Blackstone Loaded Smashed Potatoes

Blackstone loaded smashed potatoes are a crispy, cheesy, flavor-packed side dish that’s perfect for cookouts, breakfast, or anytime you fire up your griddle. These golden-brown baby potatoes are smashed flat on the hot surface, then topped with gooey cheese, smoky bacon, and fresh green onions for a crave-worthy finish.

Why You’ll Love This Recipe

• Crispy edges and fluffy insides, thanks to the griddle’s high heat
• Loaded with cheese, bacon, and all your favorite toppings
• Easy to prepare and endlessly customizable
• Perfect as a side dish, appetizer, or hearty breakfast addition
• Great for crowds, camping trips, and Blackstone enthusiasts

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Baby gold or red potatoes
• Olive oil or butter
• Salt and black pepper
• Garlic powder (optional)
• Shredded cheddar cheese
• Cooked bacon, chopped
• Green onions or chives, sliced
• Optional toppings: sour cream, ranch, jalapeños, hot sauce

directions

1. Boil baby potatoes in salted water for 10–15 minutes or until fork-tender. Drain and let cool slightly.
2. Preheat your Blackstone griddle to medium heat and lightly oil the surface.
3. Place potatoes on the hot griddle and gently smash them flat with a spatula or potato masher.
4. Drizzle with olive oil or melt butter over the top. Season with salt, pepper, and garlic powder if using.
5. Cook for 5–7 minutes until golden and crispy on the bottom, then flip and cook the other side for another 5 minutes.
6. Sprinkle shredded cheese and chopped bacon over the potatoes. Cover with a melting dome or a large metal bowl to help melt the cheese.
7. Once cheese is melted and bubbly, remove from heat and top with green onions and optional toppings.
8. Serve hot and enjoy!

Servings and timing

This recipe makes 4–6 servings.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

• Tex-Mex: Add taco seasoning, jalapeños, and drizzle with chipotle sauce
• Breakfast style: Top with fried or scrambled eggs
• Buffalo: Drizzle with buffalo sauce and top with blue cheese crumbles
• Veggie lover: Add sautéed peppers, onions, and mushrooms
• Garlic Parmesan: Swap cheddar for parmesan and add garlic butter

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, place on the Blackstone or in a skillet over medium heat until hot and crispy again.
Avoid microwaving to maintain texture—reheating on the griddle or in the oven works best.

FAQs

What type of potatoes work best?

Baby gold or red potatoes are ideal—they’re creamy inside and hold up well when smashed.

Do I have to boil the potatoes first?

Yes, boiling softens them so they can be smashed easily and crisp up nicely on the griddle.

Can I make these ahead of time?

Yes! Boil the potatoes ahead, then smash and cook them fresh on the griddle when ready to serve.

How do I get the potatoes extra crispy?

Make sure your griddle is hot, don’t overcrowd, and let them cook undisturbed for a few minutes per side.

What cheese melts best for this?

Cheddar is classic, but you can use pepper jack, mozzarella, gouda, or any good melting cheese.

Can I make these vegetarian?

Absolutely—just skip the bacon or use plant-based bacon alternatives.

What tools do I need?

A flat spatula or potato masher for smashing, and a melting dome or bowl to help melt cheese.

Can I cook these on a stovetop?

Yes, use a large cast iron skillet or flat griddle pan for similar results.

Are these good for breakfast?

Yes! They’re great topped with eggs or served alongside sausage and toast.

Can I freeze smashed potatoes?

It’s not ideal—they’re best fresh. If needed, freeze after boiling (before smashing), then thaw and griddle when ready.

Conclusion

Blackstone loaded smashed potatoes are crispy, cheesy, and totally irresistible. Whether you’re making them as a hearty side or the star of the show, these griddle-fried gems are sure to impress. With endless topping options and fast cooking time, this is one recipe you’ll come back to again and again.

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