Grilled Twice Baked Potatoes – Fire Day Friday

I fire roasted a Cuban pork roast earlier this week and while it was cooking, I decided to cook a few twice baked potatoes at the same time.

Baked potatoes are good, but twice baked potatoes are even better.  Twice as good, to be exact!

Grilled Twice Baked Potatoes
Source:  Nibble Me This


  • 4 large Yukon gold potatoes*
  • oil
  • salt
  • 1/4 cup butter, softened
  • 1/4 cup sour cream
  • 1/2 cup colby jack cheese, shredded
  • 1/4 cup roasted red pepper, finely diced
  • 1 tsp kosher salt
  • 1/2 tsp black ground pepper
  • 1/3 cup Bush’s Best Black Beans, rinsed and drained


  1. Preheat a charcoal grill set up for indirect heat to 350f*.
  2. Wash and dry the potatoes.  Give a light coating of oil and season liberally with salt.
  3. Place the potatoes on the grill and cook for about 60-90 minutes, until the potatoes are slightly soft to the touch.
  4. Remove potatoes from the grill and allow to cool for 5 minutes.  Holding each potato with an oven mitt, carefully slice off the top 1/2 inch of the potato.  
  5. Using a small spoon or scoop, hollow out each potato, reserving the potato pulp in a large bowl.
  6. Add the butter, sour cream, cheese, red pepper, beans, salt and pepper to the potato pulp and mix well.
  7. Spoon this mixture back into the potato shells.  
  8. Place the potatoes back onto the grill for another 15 minutes.
  9. Top with sour cream, additional cheese, or any other toppings that you choose.


  • Yukon gold:  I prefer Yukon gold potatoes for their buttery smooth texture and slightly sweet taste.  You could use regular bakers instead.  
  • Temps:  You could also cook these faster at 400f, but I was already cooking something at 350f in the grill so that is what I went with.  
My potatoes doubled as a roasting rack for the pork roast.