Baked Potato on the Grill
These Baked Potatoes made on the grill are brushed with butter than seasoned with salt, pepper, and garlic powder. Wrap them in tinfoil and grill them until they are light and fluffy inside!
Servings: 4
Calories: 288kcal
Ingredients
- 4 small russet potatoes
- 4 Tablespoons butter, melted
- 2 Tablespoons coarse salt
- 2 Tablespoons garlic powder
- ½ Tablespoon ground pepper
Instructions
- Preheat grill to 400-450 degrees Fahrenheit.
- Tear 8 sheets of foil squares, 12x12 inch, to fold around the potatoes. You will be double wrapping the potatoes.
- Combine salt, garlic powder and ground black pepper in small bowl.
- Take one clean, dry potato at a time and brush with butter. Sprinkle with a 1/4 of the seasonings. Spread over entire potato. Double wrap in foil. Repeat with remaining potatoes.
- Place on grill for 30 minutes. Turn every 10 minutes. Potatoes are done when they are easily pierced with a fork or paring knife.
Video
[adthrive-in-post-video-player video-id="qqfW6PaK" upload-date="2019-05-22T00:00:00.000Z" name="Baked Potatoes on the Grill" description="These Baked Potatoes are brushed with butter than seasoned with salt, pepper, and garlic powder. Wrap them in tinfoil and grill them until they are light and fluffy inside! You'll even eat the skins they are so delicious!"]
Notes
Fridge: Remove aluminum foil and store in an airtight container for up to 5 days.
Freezer: Once cooled, wrap each leftover potato in plastic wrap before storing in a freezer bag or airtight container. Thaw in the fridge overnight before reheating.
Cut open the potato and reheat in the microwave until hot throughout.
You can also dice the leftover potatoes and fry them in butter or reheat in the air fryer for a different way to enjoy the baked potatoes.
Nutrition
Calories: 288kcal | Carbohydrates: 42g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 3603mg | Potassium: 956mg | Fiber: 3g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 12.1mg | Calcium: 38mg | Iron: 2.2mg