Barbecue Foil Baked Potatoes with Smoky Butter
Large potatoes baked in foil in the coals until fluffy, split and topped with smoked paprika, garlic and chive butter.
- Time1 hr 25
- LevelEasy
- Costabout £0.88 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 415kcal
- 39.2gcarbs
- 5.4gof which sugars
- 27.5gfat
- 14.8gsaturates
- 4.4gprotein
- 5.5gfibre
- 1.5gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Scrub the potatoes, prick them all over with a fork, rub with the oil and salt, and wrap each tightly in two layers of foil.
- 2
Mash the butter with the paprika, garlic, chives and lemon zest in a bowl. Roll into a log in baking paper and chill.
- 3
Set the barbecue up for indirect cooking at about 200C. Nestle the potatoes in the edge of the coals, or put them on the cooler side of the grill with the lid closed.
- 4
Cook for 1 hour to 1 hour 15 minutes, turning every 20 minutes, until a skewer slides through the centre with no resistance.
70 min - 5
Unwrap carefully, split each potato along the top and squeeze the ends to open it up. Add a thick slice of the smoky butter to each and let it melt in. In the oven, bake the foil-wrapped potatoes at 200°C (180°C fan) for the same time.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
