Introduction
Hey there! Today, I want to share with you a recipe that is guaranteed to make your taste buds dance with joy – Blackstone Loaded Smashed Potatoes. These crispy, cheesy, and oh-so-delicious potatoes are a crowd-pleaser and perfect for any occasion. I have fond memories of making this dish with my family, and it always brings a smile to my face. So, let’s dive right in and discover the magic of Blackstone Loaded Smashed Potatoes!
Why You’ll Love This
I make this dish when I’m in the mood for something indulgent and comforting. The combination of crispy smashed potatoes, gooey cheese, and savory toppings is simply irresistible. My family goes crazy for this because it’s a perfect side dish for BBQ parties, game nights, or even as a snack while binge-watching our favorite shows. Plus, it’s incredibly easy to customize with your favorite toppings. Trust me, once you try these loaded smashed potatoes, you’ll be hooked!
Ingredients
For this recipe, you’ll need:
– 2 pounds of baby potatoes
– 2 tablespoons of olive oil
– Salt and pepper to taste
– 1 cup of shredded cheddar cheese
– 1/4 cup of sour cream
– 4 slices of crispy cooked bacon, crumbled
– 2 green onions, thinly sliced
– Optional: diced jalapenos, chopped fresh parsley
Feel free to experiment with different cheeses or add your favorite toppings. I sometimes use Gouda or Monterey Jack instead of cheddar for a twist. Remember, cooking is all about making it your own!
Directions
1. Start by boiling the baby potatoes in a large pot of salted water until they are fork-tender. This usually takes about 15-20 minutes.
2. Drain the potatoes and let them cool for a few minutes. Preheat your Blackstone griddle or a cast-iron skillet over medium-high heat.
3. Place the boiled potatoes on the hot griddle and use a potato masher or the back of a fork to gently smash them. Don’t worry if they break apart a bit – that’s what gives them their crispy edges!
4. Drizzle the smashed potatoes with olive oil and season with salt and pepper. Cook them for about 3-4 minutes on each side, or until they are golden brown and crispy.
5. Sprinkle the shredded cheddar cheese over the smashed potatoes and cover the griddle with a lid or aluminum foil. This will help melt the cheese and create a gooey, cheesy layer.
6. Once the cheese has melted, carefully transfer the loaded smashed potatoes to a serving platter. Dollop the sour cream over the top and sprinkle with crumbled bacon, sliced green onions, and any other toppings you desire.
7. Serve the Blackstone Loaded Smashed Potatoes immediately while they are still hot and gooey. They make a fantastic side dish for grilled meats, burgers, or even as the star of a vegetarian meal.
Notes
– You can make the smashed potatoes ahead of time and store them in an airtight container in the refrigerator. When you’re ready to serve, simply reheat them in the oven or on the griddle until they are hot and crispy again.
– Feel free to get creative with your toppings! Try adding diced jalapenos for a spicy kick or chopped fresh parsley for a burst of freshness.
– If you don’t have a potato masher, you can use the bottom of a glass or a spatula to gently smash the potatoes.
Variations
I love experimenting with different flavors and textures. Here are a few variations you can try:
– Swap the cheddar cheese for crumbled feta and top with diced tomatoes and fresh basil for a Mediterranean twist.
– Add a sprinkle of smoked paprika or chili powder for a smoky or spicy flavor.
– Instead of bacon, try crispy prosciutto or pancetta for a different level of saltiness.
Equipment
The essential tool for this recipe is a potato masher. However, if you don’t have one, don’t worry! You can use the bottom of a glass or a spatula to gently smash the potatoes. Improvise with what you have in your kitchen – that’s part of the fun!
Storage Information
Though honestly, in my house, Blackstone Loaded Smashed Potatoes never last more than a day! But if you do have leftovers, store them in an airtight container in the refrigerator. To reheat, place them in the oven or on the griddle until they are hot and crispy again.
Serving Suggestions
I personally love serving these loaded smashed potatoes as a side dish with grilled steaks or juicy burgers. They also make a fantastic appetizer for parties – just set them out with some dipping sauces, and they’ll disappear in no time!
Pro Tips
Through my cooking journey, I’ve learned a few lessons the hard way. Here are some pro tips to ensure your Blackstone Loaded Smashed Potatoes turn out perfectly:
– Don’t rush the boiling process. Make sure the potatoes are fork-tender before smashing them. This will ensure they are creamy on the inside.
– When smashing the potatoes, aim for a balance between flattening them and keeping some chunks intact. This will create a variety of textures, from crispy edges to soft centers.
– If you prefer a bit of heat, add some diced jalapenos or a sprinkle of cayenne pepper to the smashed potatoes before cooking them.
FAQ
Q: Can I use regular-sized potatoes instead of baby potatoes?
A: Absolutely! Just make sure to cut the larger potatoes into smaller chunks before boiling and smashing them.
Q: Can I make these loaded smashed potatoes in the oven instead of on a griddle?
A: Yes, you can! Preheat your oven to 425°F (220°C) and follow the same steps, but instead of cooking them on a griddle, place the smashed potatoes on a baking sheet. Bake for about 20-25 minutes, or until they are golden brown and crispy.
Now that you have the recipe for Blackstone Loaded Smashed Potatoes, it’s time to unleash your inner chef and wow your family and friends with this irresistible dish. Get creative with your toppings, experiment with different cheeses, and make it your own. Happy cooking!
Blackstone Loaded Smashed Potatoes
Crispy smashed potatoes loaded with cheddar cheese, sour cream, crumbled bacon, and green onions, making a perfect side dish for BBQ parties, game nights, or as a comforting snack.
Ingredients
- 2 pounds baby potatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/4 cup sour cream
- 4 slices crispy cooked bacon, crumbled
- 2 green onions, thinly sliced
- Optional: diced jalapenos, chopped fresh parsley
Directions
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Boil the baby potatoes in a large pot of salted water until fork-tender, about 15-20 minutes.
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Drain and cool the potatoes, then preheat a griddle or skillet over medium-high heat.
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Smash the potatoes gently on the griddle, drizzle with olive oil, season with salt and pepper, and cook until golden and crispy, about 3-4 minutes per side.
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Sprinkle cheddar cheese over the potatoes, cover to melt the cheese, then transfer to a serving platter.
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Top with sour cream, crumbled bacon, sliced green onions, and any desired toppings.
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Serve hot and gooey as a side dish or snack.