Wrapping oiled potatoes in foil is key to creating the crispy exterior.
Grilling a baked potato? Once you've tried this version of the classic side dish, you'll never go back to microwaving again. Grilling adds a crispy exterior, improving the flavor and texture in a manner that can't be replicated in any other way.
Instructions
1. Preheat the grill on medium heat.
Under running water, scrub the potatoes with a vegetable brush to remove any dirt.
2. With a sharp knife make a slice down the length of the potatoes approximately three-fourths of the way through. Do not cut the potato completely into two halves.
3. Place potatoes on a sheet of aluminum foil torn to be about one foot long.
4. Drizzle the entire outside of the potato with the vegetable oil. Sprinkle with salt and pepper according to your taste.
5. Tightly wrap the foil around the potato.
6. Place the potato on the grill and close the lid. Grill the potato for 45 minutes. Using tongs, carefully remove the hot potato.
7. Remove the potato from the foil and discard the foil wrapping. Place the potato on a dinner plate and allow it to cool for five minutes. The slice made prior to cooking will make it easy to squish open the potato for filling with your favorite toppings.
Tags: crispy exterior, Place potato, with vegetable