Turns out the best way to make a baked potato might be to not bake it at all. Grilling it yields the same fluffy interior with the bonus of an underlying hint of smoky flavor. Since the potatoes are cooked over direct heat, it’s important to use heavy-duty aluminum foil. (In a pinch, you can use two layers of regular foil.)
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 5 min |
| Yield: | 4 servings |
Ingredients
- 4 medium russet potatoes
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- Salted butter, for serving
- Sour cream, for serving
- Chopped chives, for serving
Instructions
- Preheat a grill to medium heat. Use a paring knife to poke each potato 4 to 6 times. Rub the potatoes with the olive oil, then generously season with salt and pepper.
- Wrap each potato in a 12-by-12-inch piece of heavy-duty aluminum foil, then place on the grill. (If using a charcoal grill, place over the area with coals.) Grill with the lid closed until a paring knife slides easily into each potato, 50 to 60 minutes.
- Remove from the grill and let cool for 5 minutes before unwrapping. Serve with butter, sour cream and chives.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 259 |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 5 g |
| Cholesterol | 9 mg |
| Sodium | 530 mg |