Baked Potatoes on a Blackstone Griddle
You can absolutely make baked potatoes on a Blackstone. The foil-wrap method works like a steam oven — the potato cooks in trapped heat and steam, producing a fluffy interior. The faster method, and honestly the better one for griddle cooking, is to par-cook the potatoes in the microwave and finish them on the flat top to develop a crispy, seasoned exterior that oven-baked potatoes rarely achieve.
Both methods work. The par-cook method is 30 minutes faster and gives you a crisper skin.
Prep time: 5 minutes · Cook time: 20–60 minutes (method dependent) · Serves: 4
Griddle temperature: 375°F (medium-high heat) for finishing
Method 1: Foil-Wrapped (Full Cook on the Griddle)
Ingredients
- 4 large russet potatoes
- 2 tbsp olive oil or avocado oil
- 1 tsp salt
- 1 tsp black pepper
- Heavy-duty aluminum foil
Instructions
Step 1: Scrub potatoes, pat dry, and poke all over with a fork (8–10 times each). Rub with oil, season generously with salt and pepper.
Step 2: Wrap each potato tightly in two layers of heavy-duty foil.
Step 3: Preheat the griddle to medium (350°F). Place foil-wrapped potatoes on the griddle. Close the hood if your Blackstone has one.
Step 4: Cook for 45–60 minutes, turning every 15 minutes to ensure even cooking. A large russet potato takes about 50–55 minutes.
Step 5: Test for doneness by squeezing the potato through the foil — it should give easily with no firm spots. A skewer or fork inserted through the foil should meet no resistance.
Step 6: Open the foil, split, and load with toppings.
Method 2: Par-Cook + Griddle Crisp (Recommended, 25 minutes)
Ingredients
- 4 large russet potatoes
- 2 tbsp avocado oil or duck fat
- Coarse kosher salt
- Black pepper
- Optional: garlic powder, smoked paprika
Instructions
Step 1: Scrub potatoes, poke all over with a fork. Microwave on high for 8–10 minutes (flip halfway) until a fork slides through easily. The center should be fully cooked.
Step 2: While still hot, rub potatoes all over with oil and season generously with coarse salt, pepper, and garlic powder. The oil goes on hot so it crisps the skin better.
Step 3: Preheat the griddle to medium-high (375°F).
Step 4: Place potatoes directly on the hot griddle. Cook 3–4 minutes per side — turn every 3–4 minutes until all four “sides” are crispy and golden. Total: 12–16 minutes.
Step 5: Split, fluff the interior with a fork, and add toppings immediately.
Toppings
Classic: butter, sour cream, shredded cheddar, bacon bits, green onions, salt and pepper.
Loaded: all of the above, plus chili on top.
Healthy: Greek yogurt instead of sour cream, shredded chicken, salsa, black beans.
Tips
Use russets. Russet potatoes have the right starch-to-water ratio for a fluffy interior and a skin that crisps. Yukon Golds work but are waxier and don’t fluff the same way.
Salt the skin aggressively. Crispy baked potato skin needs salt. Don’t be shy — it seasons the skin and helps it crisp.
The par-cook method wins on the griddle. The flat-top surface is designed for direct contact cooking, not enclosed heat. Par-cooking handles the interior; the griddle handles the exterior. The result is better than either method alone.
Use duck fat if you have it. Rubbing with duck fat instead of vegetable oil gives the skin an extraordinary crispiness. Avocado oil is the next best option.
More flat-top recipes: Blackstone Side Dishes · Blackstone Dinner Ideas
Frequently Asked Questions
What temperature do you cook baked potatoes on a Blackstone griddle?
For the foil-wrap method: 350°F (medium) for 45–60 minutes. For the par-cook method: finish at 375°F (medium-high) for 12–16 minutes to crisp the exterior. The par-cook method gives better results on a flat-top griddle.
How long do baked potatoes take on a Blackstone?
Foil-wrapped from raw: 45–60 minutes at medium heat. Par-cooked in the microwave first (8–10 minutes): 15–20 minutes total on the griddle to finish and crisp the exterior.
Can you bake potatoes on a Blackstone without foil?
With the par-cook method, yes — microwave the potatoes first, then cook directly on the oiled griddle to crisp all sides. Without foil and without pre-cooking, the exterior would char before the interior cooks through.