Blackstone Griddle Baked Potatoes with Crisp Skins
Oil-rubbed russet potatoes cook directly on a hot griddle until their skins crisp and their centers turn fluffy.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 4 medium russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
Instructions
- Preheat the griddle to medium-high heat, about 375 to 400°F.
- Scrub the potatoes thoroughly, dry them, and pierce each several times with a fork.
- Rub the potatoes with olive oil, salt, and black pepper, then place them directly on the hot griddle.
- Cook for 45 to 60 minutes, turning occasionally for even cooking, until a fork slides easily into the thickest part and the centers reach about 205 to 210°F.
- Remove with tongs, rest for 5 minutes, then split and fluff the centers before serving.
Notes
The source is a cooking guide rather than Recipe JSON-LD; its stated potato type, oil, seasoning, 375–400°F heat, 45–60 minute timing, and doneness cues form one coherent publishable recipe fallback.