What’s Sizzlin’ on Your grill this week?
Grilled ribeye steak with bacon-wrapped, cheddar cheese-stuffed baked potato!
~Bassman
Hiya CB – If you want, you can post this recipe idea. I think readers will enjoy it!
Russet potato is spiral sliced and cored on an apple peeler.
I started by slicing a big ol’russet potato on the apple/potato peeler.
Spiral sliced and cored potato is stuffed with cheddar cheese. Season with your favorite but no salt needed, cause of the bacon.
Seasoned with salt, pepper & rosemary/garlic seasoning. Stuffed the inside with chunks of cheddar cheese…
Bacon wrapped around the stuffed seasoned spiral peel potato..., then wrapped in bacon, placed in foil packet and on the top shelf for about an hour. Is your mouth starting to water?
…wrapped with bacon, foiled and put on the upper rack of the grill for almost an hour at about 350F – 400F degrees when the hood was closed.
After an hour - unwrap and take a look at these beauties!
Oh – and the steak just got some McCormick Montreal Steak Seasoning treatment and grilled until rare.
Grilled ribeye steak, bacon-wrapped cheddar cheese-stuffed potatoes and some tasty green beans cooked with bacon and mushrooms!
~ Bassman
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Thanks Bassman..this looks DEE-LISH-US!
Say – what’s sizzlin’ on YOUR grill this week? Why not drop me a line and share your story with a picture?
Happy Grilling!
This looks awesome I’m going to try this ASAP!!
I’m going to make the potato’s on Sunday. However, my steak will have Instant Gourmet’s Awake-a-Steak. Montreal just isn’t as good.
Almost ready to purchase my CB RED! Can’t wait.
Phillip – make sure you check out the Users Forums when you get your RED and share your cooking experiences there!
YUMMMMMMMMMMMM!! I am so doin it!
Is this heart healthy ?
in a word…..”no”
It’s not heart healthy – but it is heart happy
I’m making these tonight! Potatoe, cheese and bacon is called HEAVEN!
Yummmmmmmmmmmmmy!
YUMMOLISIOUS!!!!!!!!!!!!!!!!!!
My husband took over making these, instead he used a cream cheese blend (cream cheese, velvetta, fresh rosemary and thyme). He piped it into the potatoes. OH MY GOD THEY WERE EXCELLENT! We did these in our oven, because way too much snow here, but I can’t wait to do these in my big easy!
Thank you so much for posting this recipe!
I did mine in the oven. I was wondering if that was why the bacon wasn’t crispie after an hour in a 375 oven? But still something that I’ll cook again!
nick – sometimes cooking bacon on a grill or oven can be problematic – especially if you like it all crispy. You can try a couple of different short-cuts to help this.
1. Pre-cook the bacon a bit to get it to render out some of the fat and yet still be flexible to wrap the food. This is something to consider when using thicker cuts of bacon.
2. Use the thinner slices of bacon to begin with. They will cook a bit faster, still yield some fat/flavor to the meat or potato in this case – and get crispier a bit faster.
In this recipe cooking in the foil packet rendered a lot of the bacon fat and then he may have sat it on the warming rack above the hot burner to get a little of the ‘convection’ heat to crisp it up — not sure.
Always something isn’t it?