Hasselback Heaven: Grilled Baked Potatoes with Smoky Perfection

Grilled baked potatoes are a classic summer side dish, but have you ever tried grilling *and* baking them? Or taking it a step further with a Hasselback technique? Combining these methods creates a truly unforgettable potato experience. The smoky char from the grill, the fluffy interior from the baking, and the crispy, flavorful edges from the Hasselback cuts all work together in perfect harmony. This recipe will guide you through creating the ultimate grilled baked potatoes that will be the star of your next barbecue.

Why Grill and Bake?

Before we dive into the recipe, let’s talk about why this combination is so fantastic. Grilling provides a wonderful smoky flavor that you simply can’t achieve in the oven. Baking ensures the potato is cooked through evenly and becomes incredibly fluffy inside. The Hasselback cut allows for even more surface area to crisp up and absorb the smoky flavor, plus it looks impressive!

Ingredients You’ll Need

* 4 large russet potatoes, scrubbed clean
* 4 tablespoons olive oil, plus more for brushing
* 2 cloves garlic, minced
* 1 teaspoon smoked paprika
* 1/2 teaspoon garlic powder
* 1/4 teaspoon onion powder
* Salt and freshly ground black pepper to taste
* Optional toppings: shredded cheddar cheese, sour cream, bacon bits, chopped chives, green onions, salsa, chili, or any of your favorite potato toppings

Equipment Needed

* Grill
* Baking sheet
* Sharp knife
* Cutting board
* Small bowl
* Pastry brush or spoon
* Tongs

Step-by-Step Instructions

This recipe is divided into three main stages: prepping the potatoes, grilling them, and baking them. Let’s get started!

Step 1: Preparing the Potatoes (Hasselback Style)

1. **Wash and Scrub:** Thoroughly wash and scrub the potatoes under cold running water. Remove any dirt or debris. You can leave the skin on for extra flavor and nutrients.
2. **The Hasselback Cut:** Place a potato on a cutting board. Using a sharp knife, make thin, evenly spaced cuts across the potato, about 1/8 to 1/4 inch apart. Be careful not to cut all the way through; you want the bottom of the potato to remain intact. A helpful trick is to place the potato between two chopsticks or wooden spoons; these will prevent you from accidentally cutting all the way through. Repeat with the remaining potatoes.
3. **Seasoning the Oil:** In a small bowl, combine the olive oil, minced garlic, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well to create a flavorful basting oil.
4. **Oiling and Seasoning:** Using a pastry brush or spoon, generously brush the seasoned oil all over the potatoes, making sure to get in between the cuts. This will help them crisp up and add flavor.

Step 2: Grilling the Potatoes

1. **Prepare the Grill:** Preheat your grill to medium heat (around 350-400°F or 175-205°C). If using a charcoal grill, bank the coals to one side to create a direct and indirect heat zone.
2. **Grilling Time:** Place the potatoes directly on the grill grates over medium heat. Grill for about 15-20 minutes, turning occasionally, until they start to soften and develop grill marks. Close the grill lid to help retain heat. Watch carefully to prevent burning. If your grill has hot spots, rotate the potatoes to ensure even cooking.
3. **Indirect Heat (Optional):** If the potatoes are browning too quickly, move them to the indirect heat zone of the grill to continue cooking without burning. This will allow them to soften further without charring excessively.

Step 3: Baking the Potatoes

1. **Preheat the Oven:** While the potatoes are grilling, preheat your oven to 400°F (200°C).
2. **Transfer to Baking Sheet:** Carefully transfer the partially grilled potatoes to a baking sheet lined with parchment paper or foil. This will make cleanup easier.
3. **Bake to Perfection:** Bake in the preheated oven for 20-30 minutes, or until the potatoes are tender and the insides are fluffy. You can test for doneness by inserting a fork into the center of a potato; it should slide in easily.
4. **Optional Broiling (For Extra Crispiness):** For extra crispy edges, broil the potatoes for the last 2-3 minutes of baking, keeping a close eye on them to prevent burning.

Step 4: Serving and Topping

1. **Let Cool Slightly:** Remove the potatoes from the oven and let them cool slightly before handling.
2. **Fluff and Serve:** Gently fluff the insides of the potatoes with a fork. This will make them even more airy and delicious.
3. **Add Your Favorite Toppings:** Load up your grilled baked potatoes with your favorite toppings! Some popular choices include shredded cheddar cheese, sour cream, bacon bits, chopped chives, green onions, salsa, chili, a dollop of butter, or a sprinkle of fresh herbs. Get creative and customize them to your liking!

