Pierce each potato 3-4 times with the tines of a fork.
Coat each one well in canola oil, then sprinkle heavily with flaked sea salt all over. You need to get a good crust of salt. Sprinkle each with some garlic powder if desired.
Place on the top grill of your BBQ.
Turn, using BBQ tongs, every 20 minutes, making sure they are not burning, cooking in the BBQ for 60-75 minutes OR until they are fork-tender.
Remove with the tongs and cool slightly on the baking sheet.
To serve, once they are warm cut a slit lengthwise down the top of the potato, not cutting to the very end.
Take your fingers and place on either side of the potato and push the ends in towards each other to "pop" the center open ( it will look like a restaurant potato now!)
Serve with butter and pepper, or any and all toppings!
These Baked Potatoes are great loaded with butter and green onions to keep it simple, but can be topped with bacon, cheese and sour cream.
Use canola oil. Yes, I know that everyone uses olive oil but here’s a secret: restaurants know that olive oil can give high-temperature baked goods a slightly (or quite) bitter taste sometimes. More than one of my professional chef friends have sworn up and down this is how you make potatoes that are crispy and not bitter.