Baked Holy Heifer Potatoes

Prep Time: 15 min
Time: 1 hour 15 mins
Serves: 4
Wood Type: Hickory, Pecan
Difficulty: 1 of 5

Baked Holy Heifer Potatoes:

Crispy on the outside, fluffy on the inside—these foil-wrapped grilled potatoes are seasoned with Holy Smokers Holy Heifer Rub for a savory, smoky twist perfect alongside any grilled meat.

Ingredients:

• 4 large russet potatoes
  
  

• 2 tbsp olive oil
  
  

• 2 tsp Holy Smokers Holy Heifer Rub (or to taste)
  
  

• Heavy-duty aluminum foil
  
  

Cook: Nathan of Holy Smokers Rub Co.

Instructions

1. Preheat the Grill:
    Set your grill to 350–400°F for 2-zone cooking (direct and indirect heat zones).
   

2. Prep the Potatoes:
   Rinse and scrub potatoes to remove any dirt.
   Lay out 4 sheets of 18" heavy-duty aluminum foil (or double-layer standard foil).
   Place 1 potato in the center of each foil sheet.
   Drizzle with olive oil and season generously with Holy Heifer Rub.
    Wrap tightly in foil. Repeat with all potatoes.
   

3. Indirect Grill Cook:
   Place the foil-wrapped potatoes on the indirect heat side of the grill.
    Close the lid and grill for 60 minutes, rotating the potatoes at the 30-minute mark for even cooking.
   

4. Finish Over Direct Heat:
   Carefully remove potatoes from foil using tongs or heat-resistant gloves.
   Place them directly over the hot zone of the grill.
    Grill for 1–2 minutes per side (4–5 minutes total) to crisp up the skins.
   

5. Serve:
   Remove from the grill and place on a serving platter.
   Slice open, fluff with a fork, and serve hot with butter, sour cream, cheese, bacon—or your favorite toppings.
   Add an extra sprinkle of Holy Heifer Rub for the perfect finish.
   
   

Pro Tip:
Internal temp for a perfect baked potato is 210°F—aim for 205–215°F for fluffy perfection.