Can you bake a potatoe then reheat it on a grill?

Answer 1

Sure...why not?

Answer 2

Why not just bake it on the grill? Wrap it in foil, and put it at the edge when the coals just get hot. Put them in long before the meat (usually about the same time as an oven), but they bake just fine.

If you have so much meat that you will need all of the grill, then remove the potatos, or stack them in one corner, while the meat is grilling.

Answer 3

Yes, and I agree with just about everything every body said. Plus::

Before you put it on the grill or nuke it, shred or chop some cheese in it.
And/or pour salsa on it
And/or crisped bacon
And/or a slice or two of turkey or some kinda meat or leftover.

I went to a restaurant called The Baked Potato and those are pretty much all the main courses, but the potatoes are HUGE and come stuffed with stewed chicken, beef, curries, veggies and lots of other things.

Just think of what YOU can do with the lowly potato.
You could be The Potato KING ! ! !

Answer 4

Of course!

I remember the days when I was younger and of being at home when my parents were working all the time...they would bake a bunch of potatoes and make gobs of other food and stick it in the fridge for me to munch on after I got home from school. After a while I got sick of eating baked potatoes with butter, cheese, bacon bits etc...so I got inventive...however there are a few guidelines you should follow when grilling pre-baked potatoes.

Choose waxy potatoes.

Potatoes generally have different textures based on their variety. Ignore this if you already know the difference. There are basically two main varieties of potatoes on the market...one is the starchy variety and the other is waxy and then a third would be one that is both starchy and waxy.

So what does this all mean?

Well if you ever noticed when you eat a baked potato...generally in America we use the starchy variety to bake with. That would be like a Russet potato....the plain brown kind with the rough skin before it's baked. When you bake these types of potatoes the meat inside tends to be fluffy and somewhat dry...which is probably why so many people feel the need to drown them in cheese, bacon bits, sour cream and the like. These potatoes end up being more dry inside because they have a high starch content. Next time you bite into one of these potatoes feel the texture of it in your mouth, you'll notice that the meat of the potato is somewhat dry and almost flakey. These potatoes make for excellent baking, however if you were to try to slice a starchy baked potato so you could re-heat it on a gas or charcoal grill...you will end up with potato skin and shreds of baked potato falling through your grill grates.... everywhere!

Now I love to grill, I love the grilled taste...and in my opinion the best way to get that grilled taste in your food is to have as much contact with the grill grates and open flame as possible. That means if you have a potato that is already baked, the best possible way to get that grilled taste is to slice it into rounds....around 1/2" to 1/4" thick. That way there is more surface area being charred and it'll have more of that awesome grilled taste you're looking for.

If you were cooking with raw potatoes achieving this grilled taste is very possible with all types of raw potatoes. However in this case you have potatoes that have already been baked. This becomes a problem again because starchy potatoes will fall apart on the grill if they've already been cooked.

Which means....if you want the best results with grilling potatoes you need to start with a waxy potato. Examples of waxy potatoes would be red potatoes, blue potatoes, and my favorite semi-waxy semi starchy...yellow...Yukon gold potatoes. Next time you bite into one of these types of potatoes feel the texture in your mouth. The meat will have a more solid and slippery type of feel and it won't flake or be as dry as a starchier potato. This means that if you have a waxy potato that has been baked it has less of a chance to fall apart when cut into rounds. I'm not saying it won't fall apart if you cut into it, but it will have a LESS likely chance to fall apart when compared to a starchy potato.

Of course you could always try to re-heat a whole baked potato directly on the grill and if doing so I would only turn on one side of your bbq and leave the other burner off...heating the potato on the grill over the "off" side. That way you can use indirect heat to warm it up and not risk burning the outer skin layer before the inside even gets a chance to heat thoroughly. Just remember though, that by heating a whole potato on the grill you will be losing out on a lot of possible surface area of food...only the outside of the potato will have those awesome grill marks!

If you've got time, you should compare the results of two different sliced potatoes over the grill before you bake them. It just takes some olive oil, salt, and pepper and patience.

Good luck!

Answer 5

what i usually do is microwave them (bout 6 minutes for 1 or 2 & 11 minutes for 4) and then finish cooking them on the grill while i cook the meat. if you decide to do this dont forget to poke holes in them with a fork first so they dont explode

Answer 6

Probably, it might be different if you cooked it twice on the grill but one oven and then one grill should work out.

Answer 7

Yeah, just don't completely bake it otherwise it will tend to split very easily. Keep the skin moist or it will burn.

Answer 8

Yes that sounds like a good idea, I might just try that.

Answer 9

yes i do it all the time put some butter on it and wrap it in foil its good stuff

Answer 10

Yes & they are lovely that way.

Answer 11

Don't see why not, it sounds good to me.