If you like baked potatoes, then you’ll love these Grilled Twice-Baked Potatoes even MORE! Load a baked potato up with your favorite fillings, then slam it on the grill a second time for a doubly flavorful, filling meal.
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Grilled Twice Baked Potatoes
Sometimes a recipe is so nice you have to do it twice, huh?! That’s the whole concept around these Grilled Twice-Baked Potatoes! You grill ‘em once, stuff ‘em with your new favorite easy-to-make filling, and grill ‘em again for a savory treat!
I know I say, “It doesn’t get much better than this” a lot … but truly, this is a dinner your family will ask for over and over. Even the kids will love it, and it’s customizable to your tastes when it comes to the toppings and fillings. Plus, everyone loves potatoes, right?!
They’re like baked potatoes, except, well … twice the tastiness!! Enjoy this cheesy potato recipe!!
Twice-Baked Potatoes: Ingredients & Equipment
To make Grilled Twice Baked Potatoes, you will need …
Ingredients
For the potatoes
- potatoes – 4 large Russets, preferably. Cleaned.
- olive oil – or any vegetable oil you prefer.
- salt and onion powder – basic flavorings for your potatoes.
For the filling:
- potato flesh – you’ll scoop this out of your potatoes, mix it with the other filling ingredients, and then put it back in the skins.
- salt, onion powder, and ground pepper – seasonings for the filling.
- chicken broth – regular or low-sodium to give your filling a slightly creamy consistency.
- melted butter – I prefer to use salted.
- sour cream – another old baked potato standby!
- bacon bits and shredded cheese – to mix into the filling, as well as for toppings. I use colby jack a lot or mozzarella! However, gouda or pepper jack would also probably taste uh-maze-ing, y’all!!
Equipment
- BBQ grill – as always, know your grill well! Times may vary depending on the brand you use, etc.
- mixing bowl and spoon – for making your filling.
- cookie sheet or disposable aluminum pan – for grilling your potatoes a second time.
How to make Grilled Twice Baked Potatoes
Know how to work a grill? Fantastic!! Then you’ll know how to make these twice-baked potatoes perfectly.
First, prep your grill. Set your BBQ for indirect heating. Warm it up to 400 degrees F.
Second, prep your potatoes. Wash the potatoes, then pat them dry with a paper towel and place them on a plate. With a fork, poke each potato 3 to 4 times. Coat them with olive oil, salt, and onion powder.
Third, cook your potatoes. Place the potatoes directly on the preheated grill. Close the grill and cook for 75 minutes or until the internal temperature reaches 205 degrees F. (Depending on the size of your potatoes, the cooking time may vary. Always go by internal temperature!) Take the potatoes off the grill and let them cool.
Fourth, make your filling. Slice the potatoes lengthwise and spoon out the flesh into a mixing bowl. Add salt, onion powder, and pepper to the flesh, then add the chicken broth and melted butter and mix until combined with a hand mixer. Next, add sour cream, bacon bits, and a cup of shredded cheese. Mix again.
Fifth, put the filling back into the potatoes. Scoop the filling into the potatoes. Top each with more cheese and bacon bits.
Finally, cook your potatoes again and enjoy! Put the stuffed potatoes on a cookie sheet or disposable aluminum pan and place it directly on the grill. Cook for another 20 minutes or until the cheese has melted.
Grilled Twice Baked Potatoes: FAQs
Up to 3 days! You can even bake them once, put them in the fridge, then bake them again another day when you have more time. (Another great idea for those with limited schedules!!)
While it’s possible to freeze them, the texture may change slightly upon reheating. It’s best to freeze them before the second round of baking. Once cooled, wrap them tightly in foil or place them in an airtight container and freeze for up to 2-3 months. Thaw them in the refrigerator before reheating them in the oven or on the grill.
Yes! You can grill the potatoes and prepare the filling in advance. After the initial grilling, let the potatoes cool, wrap them tightly in foil, and store them in the refrigerator. When you’re ready to serve, fill the potatoes with the mixture and grill them until heated through.
While you can experiment with different potato varieties, the best choice for Grilled Twice Baked Potatoes is the Russet potato. Its high starch content creates a fluffy interior and crispy skin when grilled.
If you don’t have access to a grill, you can achieve similar results by baking the potatoes in the oven until they are tender, and then broiling them briefly to achieve a crispy skin.
Feel free to get creative with toppings. Some popular options include chopped green onions, chives, garlic, diced tomatoes, sliced jalapeños, or even a drizzle of hot sauce or barbecue sauce. The toppings can add extra flavor and visual appeal to your Grilled Twice Baked Potatoes.
Other recipes you may enjoy
Grilled Twice Baked Potatoes
Equipment
Ingredients
For the potatoes
- 4 large Russet potatoes cleaned
- 2 tablespoons olive oil any vegetable oil you prefer
- ½ teaspoon salt
- ½ teaspoon onion powder
For the twice-baked potato filling
- ½ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon ground pepper
- ½ cup low-sodium chicken broth or milk
- ¼ cup salted butter, melted 1/2 stick
- 1 cup sour cream
- ½ cup bacon bits more for toppings (you could use 8 bacon strips cooked and crumbled)
- 1-1/2 cup shredded cheese divided (I used Colby Jack, but you could use Mozzarella, a mix of gouda, smoked gouda or even pepper jack for some spices)
Instructions
- Set your BBQ for indirect heating and heat up to 400°F with the lid closed so the temperature is even throughout.
- Place the potatoes on a plate. With a fork, poke each potato 3 to 4 times. Then, coat them with olive oil. Sprinkle salt and onion powder to coat each potato.
- Place the potatoes directly on the preheated grill. Close the grill and cook for 75 minutes or until the internal temperature of the potatoes reaches 205°F.
- Remove the potatoes from the grill and let them cool off.
- Once the potatoes are cool enough to touch, slice them in half, length-wise.
- Spoon out the white portion of the potato into a mixing bowl. Add in the salt, onion powder, and pepper. Next, add in the chicken broth and the melted butter. Mix with a hand mixer until combined. (The texture won’t be smooth yet.)
- Add the sour cream, bacon bits, and 1 cup of shredded cheese. Mix with the hand mixer until all ingredients are combined.
- With a spoon, scoop some of the potato mixture back into the potato skins. Top each potato with some additional shredded cheese and bacon bits.
- Place your stuffed potatoes on a half cookie sheet or a disposable aluminum pan and place them directly on the grill.
- Cook for 20 minutes or until the cheese is melted and the potatoes are heated through.
Notes
- Depending on the size of the potatoes, your cooking time may vary. This is why I rely on internal temperature. When the potatoes are cooked, the skin will feel crispy, and when pushing on it slightly, it feels tender.
- When scooping the flesh out, be careful not to damage the skin. Leave about 1/8 to 1/4-inch of the white part of the potato inside.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
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