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1 Grill for approximately 40 minutes or until potatoes and carrots are soft (flip bags at least 3-4 times during grilling). 2  Remove form grill and place the veggies in a large bowl and add the sour cream, mixing well.
1 For crisp skins, do not oil. 2  Place potatoes over medium hot grill and cook, turning every 15 minutes or so, until tender when pierced with a fork. 3  Russets or other large potatoes usually require 1 to 1 1/2 hours; small potatoes 45 minutes to 1 hour.4  Serve hot, slit skin and press potato to push up flesh through skin. For crisp skins, do not oil. 2  Place potatoes over medium hot grill and cook, turning every 15 minutes or so, until tender when pierced with a fork. 3  Russets or other large potatoes usually require 1 to 1 1/2 hours; small potatoes 45 minutes to 1 hour.