Blackstone Loaded Potatoes
Blackstone crispy potatoes, cooked with onions, peppers, melted cheese, and crispy bacon, make the ultimate loaded potato side dish for your summer BBQ or family dinner.
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
This recipe can be easily customized to your liking. You can omit the onions and peppers if you would like. Also, any oil (olive oil, canola, or vegetable will work in this recipe.) I used a sweet onion, but you can use yellow or red, and any color pepper.
Although I peeled the potato skins, you can leave them on. It's delicious both ways.
You can also add in some scrambled eggs for an easy breakfast bowl or add to a tortilla shell for a hearty breakfast burrito.
Don't turn up the heat too high on your Blackstone while cooking these potatoes, as they will burn.
Lasts for 3-4 days in the refrigerator.