During the hottest months I do as much cooking outside as possible. Turning on the oven indoors heats the house and forces the air conditioning to work harder, so why not cook in the backyard instead? In summer I live on my deck, grilling and smoking nearly every day. With the grill going, I prefer to make the entire meal outside. Grilling vegetables and side dishes is surprisingly easy and a great reason to BBQ more!
I’ve always loved twice baked potatoes: creamy mashed potato filling inside a crisp skin, topped with bacon and melted cheddar. They’re an ultimate potato side dish. This version follows the classic twice baked potato formula but is cooked on the grill, which adds a subtle smoky note and keeps the house cool. There are plenty of topping variations to try, so feel free to customize.
These grilled twice baked potatoes are a guaranteed hit, but you can also get creative. Stir in cubed ham and extra cheese, mix in steamed broccoli, or try a tangy twist with chives and green onions. The possibilities are endless.
How to make twice baked potatoes on the grill
Making twice baked potatoes on the grill is straightforward. I wrap the potatoes in foil and place them on the upper grill grate to protect the bottoms from direct flame. Preheat the grill to about 400°F and close the lid.
Cook the potatoes until tender, roughly 75 minutes depending on size. After they cool slightly, slice off the tops and scoop out the flesh. Mash it with butter, cream and sour cream until smooth, then spoon the mixture back into the hollowed skins.
Top with your preferred ingredients, transfer the potatoes to the main grill grate, and heat for about 15–20 minutes or until the cheese is melted and bubbly. Serve hot and enjoy!
If you want to try another bold flavor, stuffed buffalo chicken makes a fantastic filling for twice baked potatoes. Mixing shredded buffalo chicken into the mashed potato creates a creamy, spicy, and satisfying combination.
Grilled Cheddar Bacon Twice Baked Potatoes
Ingredients
- 4 large baking potatoes
- 1/4 cup butter
- 1/3 cup 10% cream
- 2/3 cup sour cream
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup grated cheddar cheese
- 4 bacon strips
Instructions
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Wrap each potato tightly in aluminum foil.
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Preheat the grill to 400°F. Place foil-wrapped potatoes on the upper grill grate and close the lid. Grill for about 75 minutes, or until a toothpick slides in easily.
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While the potatoes cook, fry the bacon until crispy, drain on paper towels, and crumble.
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Allow the potatoes to cool slightly. Slice the tops off and scoop the flesh into a bowl. Mash with butter, cream, sour cream, salt and pepper until smooth. Spoon the mixture back into the skins, then top with grated cheddar and crumbled bacon.
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With the grill still at 400°F, place the filled potatoes directly on the main grate. Close the lid and heat until the cheese melts and becomes bubbly, about 15–20 minutes.
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Nutrition
Per serving:
Nutrition Disclaimer
This post is sponsored by TUMS Canada and is part of the #EATMOREBBQ campaign.