Reviewed: May 24, 2009

Nice twist on the average baked potato on the grill! I wimped out on the amount of seasonings, particularly the amount of salt, and for our tastes I'm glad I did. I only used as much of the seasonings as I felt comfortable with, probably half of what was called for. Along with the salt (I used Kosher), garlic powder and pepper I used a Tuscan seasoning blend that I just love, and the flavor came through noticeably but subtley. I pierced the potatoes before wrapping in foil but because of the butter did not pierce the foil - didn't want any of that good, seasoned butter to seep out! Unfortunately, the long cooking time on the grill turned the seasonings very dark, so much of it had to be scraped off. In the future I'll precook the potatoes in the microwave for a minute or two, then finish them on the grill.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: May 7, 2009

These were ok. Honestly not any better than your normal microwave baked potato though.

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Reviewer:

Melissa

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Mar. 29, 2009

These were pretty good! I don't really like baked potatoes. I really only like the skin. very flavorful!

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T Roos

Cooking Level: Intermediate

Reviewed: Sep. 25, 2008

This is the first time I ate the skin off a grilled baked potato. It was so yummy! I didn't need to add any extra salt (don't think I added quite as much as the recipe calls for) and almost no more butter. I poked the potatoes before wrapping to avoid the butter running out. Served with the Sirloin Steak with Garlic Butter recipe from this site.

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Reviewer:

Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: Sasebo, Nagasaki, Japan

Reviewed: Aug. 23, 2008

Oh my goodness!! I did these with red potatoes and followed the recipe, they were divine!! I now make them whenever we're grilling

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Reviewer:

Luckycait

Cooking Level: Intermediate

Reviewed: Aug. 13, 2008

skipped the Italian seasonings and added onion powder..this comes out mouth watering!

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Reviewer:

Sea Dance

Cooking Level: Expert

Reviewed: Aug. 12, 2008

This recipe is absolutely fantastic! My husband makes these potatoes all the time for cookouts.

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Reviewer:

Emily B.

Cooking Level: Intermediate

Living In: Cedar Lake, Indiana, USA

Reviewed: Aug. 1, 2008

Great recipe! Even my husband who doesn't really like potatoes liked it! I think I left them in the grill a little to long as the skins were pretty charred but the insides were yummy! Next time I'll just leave them a bit less time. Also I followed the advise of one of the other reviews and pierced the potatoes before wrapping them and then just cut little slits in the foil. We had no problems with foil stuck in the potatoes. And I think piercing them prior to wrapping them lets the butter mixture penetrate a bit more. This recipe is a KEEPER.

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Reviewer:

Tess

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

Reviewed: Jul. 2, 2008

Yum! Potatoes grilled this way are the best. Also, you can always set them in a warming tray while you finish the main dish. Sometimes I slice them in half before I cook them and put pieces of butter inside. Then we just add sour cream after they're cooked.

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Reviewer:

Carol B

Reviewed: Jun. 24, 2008

I tried this recipe along with the BBQ Corn (in the husk corn soaked in beer overnight) for Fathers Day. I used my grill, using indirect heat by placing the coals along the front and the potatoes and corn in the back. I started them together about 1 hour before I added more coals to begin cooking the steaks. Timing was great...everything came out perfect. For desert, I made grilled peaches marinated in rum, spices and brown sugar (recipe pending). Excellent meal...Served with a great Shiraz.

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