Quick and Easy Grilled Potatoes

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This is how I quickly make grilled potatoes. Doing it the old fashioned way takes forever and uses more propane than I care to use. These take less time and turn out just as good, if not better than an old fashioned grilled potato. This is my first instructable too!

Step 1: Supplies

Potatoes, Nonstick cooking spray, Seasoning of choice, Ziplock bag, Fork, Microwave, Grill

See comments for usage of plastic bag and make a decision that suits you. Ziplock bags are microwave safe but you can do with or without.

Step 2: Prep

Wash and scrub the potatoes. Pierce each spud several times with a fork so they don't explode in the microwave. Once they are scrubbed and pierced, put them in the ziplock bag and close it up.

See this Instructable for good hints on microwaving potatoes.

Step 3: Nuke the Spuds!!!

Cook the potatoes in the microwave. This is the secret. You actually are cooking them in the microwave and finishing them on the grill. Use your normal microwave baked potato directions. My microwave has a fresh vegetable setting that I use. During the cooking the bag may pop open. This is normal and ok. When done cooking, carefully remove the dangerously hot potatoes from the bag and place on a plate to cool off a bit.

Step 4: Get the Spuds Ready for the Grill

After they've cooled, cut them in half longways. With inside parts up, spray them with the nonstick cooking spray. I prefer olive oil spray. Once sprayed, cover with seasoning. I usually use Tony's because its amazing and a favorite in LA (Lower Alabama!).

Step 5: Grill the Spuds

Place potatoes on the hot preheated grill with the seasoned side down. I then give the outer sides a quick spray to keep them moist. I grill them on medium heat with the cover closed for about five minutes. To conserve propane, grill the potatoes with your main dish's final cooking time.

Step 6: Eat!

Remove from grill and admire the nice grill marks. Then enjoy!

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    41 Discussions

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    KROKKENOSTER

    5 years ago on Step 6

    This looks interesting! I must now try to get MRS. to make this but I will 10 to one have to start myself and as soon as she see that it works she will be enthusiastic to do it herself

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    rolltidehanktrevormac

    Reply 5 years ago on Introduction

    I basically cook them for about 5 minutes on each side when making 4 small or two large potatoes. I slice them in half when they're done. Here's some good info: https://www.instructables.com/id/Microwave_potato_3/?ALLSTEPS

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    yevochka

    5 years ago on Introduction

    Just found the recipe for Tony Cachere's Creole Seasoning, and here it is:
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    26 ounces salt
    1 1/2 ounces black pepper -- ground
    2 ounces red pepper -- ground
    1 ounce garlic powder -- pure
    1 ounce chili powder
    1 ounce Monosodium glutamate -- (Accent)

    On Tony Cachere's website it says that 1/4 tsp has 350 mg of sodium in it, so you can reduce from there. I would leave out the MSG but this isn't the place for a food rant!

    Thanks for the instructable!

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    rolltidehankyevochka

    Reply 5 years ago on Introduction

    Thanks for the recipe! I make my own garlic pepper and never thought of making my own Tony's. Awesome!

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    sailor4you

    5 years ago on Introduction

    You can also make Twice Baked Potatoes with this method. Microwave potato, scoop out the middle of the potato, mash the removed potato middle with milk or sour cream, butter, salt and pepper. Refill potato skins, sprinkle on paprika or some of Tony's spice and slide under the broiler for a couple of minutes.

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    rolltidehank

    5 years ago on Introduction

    Thanks for all the comments everyone. I'll try to respond to all the questions below!

    1. There are several ways to microwave potatoes. This is just the way I was taught. While Ziploc bags are food safe, even when heated, the do seem to be unnecessary after I've done some reading. Here a great Instructable on microwaved potatoes: https://www.instructables.com/id/Microwave_potato_3/?ALLSTEPS

    2. zer0factor is 100% correct on the structural integrity of "nuked" potatoes. After cooking them, I let them cool off a bit and then slice in half before grilling. Cook them whole!

    Thanks again for favoriting my Instructable!

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    dougbyte

    5 years ago on Step 6



    dougbyte says: Apr 26, 2013. 4:06 PMReply

    This is going in my fav's list. Great idea, I like to nuke em' for hashbrowns or for camping trips, but never thought of this. Anyway excellent first Ible

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    dougbyte

    5 years ago on Step 5

    This is going in my fav's list. Great idea, I like to nuke em' for hashbrowns or for camping trips, but never thought of this. Anyway excellent first Ible

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    myxpykalix

    5 years ago on Introduction

    By the time you cook them in the microwave you essentially have a "soft baked potato" and what is going to keep it from falling out like mashed potatoes?

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    zer0vectormyxpykalix

    Reply 5 years ago on Introduction

    Even after 10 mins in the microwave, the potatoes still have structural integrity. They're soft enough to break apart with a fork, but way firmer than mashed potatoes.

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    myxpykalixzer0vector

    Reply 5 years ago on Introduction

    This might be a variation of "potato pancakes". I can never make good potato pancakes from leftover mashed potatoes. My pancakes always fall apart into piles of mush in the pan. I'll try this, thanks for the reply.

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    zer0vectormyxpykalix

    Reply 5 years ago on Introduction

    Ah, well those are a whole different thing in my mind.

    On the topic of potato pancakes, do you add flour?

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    de0509

    5 years ago on Step 6

    whats taters... precious? whats taters eh?

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    saxon1014

    5 years ago on Introduction

    I don't think you need the ziplock (to those who asked). Do poke them, it helps they cook thru better. It is best to follow your own microwave for the time on anything. One thing you can do to help them finish cooking (for any other dishes too), when you take them out of the microwave, wrap them in foil till they cool down. The nice thing about that is you can finish them earlier in the day and then do the final cutting/seasoning right before you grill. I agree about the ziplock and nuking...if you do choose to use a bag, make sure it is safe for cooking in! Great idea all around!

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    silvyb

    5 years ago on Step 3

    Heating food in plastic releases some nasty toxins in the food - I'd skip the plastic bag...

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    tlebsack

    5 years ago on Step 3

    Great idea. Save the heat for the meat. Why do you use the plastic bag ?? That's something I've never seen.

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    AmyCat59

    5 years ago on Introduction

    Only bad thing in this Instructible: using the plastic bag. When you heat foods in most plastics, dangerous toxins can leach from the heated plastic into your food! Also, if the spuds get hot enough to cook, they're likely to melt the plastic of the bags. NOT SAFE FOR FOOD!

    A better plan would be to put the potatoes on a (ceramic) dish, or in a glass or ceramic covered casserole. NEVER use plastics for microwaving unless the container is CERTIFIED microwave-safe AND free of BPA and BPH!