RV Recipe: Grilled Baked Potato

 RV Recipe: Grilled Baked Potato

This week’s RV Recipe is for a special camping meal treat – Grilled Baked Potato.

This tasty RV recipe and go right on the grill at your campsite. 

Grilling whole baked potatoes over indirect heat takes 30-55 minutes (depending on the size of the potatoes and the heat of the grill).  Pierce the clean raw potatoes, rub them with oil, and place each potato in foil prior to grilling.

If you want to shorten the cooking time, take a short cut by parboiling the uncut poked potatoes for 10 minutes before you put them on the grill.   

As an alternate you can poke the potatoes and microwave them for 3 minutes per side then finish the cooking process on the grill for 5-10 minutes.

Whether you’re a cooking for yourself or preparing for a few others, it is simple to get delicious, soft, baked potatoes within a reasonable amount of time and with very little prep work.

 A large cooked baked potato can transform from a tasty side dish to a delightful main dish served by simply by cutting the baked potato lengthwise (as usual) then slightly push both ends of the potato toward the center of the potato and opening the potato in the center of the potato a bit more than usual. 

Your baked potato will now hold hold plenty of creative topping and transform a side dish into a main meal.

Leftover baked potatoes can be wrapped and refrigerated then used the next day to make cottage fries.

RV Recipe Ingredients

1 or more             large russet potatoes (avoid using potatoes with a greenish color and/or wrinkly potatoes)

1/2 tsp                  olive oil

1/4 tsp                  sea salt

                              heavy duty aluminum foil

Tasty baked potato toppings: butter, sour cream, diced green onions, cooked bacon bits, steamed broccoli, grated cheese, salsa, salt and pepper and other toppings of choice.

RV recipe Directions

  1.  Clean exterior skin of the potatoes under running water, remove bruise spots or small growths “eyes”, pat dry.
  2.  Pierce each potato 3 times on each side using a steak knife or the prongs of a fork.
  3.  Place potatoes in a bowl or on a cutting board, coat each potato with a small amount of olive or vegetable oil.
  4.  Sprinkle potato with sea salt.
  5.  Wrap each potato in aluminum foil.  Pull the ends of the foil up in the center and twist the foil tails closed.
  6.  Bake the potatoes by placing the potatoes (with crimped foil side up) over med/high indirect heat on the grill.
  7.  Close the lid of the grill while cooking, except while checking the doneness of the potatoes.
  8.  Potatoes are done when they squeeze easily when pressed from the sides.
If you are looking for other RV recipes, food pairings or over 105 recipes that are designed for those who travel in an RV camper, check out my cookbook Small Kitchen Big Flavors! – available at a great Introductory Price on eBay and my blog site at: https:/smallkitchenbigflavorsblog.wordpress.com

 

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Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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