To install the grill grate, slide it into the front of the base so it hooks in, then press down on the back until it clicks into place. Place griddle on top of grill grate so it sits flat.
Step 2
Select BBQ GRIDDLE, set temperature to 400°F, and set time to 30 minutes. Close hood and press the dial to begin preheating (preheating will take approximately 8 minutes).
Step 3
Rub each potato with 1/2 teaspoon olive oil, salt, and pepper. Then wrap each potato in aluminum foil.
Step 4
When unit beeps to signal it has preheated, open hood and transfer the foil-wrapped potatoes to the griddle. Close the hood and cook for 30 minutes.
Step 5
When cooking is complete, open hood, flip potatoes, and add 30 more minutes to the unit. Close the hood to continue cooking.
Step 6
When cooking is complete, open hood, remove the potatoes from the griddle and set aside.
Step 7
Add 4 minutes to the unit and place 1/2 teaspoon oil on the griddle. Leave hood open while cooking. Add the ham, and cook for 3 minutes, flipping occasionally until caramelized on all sides. Then add the arugula and cook for 1 minute, until wilted. Remove the ham and arugula from the griddle and transfer to a small bowl and set aside.
Step 8
Once the potatoes are cool enough to handle, unwrap and slice each potato open lengthwise. Fluff the inside with a fork and season with salt and pepper.
Step 9
Add 2 slices of brie to the inside of each potato, then top with the ham and arugula mixture and serve immediately.
To install the grill grate, slide it into the front of the base so it hooks in, then press down on the back until it clicks into place. Place griddle on top of grill grate so it sits flat.
4 large
Idaho or Russet baking potatoes (3 pounds total)
1 1/2 teaspoons
olive oil, divided
Kosher salt, as desired
Ground black pepper, as desired
226.8g
ham, cut in ¼-inch cubes
105g
fresh arugula
170.1g
brie cheese, cut in ¼-inch slices (about 8 slices)
4 large
Idaho or Russet baking potatoes (3 pounds total)
Select BBQ GRIDDLE, set temperature to 400°F, and set time to 30 minutes. Close hood and press the dial to begin preheating (preheating will take approximately 8 minutes).
4 large
Idaho or Russet baking potatoes (3 pounds total)
1 1/2 teaspoons
olive oil, divided
Kosher salt, as desired
Ground black pepper, as desired
226.8g
ham, cut in ¼-inch cubes
105g
fresh arugula
170.1g
brie cheese, cut in ¼-inch slices (about 8 slices)
4 large
Idaho or Russet baking potatoes (3 pounds total)
Add 4 minutes to the unit and place 1/2 teaspoon oil on the griddle. Leave hood open while cooking. Add the ham, and cook for 3 minutes, flipping occasionally until caramelized on all sides. Then add the arugula and cook for 1 minute, until wilted. Remove the ham and arugula from the griddle and transfer to a small bowl and set aside.
4 large
Idaho or Russet baking potatoes (3 pounds total)
1 1/2 teaspoons
olive oil, divided
Kosher salt, as desired
Ground black pepper, as desired
226.8g
ham, cut in ¼-inch cubes
105g
fresh arugula
170.1g
brie cheese, cut in ¼-inch slices (about 8 slices)
4 large
Idaho or Russet baking potatoes (3 pounds total)
Once the potatoes are cool enough to handle, unwrap and slice each potato open lengthwise. Fluff the inside with a fork and season with salt and pepper.
4 large
Idaho or Russet baking potatoes (3 pounds total)
1 1/2 teaspoons
olive oil, divided
Kosher salt, as desired
Ground black pepper, as desired
226.8g
ham, cut in ¼-inch cubes
105g
fresh arugula
170.1g
brie cheese, cut in ¼-inch slices (about 8 slices)
4 large
Idaho or Russet baking potatoes (3 pounds total)
