Looking for an easy summer side dish to make on your Blackstone griddle? Try these Blackstone loaded potatoes with onions, peppers, bacon, and cheese for the ultimate side dish for your next summer party, BBQ, or family gathering.
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Fire up your Blackstone griddle because I have a delicious side dish recipe that your whole family will love: easy and cheesy loaded potatoes. They are not only perfect to make on busy weeknights but also for camping, tailgating and for feeding a crowd at summer cookouts, or 4th of July BBQs.
Plus, this crowd-pleasing savory side dish makes an easy, kid-friendly family dinner or breakfast idea. Simply add some eggs for a hearty breakfast bowl, or wrap in a tortilla shell for a satisfying breakfast burrito. Either way, this delicious outdoor griddle recipe will have everyone asking for seconds.
No Blackstone? No problem, these delicious cheesy and bacon potatoes can be cooked on any flat top griddle. Last summer, we purchased a griddle insert for our grill to see how much we would actually use a Blackstone griddle because it can be a big expense.
It wasn’t long before we discovered all the benefits of an outdoor griddle and made the decision to purchase one, and we are so happy that we did. We love trying new recipes and experimenting, which is how this recipe came to be as we wanted to try making our favorite roasted potatoes on the Blackstone. But, instead of making them plain, we loaded them with onions, peppers, melted cheese, and crispy bacon to make the ultimate summer side dish.
Why You Will Love These Blackstone Loaded Potatoes
- They are soft on the inside and crispy on the outside. Plus, they are loaded with cheesy bacon flavor.
- With only a few simple ingredients, it’s a quick and inexpensive side dish or meal, making it ideal to feed your family when you are on a budget.
- These potatoes are easily customizable. Don’t like onions or peppers? You can skip them and just add the bacon and cheese instead.
- They make a large amount, so they are perfect for BBQs or family gatherings.
- No need to cook ahead of time. You can put the potatoes right on the griddle.
- Can be ready in 30 minutes. Perfect when you need a quick side dish for your weeknight dinner.
- They are delicious for dinner and breakfast. (Just add some eggs for a delicious breakfast bowl or burrito)
- Easy clean-up as everything is cooked on the griddle, making it an ideal summer meal.
Looking for more easy summer recipes? Summer is the perfect time for easy griddle or grilling recipes. Not to mention all the delicious summer side dishes like pasta salad and potato salad recipes that are ideal for quick summer dinners.
Easy Blackstone Loaded Potatoes
Ingredients for Blackstone Loaded Potatoes
These crispy and cheesy loaded potatoes with bacon are perfect for entertaining this summer. The best part is they only require a few simple ingredients:
You will need:
- russet potatoes (cubed) – You can also use Yukon gold potatoes or baby potatoes.
- avocado oil- it has a neutral flavor and a high smoke point, which is ideal for cooking on a Blackstone, but you can use whatever oil you prefer.
- onion (diced) I used a sweet onion for this recipe, but you can also use yellow or red.
- peppers (diced) Any color pepper will work, green, yellow, red, or orange.
- cheddar cheese- shredded block cheese, as it melts better than packaged cheese.
- bacon (crumbled)- for this recipe, I used precooked bacon that I had on hand, but you can also throw some bacon slices on your griddle while your potatoes are cooking, then once they are cooked, cool and crumble.
- garlic powder, salt, and pepper – or any seasoning you would like.
How to Cook Blackstone Loaded Potatoes
- Start by peeling your potatoes and cutting them into cubes (making sure they are the same size for even cooking). Then, add them to a large bowl.
- Dice half of a large onion and a whole bell pepper (green, yellow, red, or orange- your choice), and combine with potatoes.
- Drizzle with avocado oil and season with salt, pepper, and garlic powder. Toss to coat your potatoes, onions, and peppers.
- Turn your Blackstone griddle to medium heat, add more avocado oil, and using a griddle spatula, spread potatoes in a single layer.
- Let them start cooking (about 5 minutes, stirring and flipping until they begin to brown). Then, using a squeeze bottle with water, squirt water over your potatoes, onions, and peppers and cover with a dome lid to steam them so they soften quicker.
- Continue cooking, removing the dome lid to keep checking the potatoes frequently, stirring until the potatoes are cooked through and fork tender.
- Once potatoes, onions, and peppers are cooked, add your pre-cooked crumbled bacon, and stir. Then top with your shredded cheddar cheese and cover with a dome cover again to melt.
- Remove from the griddle and serve with sour cream.
Storage and Leftovers
- You can store any leftovers in the fridge for 3 days in a covered, airtight container.
- To heat the leftovers, we just microwave them for a couple of minutes until warmed through, although they are not as crispy, they are still delicious. But you can also reheat in a skillet or on the griddle until warm.
What to Serve With Blackstone Griddle Loaded Potatoes?
Loaded potatoes on the Blackstone are perfect as an easy side dish for your summer gathering or quick family dinner on busy weeknights. These delicious fried potatoes on the flat-top grill pair perfectly with grilled chicken, smash burgers, grilled kabobs, sausages, and burger recipes.
Blackstone Loaded Potatoes
Equipment
- Blackstone Griddle
- Griddle Spatula
- Squirt Bottle With water
- Dome Lid
Ingredients
- 2 pounds potatoes cubed
- ½ medium onion diced
- 1 bell pepper (any color) diced
- 4 tbsp avocado oil
- ½ cup bacon (pre-cooked) crumbled
- 1 cup cheddar cheese shredded
- 1 tsp garlic powder
- salt and pepper
Instructions
- Start by peeling your potatoes and cutting them into cubes (making sure they are the same size for even cooking). Then, add them to a large bowl.
- Dice half of a medium onion and one whole bell pepper (any color) and combine with potatoes.
- Drizzle with 2 tablespoons of avocado oil and season with salt, pepper, and garlic powder. Toss to coat your potatoes, onions, and peppers.
- Turn your Blackstone griddle to medium heat, then add the remaining 2 tablespoons of avocado oil, and using a griddle spatula, spread potatoes in a single layer.
- Cook for about 5 minutes (stirring and flipping) until they start to turn brown.
- Then, using a squeeze bottle with water, squirt water over your potatoes, onions, and peppers and cover with a dome lid to steam them so they soften quicker.
- Cook with the lid on but keep checking the potatoes frequently, stirring until the potatoes start to get tender.
- Remove the dome lid after about 10 minutes to let the outside crisp up, making sure to keep flipping so the potatoes don't burn.
- Once potatoes, onions, and peppers are fork tender, add your pre-cooked crumbled bacon, and stir to combine.
- Then top with your shredded cheddar cheese and cover with a dome cover again to melt.
- Remove from the griddle and serve with sour cream on top.
Notes
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