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About this Recipe: The grilled baked potatoes were fluffy and flavorful and wrapped in the crispiest skin. A great potato to add to your picnic or dinner menu.
To reduce cooking time: Place in microwave safe dish; cook in microwave on high power for 5 minutes prior to grilling.
Set up a grill for 2-zone cooking and shoot for 325°F in the indirect zone. Put them on the indirect heat side of the grill and let them bake, cut side up, lid down, for about 30 minutes if you precooked potatoes in the microwave and 90 minutes if you didn’t. The temperature in the centers should be about 190°F. The edges, which are thinner, will be a little higher.
Brush them all over with the melted butter. Move them to the direct heat side of grill cut side down, and let the cut side brown in the direct radiant heat, lid down, for about one to two minutes until they start to get golden, but don’t continue brushing them if you want crispy skins. Then roll them over and brown the skin sides.
Remove them from the heat and they should be in that 200°F range. If you like a little al dente crunch, pull them right at 200°F.