Blackstone Loaded Smashed Potatoes are the ultimate crispy, cheesy, and savory side dish. Perfectly smashed baby potatoes are griddled to golden perfection on your Blackstone, then loaded with melty cheese, crispy bacon, green onions, and a drizzle of sour cream. They’re a guaranteed hit at any meal, cookout, or tailgate.
Why You’ll Love This Recipe
- Crispy edges with a fluffy interior
- Quick and easy to make on the Blackstone griddle
- Perfect as a side or appetizer
- Fully customizable with your favorite toppings
- Great way to use leftover cooked potatoes
- Family-friendly and crowd-pleasing
- Ready in under 30 minutes
- A fun, interactive dish for entertaining
- Pairs well with grilled meats, eggs, or veggies
- Comfort food with big flavor and texture
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Baby potatoes (Yukon gold or red potatoes work great)
- Olive oil or butter
- Salt and pepper
- Shredded cheddar cheese
- Cooked bacon, crumbled
- Green onions, sliced
- Sour cream
- Optional: garlic powder, onion powder, paprika, or ranch seasoning for extra flavor
directions
- Boil the baby potatoes in salted water until fork-tender, about 10-15 minutes. Drain and let cool slightly.
- Preheat your Blackstone griddle over medium heat and lightly oil the surface.
- Place the boiled potatoes on the griddle and gently press down with a spatula or mason jar to flatten them slightly.
- Drizzle or brush the smashed potatoes with olive oil or melted butter. Season with salt, pepper, and optional spices.
- Cook for 3-5 minutes on each side, or until golden brown and crispy.
- Top with shredded cheddar cheese and allow it to melt.
- Remove from griddle and sprinkle with crumbled bacon and sliced green onions.
- Finish with a drizzle of sour cream or serve it on the side.
Servings and timing
Servings: 4-6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
- Use sweet potatoes for a different flavor and texture
- Swap cheddar for mozzarella, pepper jack, or gouda
- Add chopped jalapeños for a spicy kick
- Top with ranch dressing or chipotle mayo instead of sour cream
- Make it vegetarian by skipping the bacon and using smoked paprika
storage/reheating
Store leftover smashed potatoes in an airtight container in the fridge for up to 3 days.
To reheat, place them back on a hot griddle or skillet to crisp them up again, or bake at 375°F for about 10 minutes. Avoid microwaving if possible to preserve the crispy texture.
FAQs
What kind of potatoes work best for smashed potatoes?
Baby Yukon gold or red potatoes are ideal because they hold their shape and get crispy edges.
Do I have to boil the potatoes first?
Yes, boiling ensures they’re soft enough to smash and cook quickly on the griddle.
Can I make these ahead of time?
You can boil the potatoes in advance, then smash and griddle them when ready to serve.
How do I get extra crispy edges?
Make sure the griddle is hot and well-oiled, and don’t flip too soon. Let them sear and develop a crust.
Can I use a pan if I don’t have a Blackstone?
Absolutely, a cast iron skillet or flat-top grill pan works well too.
Are these gluten-free?
Yes, all ingredients are naturally gluten-free. Just double-check any store-bought seasonings or toppings.
What other toppings can I try?
Think sautéed mushrooms, caramelized onions, chopped chives, or even pulled pork.
How do I smash the potatoes without breaking them apart?
Use gentle pressure with a flat surface like a mason jar or the back of a spatula.
Can I make this dairy-free?
Yes, use dairy-free cheese and a plant-based sour cream alternative.
Do I need to peel the potatoes?
Nope, leave the skins on—they get nice and crispy and add texture.
Conclusion
Blackstone Loaded Smashed Potatoes are the kind of dish that disappears fast. Crispy, cheesy, and topped with all your favorite fixings, they’re the perfect addition to your outdoor cooking lineup. Whether you’re grilling up burgers or serving brunch, these potatoes will steal the show every time.
PrintBlackstone Loaded Smashed Potatoes
These Blackstone loaded smashed potatoes are crispy on the outside, fluffy inside, and topped with melty cheese, crispy bacon, and green onions. Cooked on a flat top griddle, they’re perfect as a side dish, snack, or even a fun appetizer for your next cookout.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: One Pot/One Pan
- Cuisine: American
Ingredients
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1 ½ pounds baby potatoes (red or gold)
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2 tablespoons olive oil
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Salt and black pepper, to taste
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1 teaspoon garlic powder
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1 cup shredded cheddar cheese
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4 slices bacon, cooked and crumbled
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2 tablespoons butter, melted
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2 green onions, thinly sliced
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Sour cream, for serving (optional)
Instructions
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Boil the potatoes: Place baby potatoes in a pot of salted water. Boil for 15–20 minutes or until fork-tender. Drain and let cool slightly.
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Preheat the Blackstone griddle to medium heat.
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Smash the potatoes: Place potatoes on the hot griddle and gently smash each one with a spatula to flatten. Don’t press too hard—you want them cracked and slightly flattened, not mashed.
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Season and crisp: Drizzle olive oil and melted butter over the smashed potatoes. Sprinkle with salt, pepper, and garlic powder. Let cook for 4–5 minutes per side, or until golden brown and crispy.
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Load it up: Sprinkle shredded cheese and crumbled bacon over the top. Close the lid (or tent with foil) to help the cheese melt.
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Garnish and serve: Remove from the griddle and top with green onions. Serve hot with sour cream on the side if desired.
Notes
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Try smoked gouda or pepper jack instead of cheddar for a flavor twist.
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You can make the potatoes ahead of time and just crisp them on the griddle when ready.
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Don’t overcrowd the griddle—give each potato space to crisp properly.