Easy Baked Potato On Blackstone

Get perfectly crispy-skinned, fluffy baked potatoes right on your Blackstone griddle. This easy method gives golden exteriors and tender, steaming interiors in just under an hour.

If you love perfectly cooked baked potatoes but want to skip the oven, your Blackstone griddle is about to become your new best friend.

These potatoes come out with golden, crispy skins and soft, fluffy insides every time, making them ideal for a quick side dish or a weekend cookout.

Whether you’re topping them with butter, sour cream, cheese, or your favorite herbs, cooking on the Blackstone adds a delicious smoky flavor you just can’t get in the oven.

Why You Will Love Cooking Potatoes On The Blackstone!

• Crispy Skins Every Time: The griddle’s even heat gives potatoes a golden, crunchy exterior without drying out the inside.
• Fluffy, Tender Interiors: Cooking directly on the Blackstone locks in moisture, producing perfectly soft, fluffy insides.
• Quick and Efficient: The high heat of the griddle reduces cooking time compared to a conventional oven.
• Smoky, Grilled Flavor: Your potatoes pick up a subtle smoky taste that makes them feel like a backyard barbecue treat.
• Versatile and Customizable: Top with butter, cheese, herbs, or even load them with chili—endless flavor options with minimal effort.

If you are looking for some easy recipes for your Blackstone Griddle, some of my favorites are Blackstone Griddle Pork Chops, Blackstone Smashed Potatoes, and Blackstone Catfish.

Ingredients Needed

• Russet Potatoes: Large, starchy potatoes perfect for fluffy baked interiors.
• Olive Oil: Light coating to help potato skins crisp evenly.
• Salt: Enhances flavor and draws out natural potato moisture.
• Black Pepper (optional): Adds mild heat and flavor contrast to potatoes.
• Butter (optional, for serving): Adds rich creaminess to finished baked potatoes.
• Sour Cream (optional, for serving): Tangy topping to complement crispy, fluffy potatoes.
• Chopped Chives or Herbs (optional): Fresh garnish to brighten flavor and presentation.

Recipe Variations

• Loaded Baked Potato: Top with shredded cheese, crumbled bacon, sour cream, and chopped green onions for a hearty, restaurant-style version.
• Breakfast Potato: After baking, top with scrambled eggs, sautéed veggies, and a drizzle of hot sauce for a morning twist.

​How To Make Easy Baked Potato On Blackstone Griddle

Step 1: Wash and scrub 4-6 russet potatoes. Pat them dry, then lightly coat each potato with olive oil and sprinkle with salt.

Step 2: Heat your Blackstone griddle to medium-high (around 400°F). Make sure the surface is evenly hot before adding the potatoes. Optional: Wrap potatoes in foil before cooking for a slightly softer skin, or leave them unwrapped for maximum crispiness.

Step 3: Arrange the potatoes directly on the griddle surface, leaving space between each for even cooking.

Step 4: Cook for 45–55 minutes, turning the potatoes every 10–15 minutes to ensure all sides get golden and crisp.

Step 5: Pierce each potato with a fork or skewer. The inside should feel soft and tender.

Step 6: Remove from the griddle, slice open, and top with butter, sour cream, cheese, or your favorite garnishes.

Easy Baked Potato On Blackstone Recipe Tips

• Choose the Right Potato: Go for large, starchy russet potatoes—they get fluffy inside and crisp outside.
• Dry Before Oiling: Pat potatoes completely dry before coating with oil to help the skins crisp evenly.
• Even Heat is Key: Preheat your Blackstone griddle fully so the potatoes cook uniformly without burning.
• Rotate Regularly: Turn potatoes every 10–15 minutes to ensure golden skins on all sides.
• Optional Foil Wrap: Wrap potatoes in foil for softer skins or leave unwrapped for maximum crispiness.
• Test Doneness: Pierce with a fork or skewer to make sure the interior is soft and tender before serving.
• Customize Toppings: Butter, sour cream, shredded cheese, chopped herbs, or bacon bits make them extra indulgent.
• Batch Cooking: You can cook multiple potatoes at once, just make sure to leave space between them for even cooking.

Storing and Reheating Instructions

• Storing: Let baked potatoes cool completely before storing to prevent condensation and soggy skins. Place them in an airtight container or wrap individually in foil, then refrigerate for up to 4 days.
• Reheating: Reheat in the air fryer or oven at 350°F for 10–15 minutes until warmed through and skins crisp again. You can also microwave for 2–3 minutes, but the skins won’t stay as crispy.

Easy Baked Potato On Blackstone Recipe Faqs

How long does it take to cook a baked potato on a Blackstone griddle? Large russet potatoes usually take 45–55 minutes at medium-high heat, turning every 10–15 minutes for even cooking.

Should I wrap the potatoes in foil? Wrapping in foil gives softer skins, while leaving them unwrapped creates crispy, golden exteriors.

How can I tell when the potatoes are done? Pierce with a fork or skewer—the inside should feel soft and tender with no resistance.

Can I cook multiple potatoes at once? Yes, but make sure to leave space between them so they cook evenly and the skins crisp properly.

What toppings work best with Blackstone baked potatoes? Butter, sour cream, shredded cheese, chopped herbs, bacon bits, or even a dollop of chili all work beautifully.

Can I prep the potatoes ahead of time? You can scrub, oil, and season them in advance, but cook them fresh for the best crispiness and flavor.

Can I use other types of potatoes besides russets? Yukon Gold or red potatoes can be used, but the interior may be less fluffy and the skins thinner.

What if the potatoes cook unevenly? Rotate them frequently and adjust their position on the griddle to ensure all sides get consistent heat.

More Blackstone Recipes

• BLACKSTONE GRIDDLE FROZEN FRENCH FRIES
• BLACKSTONE SIRLOIN STEAK RECIPE
• BLACKSTONE GRIDDLE SCRAMBLED EGGS
• BLACKSTONE GRIDDLE SAUSAGE PATTIES
• BLACKSTONE CHICKEN STIR FRY
• BLACKSTONE FRIED EGGS RECIPE
• BLACKSTONE CHEX PARTY MIX
• BLACKSTONE APPLE CIDER DONUTS
• BLACKSTONE NAAN

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