Warmer weather means grilling out! Give these BBQ baked potatoes a try. Loaded with beef and beans then topped with cheese and green onions this potato makes a wonderful meal.
Summer is just kicking off and that means grilling season is in full swing. I’m hoping these loaded baked potatoes will make it on your summer dinner rotation.
This stuffed baked potato recipe has-
- Russet potatoes. Depending on the size will depend on how long they will cook. I like to choose palm-sized potatoes so they take less time.
- Homemade BBQ sauce. Made with ingredients and spices that are probably already in your refrigerator and spice cupboard.
- Ground beef with chili beans in a mild sauce. These simple two ingredients round out this hearty meal.
- Sour cream, cheese, and diced green onions for topping.
- Optional butter and Himalayan salt if cooking on the grill.
How to make BBQ baked potatoes step-by-step
After looking into a few different variations of making BBQ baked potatoes on the grill it seemed like the only logical choice would be to season the tin foil that we are wrapping our potatoes in.
Start by ripping off 6 large sheets of tin foil. Wash the potatoes then set them aside. In a microwaveable bowl melt the butter.
With a basting brush spread the butter on one side of each piece of tin foil. Sprinkle with sea salt.
Poke each potato with a fork to make holes for steam to escape as they cook.
Put the baked potato right in the center of the tin foil then fold at the top then the sides. It is now ready for the grill.
Crank the heat on the grill to medium heat so these cook low and slow for 45 minutes-1 hour.
Short on time? Cook the potatoes in the Instant Pot. Scrub and dry them, then place them on the trivet in the pan of the Instant Pot with 1 cup of water in the bottom. Close and seal, and set for manual pressure for 14 minutes. (Increase time by 5 minutes if larger than potatoes shown above). Let the pressure come down. Use tongs to remove.
In the last 15 minutes of the potato, cooking makes the toppings. I decided on beef, beans, and a slightly sweet BBQ sauce would be perfect!
In a bowl mix together the ketchup, brown sugar, mustard, apple cider vinegar, molasses, chili powder, and paprika. Stir to combine thoroughly.
In a medium saute pan over medium heat, brown the ground beef until the meat is cooked all the way through and no longer pink. Drain off the extra fat from the pan if needed.
Add the can of chili beans to the pan, do not drain the sauce.
Heat through for an additional 4 minutes over medium heat.
Take the potatoes off the grill and let sit for a few minutes. Open the foil carefully since steam will escape. Cut the potato in half.
Split the potatoes in half and top with the beef and beans. Top with shredded cheese, sour cream, and diced green onions.
If grilling, return to the grill for 2-4 minutes to melt the cheese.
Tips & Variations
- Using the Instant Pot to make the potatoes? You can broil them to melt the cheese or just serve them as is.
- Don’t like beef? Use cooked ground turkey or chicken.
- This is a great recipe to swap the ground beef out for leftover smoked brisket or pork.
- Skip the can and make your own chili beans with this recipe from The Yummy Life.
Add the potatoes, beef, and beans. and toppings in separate containers and refrigerate. Eat within 3 days. Reheat individual potatoes with toppings in the microwave or in an oven-proof dish in the oven at 375 degrees for 10 minutes.
It is not recommended to reheat this recipe.
Need more cookout recipes?
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
BBQ Baked Potatoes
- grill or Instant Pot directions for both stated in post
- medium sautee pan
- aluminum foil
- 6 large baking potatoes
- 1 pound ground beef I used 80/20 mix
- 15.5 ounces chili beans
- 1/2 cup ketchup
- 1 tablespoon lightly packed brown sugar
- 1 tablespoon yellow mustard
- 2 teaspoons apple cider vinegar
- 1 teaspoon dark molasses
- 1 teaspoon chili powder
- 1/4 teaspoon Spanish paprika
- 1/2 cup shredded colby jack cheese
- 1/4 cup green onions chopped
- 1/2 cup sour cream
- 1/4 cup butter melted
- 2 tablespoons sea salt
- Rip off 6 large sheets of aluminum foil. Wash the potatoes then set them aside.
- If grilling, melt the butter. With a basting brush spread the butter on one side of each piece of tin foil. Sprinkle with sea salt.1/4 cup butter, 2 tablespoons sea salt
- Poke each potato with a fork to make holes for steam to escape as they cook. Put the baked potato right in the center of the tin foil then fold at the top then the sides.6 large baking potatoes
- Crank the heat on the grill to medium heat then place these on the grill and cook low and slow for 45 minutes-1 hour.
- In the last 15 minutes of the potato cooking, make the toppings.
- In a bowl combine the ketchup, brown sugar, mustard, apple cider vinegar, molasses, chili powder, and paprika. Stir to combine.1/2 cup ketchup, 1 tablespoon lightly packed brown sugar, 1 tablespoon yellow mustard, 2 teaspoons apple cider vinegar, 1 teaspoon dark molasses, 1 teaspoon chili powder, 1/4 teaspoon Spanish paprika
- In a pan brown the ground beef until the meat is cooked all the way through. Drain off the extra fat from the pan as needed.1 pound ground beef
- Open the can of beans and add to the ground beef. Do not drain the sauce before adding.15.5 ounces chili beans
- Pour in the sauce, stir to combine, and simmer over medium heat for 4 minutes.
- Take the potatoes off the grill and let set for a few minutes. Open the foil carefully since steam will escape. Cut the potato in half.
- Top with the beef and beans. Sprinkle cheese and green onion, and top with sour cream. Return to the grill for 2-4 minutes to melt the cheese. Enjoy!1/2 cup shredded colby jack cheese, 1/4 cup green onions, 1/2 cup sour cream
Tips for making this recipe:
- Instructions for cooking the potatoes in the Instant Pot are in the post.
- To store: add the beef and beans, potatoes, and toppings to separate containers and refrigerate. Reheat individually in the microwave, or add to an over-proof dish and bake at 375 degrees for 10 minutes.
Originally published in June of 2018. Updated photos & recipe April of 2023. The beef and beans recipe was tweaked slightly.
Originally I received Chef Shamy complimentary for this post as part of a giveaway, since the giveaway has ended, the post has been updated with new photos. For more information about Chef Shamy visit their About page.
*Affiliate links are included in this post. Please read my Discloser Policy.
Last Updated on April 11, 2023 by Erin@BottomLeftoftheMitten