These fun baked potatoes are a terrific way to make use of the warming rack on your Hybrid Fire Grill. The warming rack can be used for so many things other than just warming. It’s a great place to soften root vegetables while the grill preheats, and is an excellent place for baked potatoes with that perfect ribeye steak. The potatoes are always a crowd favorite with their unique cut.
- 2-4 large russet potatoes
- 2 tablespoons coarse sea salt
- 2 tablespoons olive oil
- 3-4 green onions
- Butter and sour cream to taste
Start by preheating the Hybrid Fire Grill to 400°F. While the grill is preheating, scrub the russet potatoes thoroughly under cool water. Then, using a sharp knife, make a series of criss-cross cuts about ¼' deep in the potato by pressing the knife into the side of the potato and rotating it like in the photo below.
Once the incisions are made, wet the potatoes with water and liberally season with sea salt. Place them on the warming rack, close the lid and let them bake for about 50 minutes, until the internal temperature is 200°F.
Tip: By using only water to start the baking process, the potato skins won’t get too dark, and the salt will bake into the surface.
Then, remove the potatoes, drizzle with olive oil and return to the grill for another 10-15 minutes until the internal temperature reaches 210°F. Adding the oil for only the last ten minutes creates a crunchy potato skin with a pillowy inside that you would expect at a fine steakhouse.
Remove from the grill and serve with butter, sour cream and green onions, or your favorite potato toppings.
Tip: For added flavor, try placing one oak wood chunk on the cooking grate surface, above an active burner. The wood won’t ignite but it will smolder and smoke nicely, and add a mild smoke flavor to the potato skin.