During hot summer months I try to do as much cooking outside as possible. Turning on the oven indoors heats the house and forces the air conditioning to work harder, so I prefer to cook on the deck. I grill and smoke often, and when the grill is on I like to make the whole meal outdoors. Grilling vegetables and side dishes is surprisingly simple, and it’s one more excuse to EAT MORE BBQ! Twice baked potatoes are one of my favorites: creamy mashed potato filling inside a crisp skin, finished with bacon and melted cheddar. This recipe is the classic twice baked potato, but cooked on the grill for extra smoky flavor and a perfectly crisp skin.
These grilled twice baked potatoes are easy to customize. Try mixing in diced ham and melted cheese, adding steamed broccoli, swapping bacon for cooked chorizo, or topping with green onions and a dollop of sour cream. The potato itself is a great vehicle for many flavors, so feel free to experiment and make it your own.
How to make twice baked potatoes on the grill
Grilling twice baked potatoes is straightforward and yields excellent results. I wrap each potato in aluminum foil and place them on the upper grill grate to protect the bottom from direct flame. Preheat the grill to about 400°F (204°C) and close the lid. Bake the foil-wrapped potatoes on the upper rack until they are tender when pierced, usually around 75 minutes depending on potato size and grill temperature.
When the potatoes are cool enough to handle, cut off the top or slice lengthwise and scoop the flesh into a bowl. Mash the potato with butter, cream and sour cream until smooth, then season with salt and pepper. Return the mashed mixture to the potato skins, top with grated cheddar and crumbled bacon, then place the filled potatoes back on the grill grates (lower/main grate) with the lid closed. Grill for 15–20 minutes more, until the cheese is melted and bubbly and the skins are crisp. Serve hot.
If you want to try a different take, mix mashed potato with cooked buffalo chicken before stuffing the skins for a spicy, tangy version, or fold in roasted vegetables for a vegetarian twist. Grilled twice baked potatoes make an excellent side for any barbecue menu and are hearty enough to work as a main for one-pot or picnic-style meals.
Grilled Cheddar Bacon Twice Baked Potatoes
Ingredients
- 4 large baking potatoes
- 1/4 cup butter
- 1/3 cup 10% cream
- 2/3 cup sour cream
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup grated cheddar cheese
- 4 bacon strips
Instructions
- Wrap each potato in aluminum foil.
- Preheat a gas or charcoal grill to 400°F (about 204°C). Place the foil-wrapped potatoes on the upper grill grate or a cooler zone, then close the lid. Grill for about 75 minutes, or until the potatoes are soft when pierced with a fork or toothpick.
- While the potatoes cook, fry the bacon until crispy. Drain on paper towel and crumble into small pieces.
- Remove the potatoes from the grill and let them cool slightly. Cut off the top of each potato or slice lengthwise. Scoop the flesh into a bowl and mash with butter, cream, sour cream, salt and pepper until smooth. Return the mashed potato mixture to the skins, then top with grated cheddar and crumbled bacon.
- Place the filled potatoes directly on the grill grates (lower/main grate) with the grill still at 400°F. Close the lid and bake for 15–20 minutes, until the cheese is melted and bubbly. Serve hot.
Nutrition
Per serving:
Nutrition information is provided as an estimate.
This post is sponsored by TUMS Canada and is part of the #EATMOREBBQ campaign.
Make-ahead and storage tips: Once prepared, these potatoes can be refrigerated for up to 3 days. Reheat in a 350°F oven or on the grill with the lid closed until heated through and the cheese is bubbly. To freeze, assemble the filled potatoes, wrap tightly and store up to one month; thaw overnight in the refrigerator before reheating.