Grilled Twice Baked Potatoes
These Grilled Twice Baked Potatoes feature crispy potato skins filled with cheesy mashed potatoes combined with all of your favorite toppings. Add in the grill flavor and you’ve got one heck of a recipe!
This Grilled Twice Baked Potatoes post is sponsored by Cabot Creamery, but the recipe and opinions are entirely my own. Thank you for supporting the brands that support Spiced!
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We’ve been craving loaded baked potatoes for the last month around here. We keep saying we’ll make ’em for dinner, but we just haven’t gotten around to it. A good baked potato is hard to beat, but it’s even better when twice-baked. And there’s an extra twist here, too – the twice-baked potatoes are finished on the grill!
These Grilled Twice Baked Potatoes are amazing! Think delicious twice-baked potatoes with all of your favorite potato toppings…and then add in a bit of grill flavor, too. Mouth watering!
Grilled Twice Baked Potatoes
I’ll be the first to admit that making twice-baked potatoes isn’t the easiest of kitchen jobs. They take some time. You have to bake the potatoes, let ’em cool, scoop ’em out and then add in all of the other delicious ingredients. But that time is well spent! Plus, you can easily make a bunch of these Grilled Twice Baked Potatoes and just freeze some for later.
To make these Grilled Twice Baked Potatoes, the baked potatoes are sliced open and then packed with cheddar cheese, sour cream, smoky bacon and chives. Then they get finished on the grill for an extra pop of flavor. A large potato can be a meal by itself, or feel free to use smaller ones and serve them as a side dish.
Ingredients
Potatoes. Russet potatoes are the best option for twice-baked potatoes. They are firm and hold up well for the second bake on the grill. For simplicity, I opted to bake the potatoes in the oven to start – we actually used our toaster oven as it’s smaller and more efficient than firing up the whole oven. Once the potatoes were re-stuffed, they got finished off on the grill.
Bacon, Salt, Pepper, Chives and Cheddar Cheese. Flavor! All of these ingredients get mixed with the mashed potatoes to add extra flavor. I used a peppered bacon and Cabot’s Seriously Sharp Cheddar Cheese for these potatoes.
Sour Cream, Half-and-Half, Unsalted Butter. Moisture. Baked potatoes can be dry. These ingredients all add moisture (and flavor) so that the mashed potato filling is super creamy and delicious.
The Grill. I’m including the grill as an ingredient because it adds a noticeable smoky flavor to these Grilled Twice Baked Potatoes. These potatoes could be baked in the oven for the 2nd time, and they’d still be delicious…but the grill adds a little something extra. This recipe is great for summer grilling season!
Cabot Seriously Sharp Cheddar cheese
We are huge Cabot Creamery fans in our house. In fact, I’d venture to say there is always a block of sharp cheddar open in our fridge. Sometimes I’m reaching for it to slice off pieces for a juicy cheeseburger. Other times I’m reaching for that cheese to shred into recipes like these stuffed potatoes or this Cheesy Black Bean and Corn Dip. And then other times I’m just craving cheese and crackers.
Cabot makes a wide variety of dairy products, and if you’ve had the chance to try any of them then you already know how good they are. If you haven’t tried Cabot yet, then put it on your grocery list for next week! In addition to their cheeses, I often keep Cabot Greek yogurt in the refrigerator for breakfasts – especially during the summer. Top it off with some homemade granola, and you’ve got an easy but delicious meal! Give it a try and let me know what you think.
Tips for Making Twice-Baked Potatoes
Circling back to these potatoes, here are a couple of tips to share:
- Don’t forget to pierce the potatoes with a fork. As potatoes bake, they create steam inside. Piercing the potatoes (before baking them) with a fork allows that steam to escape. If you don’t pierce the potatoes, they will burst open while baking…and that makes ’em hard to restuff!
- Wrap or No Wrap? There’s no need to wrap the potatoes with foil. The skin will get nice and crispy during the first bake. Then a bit of butter gets rubbed onto the skin before the second round. The result? A buttery, crispy potato skin!
- Leave a Little Bit of Skin. When scooping out the potatoes, make sure to leave ~¼” of potato attached to the skin. This ensures that the potatoes are sturdy enough to hold together once they head off to the grill.
- Use a Hand Mixer. One of the best things about these potatoes is the creamy filling. To get that, use a hand mixer to really mix the filling until it’s nice and fluffy. I know it’s an extra step, but it’s essential!
Storing and Reheating Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, place the potatoes on a foil-lined pan and bake at 400°F for about 12-15 minutes, or until heated through. (For a shortcut, microwave the potatoes for a minute or two and then finish reheating them in the oven or toaster oven.)
Twice-baked potatoes also freeze well. Just let the potatoes cool fully and then wrap each in plastic wrap and then aluminum foil. Place them in a freezer bag and freeze up to 4 months. (The plastic wrap prevents the foil from sticking to the potatoes.)
Let potatoes thaw in the fridge overnight before reheating at 400°F for 12-15 minutes. (Make sure to remove the inner layer of plastic wrap!) If baking the potatoes from frozen, remove the plastic wrap and rewrap the potatoes with foil. Bake at 400°F for ~25 minutes. Unwrap potatoes and continue baking for 15-20 more minutes or until heated through.
