Preheat your grill to medium-high heat, ensuring the grates are clean and hot enough to sear the potatoes.
Rub the potatoes all over with olive oil, then season generously with salt and pepper to enhance flavor and help crisp the skin.
4 large Russet potatoes
Place the potatoes directly on the grill grates, turning occasionally to obtain an even char and crispy skin, about 20-25 minutes.
4 large Russet potatoes
Use tongs to check for doneness; the potatoes should be tender when pierced with a skewer and have a deep, smoky color.
Carefully remove the potatoes from the grill and place them on a serving platter, allowing them to rest for a few minutes.
Using a sharp knife, split each potato lengthwise and gently press inward to slightly open them up, creating space for the cheese.
Sprinkle the crumbled Gorgonzola generously over the open potatoes, allowing it to melt slightly onto the warm flesh.
4 large Russet potatoes
Place the plated potatoes back on the grill for another 2-3 minutes, just until the cheese begins to melt and bubble.
Remove the potatoes from the grill, garnish with additional salt and pepper if desired, and serve immediately while the cheese is gooey and the skin is crispy.
4 large Russet potatoes
