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Brie Stuffed Potato Bites

Brie Stuffed Potato Bites- Baby gold potatoes are tossed in garlic butter, roasted til golden, then finished with melty baked brie squares.

February 7, 2024 by Nicole Collins


Today, we’re making Brie Stuffed Potato Bites!


Alright, ya’ll. I know we’ve been in major game day mode lately. But today begins the transition from game day to V day. Whether you celebrate the Superbowl, Valentine’s Day, Galentine’s Day, Palentine’s Day, or you don’t celebrate at all; everyone deserves a roasted garlic butter potato that’s been stuffed with cheese. EVERYONE.


The inspo for this one came from the current trend of making a potato/French fry snack board, plopping some baked brie in the center, and using the potatoes as a dipper for the brie fondue type situation. So I got to thinking, what it we took the same concept but made it into a one bite wonder? And, that’s exactly what we’re doing today.


Let’s talk potato. We want to start with a baby gold potato. A baby red potato would work too, but I 100% prefer the buttery quality of a gold potato. Now some potatoes will be naturally more elongated than others while some are typically a little more perfectly round. We almost want to create a mini potato skin situation; so visualize the best way to cut each potato to achieve that, and slice those potatoes in half lengthwise.


To season our potatoes, we’ll take a simple mix of melted butter, olive oil, grated garlic, salt, and pepper. Mix it all together, toss the potatoes in that glorious mixture, and they’re ready to roast. The key here is grating the garlic instead of simply mincing it. Grating it helps the garlic to completely become one with the butter, and that creates much less opportunity for the garlic to burn in the oven.


For the first round in the oven, we’ll arrange those potatoes on a baking sheet, cut side down; and pop them in the oven to get nice and golden. When they come out, we’ll flip them over, scoop out a little crater in the center of the potato (I like to use the small side of a melon baller to do this), and stuff them with a little cube of diced brie cheese. Then, they’ll go back in the oven for another few minutes so that brie can get nice and gooey, and we’re just about there. Finish the potatoes with a little sprinkle of fresh thyme to balance out the richness from the butter and cheese, and it’s time to chow down.


These little poppable bites are as delicious as they are adorable. Between the rich garlic butter and the mild and creamy cheese, it’s such a perfect little bite. These work as a great bougie little finger food for game day. Or, they work as a fancy little side dish for Valentine’s Day. I’ve even enjoyed leftovers with brunch, so of course they’re perfect for a brunch table too.


Okie dokes, everyone! That’s a wrap on game day bites for this season. Which one was your favorite?


I hope you guys enjoy. And, let’s eat!


Brie Stuffed Potato Bites

Serves: 40 bites          Print


  • 1 tbsp unsalted butter, melted

  • 1 tbsp olive oil

  • 2 cloves garlic, grated

  • 1 tsp salt

  • ½ tsp pepper

  • 1 ½ lbs baby gold potatoes, cut in half lengthwise

  • 4 oz brie, diced

  • 1 tsp fresh thyme leaves


  1. Preheat oven to 400 degrees.

  2. To a large mixing bowl, add butter, olive oil, garlic, salt, and pepper. Mix well to combine. Add potatoes, and toss well until completely coated. Arrange potatoes cut side down on a large baking sheet, and roast in the oven for 25 mins.

  3. When potatoes come out of the oven, flip them over to cut side up. Use a small melon baller or spoon to scoop a small well out of the center of each potato, being sure not to break the potato skin. Reserve potato filling for another use. Fill each well with a piece of diced brie. Place back in the oven for 8-10 mins until the brie has melted.

  4. Arrange potato bites on a serving platter. Finish with a sprinkle of fresh thyme. Enjoy!

Recipe notes:

*I like to use the reserved potato fillings in a breakfast hash or breakfast burrito. So yum!

*Imagine you’re cutting the potatoes like mini potato skins. Find the naturally longer edge, and cut open that way. That helps give us more space to scoop out a little well for the cheese.


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