If you’re looking for a fantastic twice-baked potato recipe, then put this one on the list. It was an instant favorite here in our house, and I hope you enjoy it as much as we do! Cheers!
Did you make this Grilled Twice Baked Potatoes recipe at home? Leave a comment or snap a photo and tag me (@Spicedblog) on Instagram – I’d love to see your version!
Grilled Twice-Baked Potatoes
Ingredients
- 4 large baking potatoes
- 6 slices thick-cut bacon
- ⅔ cup sour cream plus more for serving
- ¼ cup half-and-half
- 6 Tbsp unsalted butter room temperature, divided
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 Tbsp chives finely chopped, plus more for garnishing, can substitute green onions
- 2 cups Cabot Seriously Sharp Cheddar Cheese divided
Instructions
- Preheat oven to 375°F.
- Poke each potato several times with a fork. Place potatoes directly on oven rack and bake for 60 minutes, or until tender and a fork can easily slide into potatoes.
- While potatoes are baking, cook bacon until crispy. Crumble cooked bacon into a bowl and set aside.
- Once potatoes are fully cooked, remove from oven and set aside to cool for ~20 minutes, or until they can be handled.
- Preheat grill to 350°F.
- Slice the top ⅓ off of each potato. Scoop out the inside of each potato, placing the cooked portion into a large bowl. (Tip: Leave ~¼” of potato attached to the skin.)
- Add sour cream, half-and-half, 4 Tbsp of butter, salt and pepper to the bowl with the cooked potatoes. Using a hand mixer, mix until well combined and fluffy.
- Add chives, half of the crumbled bacon bits and 1¾ cups of shredded cheddar cheese. Stir until well combined.
- Rub the outer skins of the potatoes with the remaining 2 Tbsp of butter.
- Spoon the potato mixture back into the potato shells. Sprinkle remaining bacon and shredded cheese on top.
- Place potatoes on grill and close lid. Grill for 8-10 minutes, or until cheese has completely melted.
- {Optional} Before serving, top with additional sour cream and chopped chives.
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Cant wait to make this soon for me can i use tofu i never had grilled twice baked potatoes before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
Yes! Feel free to use tofu in place of the bacon, or just skip that part entirely. The grill flavor with the potatoes is fantastic!
You’ve elevated baked potatoes to a new stratosphere, David! These look amazing, and that addition of cheese…… yummm!
Thank you so much, Michelle! Twice-Baked Potatoes are delicious in their own right, but when you add the grill flavor, too? YUM!
And now you have me craving twice baked potatoes – this version with these being finished off on the grill sound absolutely amazing! Bet there won’t be any leftovers with these – unless you hide them away when you retrieve them off the grill, of course! 🙂
Haha – we had some leftovers of these potatoes…but only because I made them several times. They were THAT good! (And the leftovers were pretty awesome, too.) Thanks, Shashi!
Oh yes please. Jacket potatoes are the bomb! Actually we haven’t made them for years; must do it again sometime.
cheers
sherry
Ah – you should make a batch soon! Like this weekend! 🙂
This is a great side dish, or a meal!
We turned these into a legit meal by themselves. They were SO good! Thanks, Mimi!
Yum! I love twice baked potatoes! Such a great idea using the grill to add more flavour. So perfect for summer. This one will definitely have to make an appearance over the next couple of months (no doubt, more than once). So a yummy combination, too, with the cheese, chives and bacon. Have a great weekend, my friend. 🙂
Twice baked potatoes really are delicious, aren’t they?? The grill flavor just takes something that is already good and makes it better! 🙂
These sound like absolute flavor bombs, David. (Also calorie bombs but hey, every once in a while, right?) And I love how you finish them on the grill. No need to make a run into the kitchen for the side dish!
Everything in moderation, Frank! We ate these potatoes as a meal by themselves, but I could see cutting them in half and serving them with a piece of grilled chicken, too. They’re fantastic!!
oooo, you had me drooling here. I love baking potatoes twice, but haven’t used a grill to do so. Now I just have to make these!
The added grill flavor at the end takes this recipe up a notch…and that’s difficult to do as these potatoes are delicious in their own right! Thanks, Simone!!
Ooo I love twice-baked potatoes, although I make them rarely as they take a bit too longer to make (than I prefer to spend for most of my recipes!) These look and sound absolutely terrific with all these amazing flavours – absolutely irresistible!
You are absolutely right, Ben – twice-baked potatoes do take a while to make. I don’t make them very often myself for that very reason. However, when you do make them, go ahead and make a bunch. They freeze well! I remember my mother often having a bag of fully cooked twice-baked potatoes in the freezer. All you’d have to do is thaw ’em out and heat ’em up again!
These Grilled Twice-Baked Potatoes sound absolutely mouthwatering! I love how you’ve combined creamy mashed potatoes with all those delicious toppings and then added that extra grill flavor it must give them such a fantastic smokiness.
The smokiness from the grill really does take this recipe up a notch, Raymund! And given that the grill is out pretty much 24-7 during the summer months, this is an easy side dish to finish off on a grilling night. Cheers!