Loaded Smashed Potatoes
A crunchy-on-the-outside, pillowy-on-the-inside potato side perfect for weeknights, parties, and cozy dinners.
Ingredients
Proteins
- 4 slices bacon, cooked and chopped Cook until very crispy.
Potatoes
- 2 pounds baby potatoes Choose similar sizes for even cooking.
Dairy & Toppings
- 1 cup shredded cheddar cheese For topping.
- 1/2 cup sour cream For topping.
- Chopped green onions For garnish.
Oils & Seasoning
- 2 tablespoons olive oil For drizzling.
- Salt and pepper To taste.
Instructions
Preparation
- Boil the baby potatoes in salted water until soft, about 15-20 minutes. Drain and let cool slightly.
- Preheat the Blackstone griddle to medium heat.
Cooking
- Place the potatoes on the griddle and smash them gently with a spatula.
- Drizzle with olive oil, and season with salt and pepper.
- Cook for about 3-5 minutes, then flip and cook for another 3-5 minutes until golden and crispy.
Serving
- Top each smashed potato with cooked bacon, cheddar cheese, and sour cream.
- Garnish with chopped green onions and serve immediately.
Notes
Tips for Success: Choose baby potatoes that are similar in size to cook evenly. Don’t over-smash; keep a bit of thickness for fluffy centers. Use a hot griddle or skillet for crispy edges. Par-boil and refrigerate potatoes for make-ahead convenience.