Tips and Tricks for Perfect Grilled Baked Potatoes

* **Choose the Right Potatoes:** Russet potatoes are the best choice for baking due to their high starch content, which results in a fluffy interior. Other potato varieties, such as Yukon Gold or red potatoes, can also be used, but they will have a slightly different texture.
* **Evenly Spaced Cuts:** When making the Hasselback cuts, try to keep them evenly spaced and consistent in depth. This will ensure that the potatoes cook evenly and have a uniform appearance.
* **Don’t Overcrowd the Grill:** Avoid overcrowding the grill, as this can lower the temperature and prevent the potatoes from cooking properly. If necessary, grill the potatoes in batches.
* **Control the Heat:** Monitor the heat of your grill carefully to prevent the potatoes from burning. Adjust the grill temperature or move the potatoes to a cooler part of the grill as needed.
* **Use a Meat Thermometer (Optional):** To ensure the potatoes are cooked through, you can use a meat thermometer. The internal temperature should reach around 205-212°F (96-100°C).
* **Soaking Potatoes (Optional):** Soaking the cut potatoes in cold water for 30 minutes before grilling can help to remove excess starch, resulting in crispier edges.
* **Experiment with Seasonings:** Don’t be afraid to experiment with different seasonings and flavor combinations. Try adding other spices like cumin, chili powder, or oregano to the oil mixture. You can also use different types of garlic, such as roasted garlic, for a richer flavor.
* **Topping Bar:** Set up a topping bar with a variety of toppings so that everyone can customize their own potatoes. This is a great idea for parties or gatherings.
* **Leftover Potatoes:** Leftover grilled baked potatoes can be stored in the refrigerator for up to 3-4 days. Reheat them in the oven, microwave, or on the grill. You can also use leftover potatoes to make other dishes, such as mashed potatoes, potato salad, or potato pancakes.
* **Grill Placement**: Using a two zone fire on a charcoal grill makes it easier to control the cooking process. Put potatoes on the indirect heat side if they start to burn. Make sure to occasionally rotate them.

## Variations and Additions

* **Sweet Potatoes:** Substitute russet potatoes with sweet potatoes for a sweeter and more nutritious option. Adjust cooking times as needed, as sweet potatoes may cook slightly faster.
* **Different Oils:** Use different types of oil, such as avocado oil or coconut oil, for a slightly different flavor profile.
* **Cheese Inside the Cuts:** Stuff shredded cheese in between the Hasselback cuts before grilling for a cheesy surprise.
* **Herbed Butter:** Make an herbed butter by combining softened butter with chopped fresh herbs like rosemary, thyme, or parsley. Spread the herbed butter over the potatoes before grilling or baking.
* **Bacon-Wrapped:** Wrap the potatoes in bacon before grilling for an extra smoky and savory flavor. Secure the bacon with toothpicks.
* **Chili Baked Potatoes:** Top the grilled baked potatoes with your favorite chili for a hearty and satisfying meal.
* **Mediterranean Style:** Top the grilled baked potatoes with feta cheese, Kalamata olives, sun-dried tomatoes, and a drizzle of olive oil for a Mediterranean-inspired flavor.
* **Spicy Chipotle:** Add chipotle powder or minced chipotle peppers to the oil mixture for a spicy kick.
* **Vegan Option:** Skip the dairy based toppings. Use plant based sour cream and cheese to accomodate vegan guests.

## Serving Suggestions

Grilled baked potatoes are a versatile side dish that pairs well with a variety of main courses, including:

* Grilled steak
* Grilled chicken
* Grilled burgers
* Grilled fish
* Grilled vegetables
* Barbecue ribs
* Pulled pork

They can also be served as a light meal on their own, especially when loaded with toppings. Consider serving them with a fresh salad or a side of grilled vegetables for a complete and balanced meal.

## Make-Ahead Tips

* **Prepare Potatoes Ahead of Time:** The potatoes can be prepped (washed, scrubbed, and cut Hasselback style) up to a day in advance. Store them in a bowl of cold water in the refrigerator to prevent browning. Drain well before grilling.
* **Make Seasoned Oil in Advance:** The seasoned oil can also be made ahead of time and stored in an airtight container in the refrigerator. Bring to room temperature before using.

## Nutritional Information (Approximate)

(Values will vary depending on the size of the potatoes and the toppings used.)

* Calories: 200-300 per potato (without toppings)
* Protein: 4-5 grams
* Fat: 8-10 grams
* Carbohydrates: 40-50 grams
* Fiber: 4-5 grams

Potatoes are a good source of potassium, vitamin C, and fiber.

## Conclusion

These grilled baked potatoes are a delicious and impressive way to elevate your next barbecue. The combination of grilling and baking, along with the Hasselback cut, creates a flavor and texture that is simply irresistible. With a few simple ingredients and steps, you can easily create a restaurant-worthy side dish that everyone will love. So fire up the grill, gather your favorite toppings, and get ready to enjoy the ultimate grilled baked potato experience!