This one is a timesaver. You can prepare your grilled baked potatoes the day before cooking so they are ready to hit the grill when it’s time to cook. You can even cook ’em a day or two ahead of time, and keep them refrigerated. Just reheat them when it’s time to eat.
This is an easy baked potato recipe that just requires the spuds, some foil, and a few choice seasonings.
Rosemary Bacon Potatoes
Fresh herbs are best if you can get them, but dry herbs will do in a pinch.
- 4 large russet baking potatoes, washed and dried
- 4 squares of aluminum foil
- 4 sprigs of fresh rosemary, or 4 teaspoons of dried rosemary
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 4 slices bacon
Place each potato in the center of a foil square. Sprinkle each potato with 1/4 teaspoon black pepper and 1/2 teaspoon kosher salt. Wrap a slice of bacon around each tater, and top with one sprig of rosemary (or 1 teaspoon dried rosemary). Finish by sealing each foil square into a packet.
Serve with butter, sour cream, and have a few chopped chives on hand for garnish.
More Grilled Potato Recipes
Grilled Potato Salad – Creamy red potato salad calls for mayonaisse in the ingredient list, but if you want a little more tang, try using Miracle Whip.
Grilled New Potatoes – New potatoes cook quickly and taste great. This recipe is simple and can be grilled indoors or out.