Baked Potatoes in Foil
Hot and hearty, our baked potatoes in foil are a campfire classic. Enjoy fluffy, fork-tender spuds with crispy skin and endless toppings!
Ingredients
- 4 large russet potatoes
- ¼ cup butter
- ½ tsp kosher salt
Instructions
- Wash and dry potatoes thoroughly.
- Using the tines of a fork, poke holes into the potatoes.
- Create an aluminum foil packet and place each potato inside of its own packet.
- Top each potato with 2 Tbsp butter and a sprinkle of salt before closing the packet.
- Place potatoes on the BBQ grill to bake for 60 minutes or until fork tender.
Notes
- Rotate the potatoes every 10 minutes to help them cook faster and more evenly.
- Instead of adding butter to the foil packets, try olive oil, grapeseed oil, or vegetable oil.
- Poking small holes into whole potatoes before grilling them is an important step, so don’t skip it. The holes allow steam to escape from inside of the potato and prevent it from exploding.
- We get the best results when using russet potatoes for baking, because they develop such wonderfully fluffy insides during the cooking process. You could use any variety you like though. Try red potatoes, Yukon gold, or even sweet potatoes.
- When making foil packet potatoes, or any other foil packet meals, be careful not to overfill the piece of foil. You want to be able to seal the packet shut securely, so nothing falls out.
- If you are including meat in your foil packs, check the internal temperature using a meat thermometer to ensure it meets food safety guidelines.
- Keep leftovers refrigerated in an airtight container or covered with plastic wrap.
Tried this recipe?Let us know how it was!