Blackstone Loaded Smashed Potatoes

Crispy on the outside, fluffy on the inside, and topped with all the best fixings—Blackstone Loaded Smashed Potatoes are the ultimate indulgence in comfort food with a grilled twist. Perfectly seasoned baby potatoes are smashed and seared to golden perfection on a Blackstone griddle, then smothered in melted cheese, crispy bacon, sour cream, and green onions. This dish is everything you love about a baked potato—just more fun and way crispier.

What sets these smashed potatoes apart is the use of the Blackstone griddle, which offers even heat and that unbeatable crust that forms when potatoes hit a hot, oiled surface. It’s the ideal cooking method to get that restaurant-quality sear without deep-frying. Whether you’re serving them as a hearty side dish, an appetizer for a crowd, or the star of your outdoor cookout, they never disappoint.

This recipe is incredibly flexible and can be customized with all your favorite toppings. Plus, it’s easy enough for beginners but impressive enough to serve to guests. You get a satisfying bite every time—crunchy edges, cheesy goodness, and creamy toppings that melt into the hot potato base. One try, and you’ll be hooked on making this Blackstone classic.

Why You’ll Love This Recipe

1. Crispy, Golden Perfection – The Blackstone griddle gives the potatoes an unbeatable crispy texture.
2. Fully Customizable Toppings – From bacon to jalapeños to ranch, you can make it your own.
3. Perfect for Sharing – Ideal for backyard parties, BBQs, or game-day gatherings.
4. Easy to Make, Hard to Resist – Simple steps and crowd-pleasing results.
5. Great Use of Leftover Potatoes – A creative and tasty way to reinvent cooked potatoes.

Ingredients

• Baby potatoes (Yukon Gold or red potatoes work best)
• Olive oil or butter
• Shredded cheddar cheese
• Cooked bacon, crumbled
• Sour cream
• Green onions or chives
• Salt
• Black pepper
• Garlic powder
• Optional toppings: jalapeños, ranch dressing, hot sauce, sautéed onions

Variations

• Tex-Mex Style – Add taco seasoning, black beans, and a drizzle of chipotle crema.
• Veggie Loaded – Top with roasted bell peppers, onions, and mushrooms.
• Buffalo Kick – Toss smashed potatoes in buffalo sauce and top with blue cheese crumbles.
• Garlic Parmesan – Brush with garlic butter and sprinkle with parmesan before smashing.
• Breakfast Twist – Top with scrambled eggs and sausage for a brunch-friendly version.

How to Make the Recipe

Step 1: Boil the Potatoes

Boil baby potatoes in salted water until fork-tender, about 15–20 minutes. Drain and let cool slightly.

Step 2: Preheat the Blackstone Griddle

Set your Blackstone griddle to medium-high heat and lightly oil the surface.

Step 3: Smash the Potatoes

Place the boiled potatoes on the hot griddle. Use a spatula or potato masher to gently smash them flat.

Step 4: Season and Crisp

Drizzle or brush with olive oil or melted butter. Season with salt, pepper, and garlic powder. Cook until the bottoms are golden brown and crispy, about 4–5 minutes per side.

Step 5: Add the Cheese and Bacon

Sprinkle shredded cheese and crumbled bacon over the potatoes. Close the griddle hood (or use a melting dome) and let cook until the cheese is melted.

Step 6: Load Up and Serve

Remove from the griddle and top with sour cream, chopped green onions, and any extra toppings of your choice.

Tips for Making the Recipe

• Choose small, uniform potatoes for even cooking and easy smashing.
• Don’t over-boil—just until tender so they don’t fall apart.
• Use a melting dome for perfect melted cheese.
• For extra crispiness, press the smashed potatoes down a second time midway through griddling.
• Let potatoes cool slightly before smashing to avoid sticking.

How to Serve

Serve these crispy loaded smashed potatoes as:

• A hearty side with grilled meats
• A party appetizer with dipping sauces
• A meatless main dish with all the fixings
• A brunch item topped with eggs
• A game-day snack with ranch or buffalo sauce

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing

Not recommended, as the texture of smashed potatoes can change after freezing.

Reheating

Reheat on the Blackstone, in a skillet, or in the oven at 375°F until heated through and crispy again.

FAQs

1. Can I use large potatoes?

It’s best to use baby or small potatoes. Large ones can be hard to smash evenly and take longer to crisp.

2. What’s the best cheese for this recipe?

Sharp cheddar works great, but you can use Monterey Jack, mozzarella, or a blend.

3. Can I make this on a stovetop or in the oven?

Yes! A cast iron skillet or oven at 425°F will also work, though the griddle gives the crispiest result.

4. Are these gluten-free?

Yes—just ensure all toppings are gluten-free, especially sauces or seasonings.

5. How do I prevent sticking to the griddle?

Make sure the griddle is well-oiled and hot before placing the potatoes down.

6. Can I use leftover boiled or baked potatoes?

Definitely! Leftovers work great and cut down on prep time.

7. Can I make these vegetarian?

Yes, just skip the bacon or use a plant-based alternative.

8. What’s the best oil to use?

Olive oil or avocado oil works best for flavor and high-heat cooking.

9. How do I make the potatoes extra crispy?

Smash them thinner and let them cook undisturbed for a few extra minutes.

10. Can I add toppings after removing from the griddle?

Absolutely—sour cream, fresh herbs, and sauces should be added right before serving.

Conclusion

Blackstone Loaded Smashed Potatoes are the perfect combination of crispy, cheesy, smoky, and satisfying. Whether you’re hosting a backyard BBQ or craving an indulgent snack, this recipe is guaranteed to impress. With its flexibility, ease of preparation, and flavor-packed results, it’s no surprise this dish has become a griddle favorite. Fire up your Blackstone, smash those spuds, and get ready for your new go-to side dish that’s anything but basic.

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