The Secret to the World’s Best Baked Potato
There’s a reason Chili Loaded Baked Potatoes are taking over backyard BBQs this season. While the oven-baked version is a classic, the grilling method unlocks a level of flavor and texture that’s truly viral-worthy.
By roasting large Russet potatoes over indirect heat, you achieve an impossibly fluffy interior that pairs perfectly with a thick, savory beef chili. But the real “magic moment” happens at the end: a quick sear over direct flames creates a crispy, charred skin that shatters with every forkful.
Why the Russet is King
When it comes to a loaded spud, the variety of potato matters. Russet potatoes are essential because their high starch content allows the cells to separate when cooked to the perfect temperature.
This creates that signature “fluffy” cloud inside that acts like a sponge for chili juices. Plus, their thick skins are sturdy enough to hold a mountain of toppings without tearing—an absolute must for a photo-ready finish.
The Temperature “Sweet Spot”
The difference between a “good” potato and a “great” one is exactly °F. To achieve total starch perfection, your potatoes need to reach an internal temperature between °F and °F.
At this range, the interior becomes light and airy. Anything lower, and you’re left with a gummy, dense center. Anything higher, and the potato starts to dry out. Use an instant-read thermometer to take the guesswork out of the equation!
The Ingredients
For the Potatoes:
large Russet potatoes (– oz each)
large Russet potatoes (– oz each)
tbsp. olive oil
tbsp. olive oil
½ tsp. kosher salt
½ tsp. kosher salt
tsp. black pepper
tsp. black pepper
½ tsp. garlic powder (optional)
½ tsp. garlic powder (optional)
For the Filling & Toppings:
cups thick beef or turkey chili
cups thick beef or turkey chili
⅓ cups shredded cheddar or Colby Jack cheese
⅓ cups shredded cheddar or Colby Jack cheese
½ cup sour cream
½ cup sour cream
¼ cup crispy bacon bits
¼ cup crispy bacon bits
green onions, sliced
green onions, sliced
Pickled jalapeños (optional)
Pickled jalapeños (optional)
Step-by-Step Guidance
. Prep for Perfection
Scrub your potatoes clean and pat them bone-dry. Pierce them – times with a fork to let steam escape—this prevents “potato explosions!” Rub them with olive oil and season generously with salt, pepper, and garlic powder.
. The Indirect Roast
Set your grill for indirect heat (°F to °F). Wrap the potatoes loosely in foil and place them on the cool side of the grill. Close the lid and roast for to minutes, rotating every minutes for even cooking.
. The “Viral” Crispy Finish
Once they hit °F, remove the foil. Place the potatoes directly over the flames for – minutes per side. This develops a smoky, toasted char and a crunchy exterior that puts oven potatoes to shame.
. Load ‘Em Up
Slice the potatoes lengthwise and fluff the insides with a fork. Add a pat of butter if you’re feeling indulgent! Layer on the cheese, then the hot, thick chili.
. The Final Melt
Return the loaded potatoes to the indirect side of the grill for minutes. This melds the flavors and gets that cheese perfectly bubbly and pull-apart melty.
. Garnish and Serve
Top with cold sour cream, salty bacon, fresh green onions, and jalapeños for a pop of heat. Serve immediately while the contrast between the hot chili and cold toppings is at its peak.
Pro-Tips for the Best Results
Thicken Your Chili: Watery chili is the enemy of a good potato. Simmer your chili uncovered for minutes before serving to ensure it “clings” to the potato rather than running off.
Thicken Your Chili: Watery chili is the enemy of a good potato. Simmer your chili uncovered for minutes before serving to ensure it “clings” to the potato rather than running off.
Keep the Kitchen Cool: Grilling isn’t just about flavor; it’s about efficiency. Moving the cookout outdoors keeps your house cool during the summer heat.
Keep the Kitchen Cool: Grilling isn’t just about flavor; it’s about efficiency. Moving the cookout outdoors keeps your house cool during the summer heat.
Make Ahead: You can bake the potatoes up to days in advance. Just reheat them on the grill or in a °F oven for minutes before loading and melting.
Make Ahead: You can bake the potatoes up to days in advance. Just reheat them on the grill or in a °F oven for minutes before loading and melting.
Whether you’re hosting a tailgate or just looking for a fun weeknight dinner, these spuds are guaranteed to be the star of the show!
