There’s something so satisfying about biting into a perfectly cooked potato. When I’m firing up my Blackstone griddle for dinner, these loaded potatoes are always a crowd-pleaser at our house. They remind me of those fancy steakhouse side dishes, but they’re actually super easy to make right in your backyard.
I’ve found that cooking potatoes on the Blackstone gives them this amazing crispy outside while keeping the inside nice and fluffy. Plus, when you load them up with all your favorite toppings, they become a meal all on their own. My kids love picking their own toppings, and my husband always goes for extra cheese and bacon (because who wouldn’t?).
The best part? You can prep most of the toppings while the potatoes are cooking, and everything comes together on one cooking surface. No juggling multiple pans or waiting for the oven to heat up. Just good, simple food that makes everyone happy.
Why You’ll Love These Blackstone Loaded Potatoes
- One-griddle meal – Everything cooks right on your Blackstone, meaning less cleanup and more flavor as the ingredients cook together and share their tasty goodness.
- Customizable toppings – You can make it your own by adding your favorite toppings – from extra cheese to green onions, or keep it simple with just the basics.
- Restaurant-quality taste – The combination of crispy potatoes, juicy chicken, and crispy bacon with melted cheese gives you that satisfying restaurant experience right in your backyard.
- Perfect for feeding a crowd – This recipe easily feeds a family or can be scaled up for gatherings, and everyone can customize their portion with their preferred toppings.
What Kind of Potatoes Should I Use?
Red potatoes are perfect for this griddle recipe, but you’ve got some flexibility here if you need to swap them out. Baby red potatoes work great since they cook evenly and hold their shape well, while larger red potatoes can be cut into chunks about 1-inch in size. If you can’t find red potatoes, Yukon Golds make an excellent substitute since they have a similar waxy texture that helps them stay intact during cooking. Just avoid using russet potatoes for this recipe – they tend to fall apart more easily and won’t give you that nice, firm bite you’re looking for in a loaded potato dish.
Options for Substitutions
This loaded potato recipe is pretty adaptable – here are some easy swaps you can make:
- Red potatoes: You can swap red potatoes with Yukon gold or russet potatoes. Just keep in mind that russets might need a bit more oil to prevent sticking, and you might want to cut them slightly larger as they can break down more easily.
- Chicken thighs/breasts: While chicken is great here, you could use diced turkey, pulled pork, or even steak bits. If using steak, cook it to medium-rare before adding it back to the potatoes.
- Bacon: Turkey bacon works as a lighter option, or you could use diced ham. For a meat-free version, try using smoky-flavored tempeh bacon.
- Buffalo wing sauce: Not into buffalo sauce? Try BBQ sauce, hot honey, or even teriyaki sauce. Just remember that each sauce will give the dish a different flavor profile.
- Mexican blend cheese: Any melting cheese works well here – try cheddar, monterey jack, or pepper jack for some heat. You can even mix and match your favorites.
- Ranch dressing mix: If you’re out of ranch mix, try a combination of dried herbs like dill, parsley, and garlic powder. Or swap it out completely for taco seasoning for a Mexican twist.
Watch Out for These Mistakes While Grilling
The biggest mistake when making Blackstone loaded potatoes is cutting your potatoes too thick or unevenly, which leads to inconsistent cooking – aim for uniform 1/2-inch cubes so they cook at the same rate and get that perfect crispy exterior. Overcrowding the griddle is another common error that prevents proper browning, so make sure to leave enough space between your potato pieces for the steam to escape and crispiness to develop. A third crucial mistake is not preheating your Blackstone properly – wait until it reaches at least 375°F before adding the potatoes, and don’t forget to season them well with salt and pepper right at the start of cooking for the best flavor absorption. For extra crispiness and to prevent sticking, make sure to oil your griddle surface adequately and resist the urge to stir the potatoes too frequently – giving them time to develop a golden crust on each side will make all the difference.
What to Serve With Loaded Potatoes?
