Paula Deen Baked Grilled Potato

Paula Deen baked grilled potato is a fluffy, foil-wrapped side dish with four large baking potatoes and plenty of butter that comes together in 55 minutes. Save this easy cookout side dish for potluck night, game day or Sunday dinner, because it cooks right on the hot coals with no oven needed.

Turn the potatoes often with tongs while they sit in the coals, because the heat hits them from every side that way. Leave them in one spot and the bottoms scorch before the middle ever turns soft.

Paula wraps each potato in double thick, heavy duty foil, which holds in steam and keeps the skin from burning on the coals. She then tops every potato with half a stick of butter, so each one is rich enough to eat without any extra toppings.

Paula Deen Baked Grilled Potato

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

560

kcal

Foil-wrapped potatoes bake in hot coals until the skins turn crisp and the insides go soft and fluffy. Once split open, they melt a generous pat of butter right into the steaming flesh.

Ingredients

• 4 large baking potatoes
  

• 2 sticks Butter
  

Directions

• Prep the potatoes: Wash 4 large baking potatoes and pierce each one with a fork. Then wrap every potato in double thick, heavy duty foil so it stays sealed on the coals.
• Cook on the coals: Set the wrapped potatoes directly onto hot coals and cook for about 45 minutes. Turn them often with tongs, so the heat reaches every side evenly.
• Split and butter: Split each potato open once it feels soft all the way through. Then top every potato with 1/2 stick of butter from the 2 sticks and serve right away.

Tools for this recipe

• OXO 12-inch locking tongs, ThermoPro instant-read thermometer. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I bake these in the oven instead of on coals?

Yes, wrap them the same way and bake at 400°F for about an hour, until a fork slides in easily. You lose the smoky edge from the coals, but the potatoes still come out fluffy.

How do I know the potatoes are done?

Squeeze one gently with a tong or an oven mitt, and it should give all the way through. If it still feels firm in the center, wrap it back up and give it another 10 minutes.

Can I cook these on a gas grill?

A gas grill works fine over medium-high heat with the lid closed. Turn them every 15 minutes or so, and expect them to take about the same 45 minutes to an hour.

Can I wrap the potatoes ahead of time?

You can wash, pierce and wrap them a few hours before the cookout and keep them at room temperature. Then toss them on the coals when you're ready, so there's nothing left to do at the grill but turn them.

Is half a stick of butter per potato too much?

That's how Paula makes it, and it's what gives the potato its Southern-style richness. If you want less, start with a few tablespoons and let everyone add more at the table.