Method: Another method that skips the oven, microwaving a potato is certainly one of the fastest methods. Place two prepared potatoes on a microwave-safe plate and cook on High in 4-minute intervals, turning the potatoes between intervals. The total time is about 12 minutes. Rest on the counter for 5 minutes then slice each open and serve.
Results: It’s hard to beat the convenience of a microwave, but the testers found some problems with this method. First, microwaves tend to cook unevenly, so you’ll have to rotate the potatoes every 4 minutes. The biggest challenge, though, is that the rapid cooking process actually breaks down the cellular structure too quickly, leading to a somewhat gummy texture and thin, fragile skin.
Pros: Very convenient and simple. No need to turn on the oven.
Cons: Potatoes have to be rotated every 4 minutes. Uneven cooking results in a gummy interior and lackluster skin.
Grill (direct heat)
A potato that was grilled in direct heat.
Food & Wine / Photo by Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
Rating: 6/10
Method: Using a grill to make baked potatoes is ideal when you want a simple side that you can set on the grates and forget for a while. The method for cooking spuds over direct heat starts with wrapping them in 2 layers of heavy-duty aluminum foil. Then, place them directly over the heat source (we used a gas grill for these tests) set to medium, 350°F to 400°F, cover, and cook. Rotate them every 15 minutes until fork-tender, which will take 50 to 60 minutes. Unwrap and discard the foil and rest the potatoes for 5 minutes before serving.
Results: Cooking over direct heat, as opposed to indirect heat, meant the potatoes were tender faster. Testers found that it’s critical to wrap the potatoes in foil, no matter the grilling method. The results were decent, with slightly leathery skin but fluffy interiors.
Pros: Potatoes had pleasantly fluffy interiors.
Cons: You need to monitor the potatoes as they cook, flipping every 15 minutes. The skin was leathery and not crispy.
The Best Grills for Every Outdoor Setup, According to Our Tests
Grill (indirect heat)