These hearty Blackstone loaded potatoes are practically a meal on their own, but there are some simple sides that can round out your plate nicely. A crisp garden salad with ranch dressing keeps things in the same flavor family while adding a fresh crunch to balance out the richness of the potatoes. If you’re feeding a crowd, some steamed broccoli or roasted green beans can add color and nutrition to the plate. For those who love extra dipping options, set out some additional buffalo sauce, ranch dressing, or blue cheese dressing – people love having choices when it comes to loaded potatoes!
Storage Instructions
Keep Fresh: These loaded potatoes are best enjoyed right away, but if you have leftovers, place them in an airtight container in the fridge for up to 3 days. The flavors actually get even better as they hang out together! Just keep the cold toppings like sour cream and green onions separate.
Prep Ahead: Want to get ahead? You can cook the potatoes, chicken, and bacon up to 2 days in advance. Store them separately in the fridge, then assemble and heat everything up when you’re ready to serve. This makes dinner prep super quick and easy!
Warm Up: To bring leftover loaded potatoes back to life, pop them on the Blackstone or in the oven at 350°F for about 10-15 minutes until heated through. Add a fresh sprinkle of cheese at the end and let it melt. If using a microwave, heat in 30-second intervals, though the potatoes might not be as crispy.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 45-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2800
- Protein: 150-170 g
- Fat: 160-180 g
- Carbohydrates: 180-200 g
Ingredients
For the main dish:
- 1.5 lb red potatoes (cut into 1-inch pieces, unpeeled)
- Oil for cooking (like avocado or vegetable oil)
- 1/2 cup buffalo wing sauce (Frank’s RedHot is a good choice)
- 1.5 lb boneless, skinless chicken (cut into 1-inch chunks)
- Black pepper (freshly ground for best flavor)
- 6 slices bacon (diced)
- 1 packet dry ranch dressing mix (I use Hidden Valley)
- 2 cups shredded cheese (Mexican blend is ideal)
- Kosher salt
For optional garnishes:
- Ranch dressing
- Sour cream
- Chopped green onions
Step 1: Prep the Ingredients
Begin by cutting the potatoes and chicken into bite-sized pieces.
Arrange them separately on a tray.
Place all other ingredients on the tray as well, ensuring they are kept separate from the raw chicken to avoid cross-contamination.
Step 2: Preheat the Griddle
Carry the tray with the ingredients out to the Blackstone griddle.
Preheat the griddle to medium heat for several minutes.
This allows for even cooking once you add your ingredients.
Step 3: Cook the Bacon
Place the bacon slices on the preheated griddle and cook them for 3 to 4 minutes per side until they reach your desired level of doneness.
Once cooked, remove the bacon from the griddle and let it cool slightly before crumbling it into smaller pieces.
Set the bacon aside for later use.
Step 4: Cook the Potatoes
Add some cooking oil to the griddle and then add the diced potatoes.
Season with kosher salt and pepper.
Cook the potatoes for 9 to 11 minutes, turning and flipping them a few times with hibachi spatulas, until they are golden and crispy.
Step 5: Cook the Chicken and Combine Ingredients
Add more cooking oil to the griddle along with the chicken pieces, mixing them with the potatoes.
Season with additional kosher salt and pepper.
Cook for another 9 to 11 minutes, stirring and flipping everything a few times to ensure even cooking.
When the chicken is fully cooked and the potatoes are tender, sprinkle the dry ranch seasoning and wing sauce over the mixture.
Cook for an additional 1 to 2 minutes, combining everything with the hibachi spatulas.
Step 6: Finish with Cheese and Bacon
Spread the chicken and potato mixture in an even layer on the griddle.
Sprinkle the cheese over the top, followed by the crumbled bacon.
Allow the cheese to melt, turning off the griddle if needed to prevent overcooking while the cheese melts.
Step 7: Add Final Touches and Serve
Once the cheese is melted, you can sprinkle green onions, sour cream, and/or ranch dressing on top if desired.
To serve, either bring plates to the griddle for direct serving using hibachi spatulas, or use the spatulas to transfer the dish to a serving tray to bring inside for dinner.
