1. Preheat your grill to 200-220F with flame diffuser closed.
2. Wash your potatoes thoroughly and dry them well.
3. Pierce the skin on the potatoes with a fork 6-8 times each.
4. Place the potatoes on the preheated grill for 2 hours at 200°F.
5. Remove the potatoes from the grill and increase temperature up to 400°F.
6. Rub each potato with olive or avocado oil, and sprinkle on all sides with kosher salt. The oil will help the salt stick to the skin of the potatoes and also crisps up the skin.
7. Place the potatoes back on the grill at 400°F for about an hour, or until a fork inserts easily all the way to the middle of the potato.
8. Cut open potatoes halfway and mash the insides lightly with a fork. Top with bacon, cheese, sour cream, chives, salt, pepper, etc. of choice.
Mesquite, Hickory, Lychee, Cherry
