These twice-baked potatoes take your average baked potatoes to the next level with the addition of bacon, cheese, sour cream, and chives. They're cooked entirely on the grill, making them perfect for long weekend cookouts and summer grilling.
Recipe at a Glance: Grilled Twice-Baked Potatoes
- DETAILS
- Total Time: 20 minutes
- Preparation method: Grill
- HIGHLIGHTS
- These grilled potatoes boast everything you love about loaded baked potatoes, including sour cream, bacon, cheese, and chives.
- Prepare the potatoes ahead of time and finish them on the grill just before serving.
- Easily scale the recipe to feed a crowd if you're making them for a cookout.
If potatoes were classified as a love language, they'd definitely be mine. From roasted potatoes to smothered cheesy foil packet potatoes, I haven't met a spud I didn't love. And while baked potatoes are pretty spectacular on their own, I've always felt like twice-baked potatoes are like the royal family of baked potatoes. The addition of all the best toppings right inside the potato makes it truly memorable, and being able to cook it entirely on the grill is just an added bonus.
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Ingredients and Substitutions
- Potatoes--You need a starchy, floury potato for the best results here. Russet potatoes will work best. Don't use yellow or red potatoes as they are too waxy and won't give you a light, fluffy potato filling.
- Cheddar--You can use your favorite type of melting cheese here. Cheddar is classic, but if you want to add some zip, try it with pepper Jack. For best results, use full fat cheese and avoid the pre-shredded stuff. It doesn't melt well.
- Oil--We use a little oil on the outside of the potatoes to help the skin crisp. Any type of neutral oil works, or you can swap in olive oil, if you prefer.
How to Make Grilled Twice-Baked Potatoes
1. Rub the potatoes with oil, wrap in foil, and poke a few times with a fork.
2. Grill at 400°F (200°C) until tender.
3. Scoop out the filling from the potatoes and mash. Mix in sour cream, milk, cheese, bacon, and chives and scoop into the empty potato shells.
4. Grill over indirect heat at 375°F (190°C) until the cheese is melted and the potatoes are hot throughout.
Make-Ahead and Storage Instructions
You can grill and stuff the potatoes up to 1 day before serving, then finish them on the grill just before serving. Store them in the fridge, covered, until you're ready to grill. They may need an extra 10 to 15 minutes to heat through.
Store leftover potatoes in a sealed container in the fridge for up to 4 days. Reheat in a 300°F (150°C) oven or over low heat on the grill.
Serving Suggestions
These hearty potatoes are the perfect side dish for any protein you're cooking on the grill, but are truly spectacular alongside a grilled bacon-wrapped steak. Round out the meal with grilled panzanella or grilled Brussels sprouts.
Tips and Troubleshooting
- If you're using smaller potatoes, the initial cooking time may be shorter. Start checking them at 45 minutes.
- Don't overwork the filling or it may become gummy. Mash the potatoes just until mostly smooth, then use a gentle hand when mixing.
- This recipe is suitable for gluten-free diets.
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Recipe
Grilled Twice-Baked Potatoes
Equipment
Ingredients
- 2 large (1 ½-2 lbs | 680 - 900 g) baking potatoes
- 2 teaspoons neutral oil
- 2 slices bacon cooked and chopped (about ¼ cup)
- ⅓ cup grated cheddar cheese
- ¼ cup sour cream
- 3 tablespoons milk
- 1 tablespoon minced fresh chives plus more for serving
- Salt and freshly ground black pepper
Instructions
- Preheat the grill to 400°F (200°C), ideally with multiple burners on low.
- Drizzle the potatoes with oil and rub all over to coat. Wrap each potato in foil and poke several times with a fork.
- Grill the potatoes until tender when poked with a skewer, rotating occasionally, about 1 ¼ hours.
- Remove from the heat and let cool for 5 to 10 minutes. Set the grill to indirect heat at 375°F (190°C).
- When the potatoes are just cool enough to handle, slice in half lengthwise and scoop out the filling, taking care not to tear the skin. You can leave a small border of potato around the outside to protect the skin.
- Mash the potato filling until mostly smooth, then stir in the bacon, cheese, sour cream, milk, and chives. Taste and season with salt and pepper.
- Gently scoop the filling back into the empty potato halves, mounding it slightly on top. Place the potato halves into a foil pan.
- Cook over indirect heat until the potatoes are hot throughout and the cheese is melted, about 30 minutes. Serve hot, garnished with extra chives, if desired.
Notes
- Size matters--If you're using smaller potatoes, the initial cooking time may be shorter. Start checking them at 45 minutes.
- Be gentle--Don't overwork the filling or it may become gummy. Mash the potatoes just until mostly smooth, then use a gentle hand when mixing.
- Dietary--This recipe is suitable for gluten-free diets.
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