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Brie and Bacon Grilled Potatoes

4 potatoes

Chef notes

This is a four-ingredient wonder made with just potatoes, brie spread, bacon and scallions! Boiling the potatoes first solves two problems; you can prep them ahead and it makes the spuds nice and fluffy! This happens when the moisture infused from boiling works to evaporate and escape during the grilling process. It creates air pockets and that means fluffy potatoes!


  • 4 large russet potatoes, brushed clean
  • Kosher salt
  • Olive oil
  • Black pepper
  • 10 ounces creamy brie spread, such as President or Alouette
  • Six 1/4-inch thick slices peppered slab bacon, cooked and chopped
  • 4 scallions, finely chopped (white and green parts)


For the potatoes:

Poke holes all over the potatoes using a fork. Place them in a large pot of cold, salted water. Bring to a boil and let boil until fork tender, about 6-8 minutes. Remove and dry with a paper towel. You can refrigerate them at this point and save for the next day, just remember to bring them back to room temperature before continuing. Or, head directly to the next step to continue.

Once cool enough to handle or when the potatoes are room temperature from the refrigerator, drizzle olive oil all over the potatoes and season with salt and pepper. Place the potatoes above the indirect heat of the grill, directly on the grill. If using a grill pan, use medium heat. Grill while rotating every 4-5 minutes until you've done a complete rotation on them all.

To assemble:

Using a knife across the top and center of each potato, make half-deep slices in each potato. Push the ends in towards the center to "open" the potatoes, revealing the steaming flesh. Top each with a few generous scoops of brie spread, top with bacon and scallions.