Description
Crispy “grilled baked potatoes” promise a delightful culinary adventure that blends rustic charm with simple elegance. Potato lovers will savor the perfect balance of golden-brown exterior and fluffy interior, making this dish a true comfort classic.
Ingredients
Scale
Main Ingredients:
- 4 medium russet potatoes
- 1 cup shredded cheddar cheese
- ½ cup sour cream
Toppings and Seasonings:
- 2 tablespoons olive oil
- ¼ cup chopped cooked bacon
- 2 green onions, thinly sliced
- Salt and pepper, to taste
Optional Ingredients:
- 2 tablespoons butter
Instructions
- Thoroughly cleanse potatoes under cool running water, using a stiff brush to remove any dirt or debris.
- Create small punctures across the potato surface using a fork to allow steam to escape during grilling.
- Massage each potato with olive oil, ensuring complete coverage, then generously season with salt and freshly ground black pepper.
- Encase each potato securely in aluminum foil, creating a tight seal to lock in moisture and promote even cooking.
- Position the foil-wrapped potatoes on the preheated grill’s indirect heat zone, maintaining a medium-high temperature.
- Rotate potatoes every 15 minutes to guarantee uniform heat distribution and prevent potential burning.
- Check potato tenderness after approximately 45-50 minutes by inserting a sharp knife – it should glide through smoothly with minimal resistance.
- Remove potatoes from grill using heat-resistant tongs, allowing them to rest for 2-3 minutes to cool slightly.
- Carefully unwrap the foil, then slice each potato lengthwise using a sharp knife.
- Gently fluff the interior with a fork, creating a light and fluffy texture.
- Add a pat of creamy butter to enhance richness and flavor.
- Garnish with a generous sprinkle of shredded cheddar cheese, crispy bacon bits, dollops of tangy sour cream, and finely chopped green onions.
- Serve immediately while potatoes are piping hot and toppings are melting deliciously.
Notes
- Choose medium-sized potatoes with similar shapes for even cooking and consistent texture.
- Wrap potatoes tightly in aluminum foil to lock in moisture and prevent burning during grilling.
- Pierce potatoes multiple times with a fork to allow steam to escape and prevent potential potato explosions.
- Experiment with seasoning blends like garlic powder, paprika, or herbs for added flavor profiles beyond basic salt and pepper.
- Check potato doneness by inserting a knife or skewer through the thickest part – it should slide in smoothly without resistance.
- For vegetarian options, replace bacon with crispy roasted mushrooms or tempeh bits as a protein-rich topping.
- Let potatoes rest for 5 minutes after grilling to allow internal temperature to stabilize and prevent burning your mouth.
- Use extra-virgin olive oil for a richer taste, ensuring even coating and helping salt and pepper adhere to potato skin.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner, Snacks
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg