Potato lovers, rejoice! Imagine sinking your teeth into a potato that’s not just baked, but *twice* baked, offering the ultimate fusion of fluffy mashed potato encased in a perfectly crisp skin. Now, imagine achieving this culinary delight without ever needing to turn on your oven. Welcome to the world of **Grilled Twice Baked Potatoes** – a sensational side dish that redefines summer cooking.
For decades, the classic twice baked potato has been a beloved staple, revered for its creamy, flavorful filling loaded with all your favorite fixings like tangy sour cream, fresh green onions, and irresistible bacon. Traditionally, these beauties are born in the oven, a process that can take up to 90 minutes. While wonderful during cooler months, running a hot oven for an extended period in the sweltering heat of summer is less than ideal, turning your kitchen into an unwelcome sauna.
This is precisely where the grill steps in as your summer culinary hero. By preparing your twice baked potatoes on the grill, you unlock a world of creamy, delicious goodness while keeping your indoor living space wonderfully cool. Not only do you avoid heating up your home, but grilling imparts a subtle smoky flavor that elevates this dish to an entirely new level. Get ready to enjoy every single bite of this incredible, oven-free comfort food!
Why Grilled Twice Baked Potatoes Are Your New Summer Obsession
My passion for potatoes runs deep, but transforming a simple baked potato into a twice-baked masterpiece is truly next-level. This recipe isn’t just about combining two textures; it’s about maximizing flavor and enjoying gourmet comfort without the usual hassle.
For years, my twice-baked potato filling was a humble affair: just potato, sour cream, and a splash of milk, perhaps a sprinkle of cheese on top. While good, my kids often picked off the cheesy crust, leaving much of the delicious potato behind. This updated recipe, however, is a game-changer. We’re talking a rich, savory blend of creamy potato, sharp cheddar cheese, crispy bacon bits, and zesty chopped green onion – all mixed in evenly so that every single forkful is bursting with incredible flavor. No more selective eating; every bite is a delight!
Beyond the enhanced flavor, the genius of making these twice baked potatoes on the grill lies in its seasonal practicality. Summer days are for sunshine and outdoor activities, not for sweating over a hot stove. Grilling offers a fantastic solution, allowing you to indulge in this hearty, satisfying side dish without compromising your home’s cool comfort. It’s a win-win situation for both your taste buds and your AC bill, offering a unique smoky twist that traditional oven baking simply can’t replicate. The grill not only provides the necessary heat but also imparts a depth of flavor that complements the rich filling beautifully, making it an essential addition to your summer BBQ menu.
Essential Ingredients for Perfect Grilled Twice Baked Potatoes
Creating extraordinary grilled twice baked potatoes starts with selecting the right ingredients. Each component plays a vital role in achieving that perfect balance of flavor and texture that makes this dish so irresistible. Here’s a closer look at what you’ll need to gather:
- **Potatoes:** Opt for starchy varieties like Russet or Idaho potatoes. Their high starch content makes them incredibly fluffy when baked, which is ideal for mashing into a creamy filling. Medium to large-sized potatoes work best for creating substantial potato “boats.” Look for firm potatoes without any green spots or sprouts for the best quality.
- **Bacon Bits:** These add a wonderful salty, smoky, and crunchy element that complements the creamy potato perfectly. You can use pre-cooked bacon bits for convenience or cook and crumble your own bacon for fresher, more intense flavor. If cooking your own, choose thick-cut bacon for the best texture.
- **Sour Cream:** A crucial ingredient for moisture, tang, and richness. It helps achieve that signature creamy consistency and brightens the overall flavor profile. Full-fat sour cream provides the best texture and taste, but light sour cream can be used as a healthier alternative, though it might yield a slightly less rich result.
- **Milk or Cream:** A splash of milk or heavy cream contributes to the filling’s smooth, luxurious texture, preventing it from becoming too dry. Whole milk or half-and-half will add more richness, while skim milk will lighten the mixture. Adjust the amount to reach your desired consistency, aiming for a luscious, easy-to-scoop filling.
- **Butter:** For undeniable richness and flavor. Unsalted butter allows you to control the overall saltiness of the dish, while salted butter can be used, just be mindful when adding extra salt. Melted butter mixes in smoothly and evenly.
- **Cheddar Cheese:** Shredded cheddar cheese melts beautifully into the filling, adding a savory, slightly sharp, and comforting cheesy note. Freshly grated cheddar always melts better and tastes superior to pre-shredded varieties. Feel free to experiment with other meltable cheeses like Monterey Jack, Colby, or a blend of cheeses for different flavor profiles.
- **Green Onions (Scallions):** Freshly chopped green onions provide a mild oniony bite and a vibrant pop of color, cutting through the richness of the other ingredients. They’re essential for that classic baked potato topping flavor and add a touch of freshness.
- **Salt and Pepper:** Simple seasonings are key to enhancing all the other flavors. Use kosher salt or sea salt for better taste. Season generously to taste, remembering that bacon and cheese also contribute to the overall saltiness. Freshly ground black pepper offers the best aroma and flavor.
Step-by-Step Guide: How to Make Twice Baked Potatoes on the Grill
The journey to perfect grilled twice baked potatoes begins with a perfectly baked potato. While the oven is a traditional choice, we’re focusing on methods that keep your kitchen cool and infuse a touch of outdoor flavor. Here’s how to get started:
The First Bake: Achieving Tender Potatoes
You have a few excellent options for getting your potatoes ready for the “twice-baked” transformation. Each method has its merits, but for ultimate summer enjoyment and that desired smoky essence, grilling the first bake is highly recommended.
- Oven Baked (Classic, but Warm): This remains the time-honored way to bake a potato. For cooler weather, it’s perfectly acceptable. Simply scrub potatoes clean, pierce them several times with a fork (to prevent bursting), rub with a little olive oil, and sprinkle with salt. Bake at 400°F (200°C) for 60-90 minutes, or until the interior is fork-tender. While effective, this method will inevitably heat your kitchen for a significant period.
- Microwave (Quick Fix): Ideal for those moments when time is of the essence or you haven’t planned ahead. To microwave, thoroughly clean your potatoes and poke several holes in their skin with a fork to allow steam to escape. Place them in a covered microwave-safe dish with a tablespoon or two of water, or simply on a microwave-safe plate. Microwave on high, typically starting with 5 minutes, then flipping and microwaving for additional 2-3 minute intervals until tender. The total time will vary depending on the potato size and your microwave’s wattage. While this method is fast, it can sometimes result in a slightly drier potato compared to oven or grill baking. However, for twice-baked potatoes, this isn’t a major drawback since you’ll be incorporating plenty of moisture-rich ingredients into the filling, compensating for any dryness.
- Grilled Baked Potato (Highly Recommended for Summer): This is my absolute favorite method for the first bake, especially when grilling the second bake. It ensures a consistently cool house and infuses the potatoes with a subtle, delightful smoky essence right from the start. To bake potatoes on the grill, scrub them clean, rub them lightly with olive oil, sprinkle generously with salt, and wrap each potato tightly in heavy-duty aluminum foil. Preheat your grill to a medium-high heat (around 400°F or 200°C) and place the foil-wrapped potatoes over indirect heat. Close the lid and grill for approximately 60-90 minutes, or until the potatoes are fork-tender when squeezed or pierced with a knife. The exact timing will depend on the size of your potatoes and the grill’s temperature consistency. For comprehensive instructions on grilling the perfect baked potato, refer to my detailed guide on baking potatoes on the grill.
Crafting the Creamy, Flavorful Filling
Once your potatoes are perfectly baked and tender, it’s time to create the irresistible filling. Exercise caution when handling; those freshly baked or grilled potatoes retain their heat exceptionally well! I recommend letting them cool for at least 20-30 minutes after removing them from their heat source or foil before you begin this step. This cooling period makes them much easier and safer to handle.
- Prepare the Potato Shells: Carefully slice each potato in half lengthwise. Using a sturdy spoon, gently scoop out the cooked potato flesh from the center of each half. Be mindful to leave a sturdy ¼-inch to ½-inch “wall” of potato attached to the skin. This ensures the potato skin and its remaining interior form a robust, edible structure, perfectly capable of holding all that luscious filling without collapsing. Try to keep the potato halves intact for the best presentation.
- Mix the Filling Ingredients: Transfer the scooped potato flesh into a medium mixing bowl. Now, add the remaining stars of the show: sour cream, finely chopped green onion, crispy bacon bits, shredded cheddar cheese, softened butter, and a touch of milk or cream.
- Season and Combine: Season the mixture with a generous pinch of salt and a dash of freshly ground black pepper to taste. Using a sturdy spoon, mix all the ingredients thoroughly until well combined. For a slightly chunky, rustic texture that offers more bite, hand-mixing with a spoon or fork is ideal. For a smoother, more uniform consistency resembling classic mashed potatoes, a hand mixer or potato masher will achieve excellent results. Ensure all ingredients are evenly incorporated for balanced flavor in every bite, tasting and adjusting seasonings as needed.
Filling and The Second Grill: Achieving Golden Perfection
With your delectable filling ready, it’s time for the grand finale – the second bake on the grill, which will heat everything through and create a beautiful, lightly crusted top. This step is where the magic of grilled twice baked potatoes truly comes alive, adding that signature smoky char and crispy texture.
- Fill the Potato Shells: Carefully spoon the prepared filling back into the empty potato shells. Divide the mixture evenly among all the potato halves, mounding it slightly higher than the original potato level to create an appealing, generous, and rustic look. Don’t be afraid to heap it up a bit!
- Preheat Your Grill to Indirect Heat: This is a crucial step for achieving oven-like baking results on your grill without burning the potatoes. Preheat your grill to a medium temperature, aiming for approximately 350°F (175°C). The key is to create an “indirect heat” zone. If you have a gas grill with multiple burners, turn on half of them to a medium-high setting and leave the other half off. Place the potatoes over the unlit burners. If you’re using a charcoal grill, arrange the hot coals to one side of the grill and place the potatoes on the opposite side. With the lid closed, your grill thermometer should ideally hold steady around 350°F. Every grill is unique, so you might need to adjust burner settings or coal arrangements to maintain this temperature consistently.
- Grill to Perfection: Gently place the filled potato halves directly onto the grill grates in the indirect heat zone. Close the grill lid and allow them to bake for 20-30 minutes. During this time, the filling will heat through completely, become wonderfully gooey and melted, and develop a subtle, appetizing crust on top. The indirect heat prevents the bottom of the potatoes from burning while allowing the top to lightly brown and crisp.
- Serve and Garnish: Once heated through and golden, carefully remove the grilled twice baked potatoes from the grill using tongs or a spatula. They are ready to be served immediately, offering a piping hot, incredibly satisfying side. For an extra touch of presentation and flavor, consider adding a little more shredded cheese right after removing them – the residual heat will melt it beautifully. A dollop of fresh sour cream and a sprinkle of additional chopped green onions or chives will truly complete this masterpiece, adding a burst of freshness and color.
Frequently Asked Questions About Grilled Twice Baked Potatoes
Got questions? We’ve got answers to help you master this delicious dish and make it a staple in your summer cooking repertoire.
Understanding grill heat zones is fundamental to successful grilling, especially for dishes like twice baked potatoes that require more gentle, even cooking. **Direct heat** refers to cooking food directly over the flame or hot coals. This method delivers intense heat, ideal for quick-cooking items that benefit from a strong sear, such as steaks, burgers, or hot dogs, creating a crispy exterior. Temperatures are typically high and aggressive. In contrast, **indirect heat** is achieved by cooking food adjacent to, rather than directly over, the heat source. For a gas grill, this means turning on some burners and placing food over the unlit ones, with the lid closed to create an oven-like, circulating heat environment. For a charcoal grill, coals are pushed to one side, and food is placed on the opposite side. Indirect heat simulates baking or roasting in an oven, providing a lower, more even temperature that’s perfect for larger cuts of meat, delicate items like fish, or, in our case, ensuring your twice baked potatoes heat through without burning or drying out, allowing the cheese to melt and the top to lightly brown.
Potatoes often get a bad rap due to their carbohydrate content, but they are, in fact, incredibly nutritious when consumed in moderation and prepared thoughtfully. They are naturally rich in essential vitamins and minerals, including a significant amount of Vitamin C, Vitamin B6, and potassium (often more than a banana!). They also contain dietary fiber, especially if you eat the skin. Potatoes contribute beneficial antioxidants and phytonutrients to your diet. While they are a good source of complex carbohydrates and have a moderate to high glycemic index, pairing them with protein and fiber-rich ingredients, as in this twice baked potato recipe, can help balance their nutritional impact and slow down sugar absorption. Enjoying them as part of a balanced diet is perfectly healthy; the key is moderation, the type of toppings you add, and smart preparation methods.
Absolutely! Grilled twice baked potatoes are an excellent make-ahead dish, which makes them perfect for entertaining, parties, or busy weeknights. You can complete all the steps up to filling the potato shells. Once filled, allow them to cool completely. Then, cover them tightly with plastic wrap or place them in an airtight container and refrigerate for up to 2-3 days. When you’re ready to serve, simply place the chilled, filled potatoes on a preheated grill over indirect heat (350°F / 175°C) and bake for 30-45 minutes, or until heated through and golden on top. You might need a slightly longer grilling time for chilled potatoes compared to freshly prepared ones, so use an instant-read thermometer to check they reach at least 165°F (74°C) in the center.
For twice baked potatoes, starchy varieties like Russet or Idaho potatoes are unequivocally the best choice. Their high starch content means they become wonderfully fluffy, dry, and absorbent when cooked, making them ideal for mashing and incorporating with the creamy filling ingredients without becoming gummy or watery. They also typically have a thicker skin that holds its shape exceptionally well, creating perfect, sturdy “boats” for your delicious filling. Avoid waxy potatoes like red bliss or Yukon Golds, as their lower starch content and higher moisture mean they tend to hold their shape more and won’t produce the desired light, fluffy texture for the filling. Their skins are also generally thinner and less robust.
