this summer you have to give my Grilled Twice Baked Potato recipe a try!

Overhead of finished Grilled Twice Baked on round wooden board.

FREQUENTLY ASKED QUESTIONS:

What are the best potatoes to use?

Russet potatoes are the best. They are a great baking potato that is nice and starchy and hold up really well on the grill.

What is indirect heat?

A lot of gas grills have three burners (in general) so often you can heat two burners on the right and then cook on the left where the burner is off. If it’s a charcoal grill, you would put the charcoal to one side of the grill or on two sides and leave the middle open with no charcoal. You are going to grill in the area that does not have heat directly underneath it.

How long do these need to cook?

We will be cooking these twice, the first time will be for 1 hour 15 minutes to cook the potatoes. Then you will go about making the potato filling and then will cook for an additional 20 minutes after they’ve been filled. So 1 hour 35 minutes total cooking time.

Can I use real bacon?

If you are not a fan of bacon bits, you can use about 8 slices of bacon and cook it up and crumble it for this recipe. I like to purchase the bacon crumbles as they are real bacon pieces and are a great size for this recipe.

Why do I need to pierce my potatoes?

This helps release the steam inside the potatoes as they cook so that they cook evenly and also so they don’t burst open.

How much skin should I leave in the potato when scooping out the inside?

You do not want to take all the potato out, we will need a layer of potato flesh still left on the inside to hold the potato together. Make sure you have about 1/4 inch left.

Why don’t you wrap the potatoes when grilling?

There is no need to wrap your potatoes in foil for this recipe. This helps the skin become crispy and the insides to become more tender and gives it that nice grilled flavor.

How do you store leftovers?

These can be stored in the refrigerator in an airtight container where they will keep for up to 3 days. To reheat, place your potatoes on a baking pan and heat at 415 degrees F for about 15 minutes.

Pinterest image of one of the Grilled Twice Baked Potatoes on white plate with toppings.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

russet potatoes
olive oil
salt and pepper
onion powder
chicken broth
salted butter
sour cream
bacon pieces
shredded colby jack cheese

Ingredients needed: russet potatoes, olive oil, salt, onion powder, potato flesh, pepper, chicken broth, salted butter, sour cream, bacon bits, cheese and potato skins.

HOW TO MAKE GRILLED TWICE BAKED POTATOES:

Set your grill for indirect heating. Heat to 400 degrees F. Once you have reached 400 degrees F, close the lid and wait 15 minutes so the temperature is even throughout the whole grill. Wash the potatoes. Pat dry with a paper towel and place them on a plate. With a fork, poke each potato 3 to 4 times. Coat them with olive oil then sprinkle salt and onion powder to coat each potato.

Potatoes poked and rubbed with oil and seasonings.

Place the potatoes on the grill.

Close the grill and cook for 75 minutes or until the internal temperature reaches 205 degrees F. Depending on the size of the potatoes your time may vary this is why I rely on internal temperature. Also, when they are cooked, the skin will feel crispy and when pushing on it slightly it feels tender. Take them off the grill and let them cool off.

Once the potatoes are cool enough to touch, slice them, length-wise. Once you have cut them, with a spoon, scoop the flesh out into a mixing bowl. Add in the salt, onion powder, pepper, chicken broth and the melted butter.

Scooped out potatoes with seasonings, chicken broth and butter.

Mix with a hand mixer until combined. The texture won’t be smooth yet.

Blended up potatoes with seasonings, chicken broth and butter.

Add the sour cream, bacon pieces and 1 cup of shredded cheese

Sour cream, bacon bits and cheese added to potato mixture in bowl.

Mix with the hand mixer until all ingredients are combined.

Blended up potato mixer with filling in bowl.

With a spoon, scoop some of the potato mixture back into the potato skins.

Spoon stuffing potato mixture back into skins of potatoes.

Top each potato with some additional shredded cheese and bacon pieces.

Place your stuffed potatoes on a half cookie sheet (or a disposable aluminum pan) and place on the grill. Cook for 20 minutes or until the cheese is nice and melted.