These Grilled Baked Potatoes are so easy and you don't even need to turn on your oven! Top with all your favorite toppings and serve with any of your cookout meals!
Prepare your grill for indirect heating (see notes below). Heat the grill to 350F degrees.
Clean the potatoes, then pat dry and place on a plate.
With a fork, poke each potato about 4 to 6 times (this will help release the steam that builds up inside the potatoes as they cook).
Coat each potato with olive oil, or any vegetable oil you are using. Sprinkle a thin layer of salt and garlic salt over the potatoes and gently rub it in.
Cut 4 pieces of heavy-duty aluminum foil (Make sure the pieces are big enough so you can wrap the potato individually) Wrap each potato individually in a piece of foil.
Place the wrapped potatoes on the heated grill. Close the lid and let it cook for 30 minutes.
Rotate the potatoes and cook for an additional 30 minutes or until the internal temperature reaches 205 to 207F degrees (a knife can easily be inserted without any resistance when done).
Once the potatoes have reached the internal temperature of 205-207 degrees F. Take them off the heat. Let them cool for a few minutes.
Serve and enjoy!
Notes
Nutritional value is for potatoes only.
I like to use Russet potatoes for this recipe.
Indirect heating: 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 over the area that does not have heat directly underneath.