Pairing Perfection: What to Serve Alongside Grilled Twice Baked Potatoes
Grilled twice baked potatoes are a robust and flavorful side dish that pairs wonderfully with a variety of grilled main courses, making them a versatile addition to any backyard BBQ or outdoor feast. Their rich, creamy texture and smoky undertones complement a wide range of proteins and vegetables. Here are some fantastic grilling ideas to complement your creamy, smoky potatoes and create a truly memorable meal:
- Grilled Broccoli in Foil: A simple, healthy, and incredibly flavorful vegetable side. Tossing broccoli florets with olive oil, minced garlic, and your favorite seasonings, then wrapping them loosely in foil and grilling, results in tender-crisp broccoli with a hint of smoky char that beautifully balances the richness of the potatoes. It’s an easy clean-up option too!
- Beef Kabobs: Skewers of marinated beef (like sirloin or tenderloin) and colorful vegetables (bell peppers, onions, cherry tomatoes) are a classic and visually appealing grilling choice. The savory, marinated beef and fresh, slightly charred veggies offer a delightful contrast in texture and flavor to the creamy potatoes, creating a well-rounded and satisfying meal.
- Grilled Chicken Leg Quarters: Juicy, tender, and wonderfully seasoned grilled chicken leg quarters are a hearty main course that pairs perfectly with these potatoes. The crispy skin and succulent dark meat of the chicken, perhaps with a smoky BBQ rub, provide a satisfying texture and flavor combination that makes for a comforting and complete meal.
- Spaghetti Squash on the Grill: For a lighter, yet equally delicious, vegetable option, grilled spaghetti squash offers a unique, noodle-like texture and a slightly sweet, earthy flavor. Halve the squash, scoop out the seeds, brush with olive oil, season, and grill until tender. It’s a fantastic way to add more vegetables to your meal without turning on the oven, and its mild flavor won’t overpower the potatoes.
- Grilled Pizza: While it might seem unconventional, grilled pizza offers a fun, interactive, and surprisingly delicious main course that can be customized to everyone’s liking. A crisp-crusted pizza, perhaps topped with fresh ingredients and a zesty sauce, alongside a rich and creamy twice baked potato, makes for a surprisingly harmonious and delightful outdoor dining experience that’s sure to impress.
📖 Recipe
Grilled Twice Baked Potato
1 hour 10 minutes
20 minutes
1 hour 30 minutes
Side Dish
American
4
230kcal
Sula
Ingredients
- 2 potatoes baked
- 2 Tablespoons bacon bits
- ⅓ cup sour cream
- 2 Tablespoons milk or cream
- 2 Tablespoons butter
- ⅓ cup cheddar cheese shredded
- 2 green onions chopped
- Salt and pepper to taste
Instructions
- Bake the potatoes according to your preferred method (oven, microwave, or grill). Allow to cool at least 20 minutes before handling.2 potatoes
- Cut each potato in half lengthwise. Scoop the cooked potato from the middle of each half, leaving about ¼ inch attached to the skin as a “wall” to hold the filling.
- Place scooped potato flesh in a bowl. Add all other ingredients (bacon bits, sour cream, milk/cream, butter, cheddar cheese, green onions, salt, and pepper) and mix well. Use a spoon for a slightly chunky texture or a hand mixer for a smoother filling.2 Tablespoons bacon bits, ⅓ cup sour cream, 2 Tablespoons milk or cream, 2 Tablespoons butter, ⅓ cup cheddar cheese, 2 green onions, Salt and pepper to taste
- Divide the filling evenly between the potato shells, mounding slightly for a full appearance.
- Preheat your grill to 350°F (175°C) and set up for indirect heat. Place the filled potatoes directly on the grates over the indirect heat zone. Close the lid and grill for 20-30 minutes, or until the filling is heated through and a slight crust forms on top.
- Remove from grill, garnish with optional extra cheese, sour cream, or green onions, and serve immediately. Enjoy your delicious grilled twice baked potatoes!
Video
Nutrition
Calories: 230kcal
|
Carbohydrates: 21g
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Protein: 6g
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Fat: 14g
|
Saturated Fat: 8g
|
Polyunsaturated Fat: 1g
|
Monounsaturated Fat: 4g
|
Trans Fat: 1g
|
Cholesterol: 36mg
|
Sodium: 196mg
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Potassium: 518mg
|
Fiber: 3g
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Sugar: 2g
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Vitamin A: 463IU
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Vitamin C: 22mg
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Calcium: 120mg
|
Iron: 1mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.