Loaded Potato Rounds on the Blackstone Griddle

Get ready to transform humble potatoes into an extraordinary side dish or appetizer with these Loaded Potato Rounds on the Blackstone griddle. Imagine perfectly crispy potato slices, cooked to golden-brown perfection, then generously topped with gooey melted cheese, savory bacon, fresh green onions, and a dollop of cool sour cream. Cooking them on the griddle ensures an unbeatable crispiness that’s hard to achieve in an oven, while the assembly process makes them a fun and customizable treat. Whether for game day, a backyard BBQ, or a satisfying snack, these loaded potato rounds are guaranteed to be a crowd-pleaser.

Ingredients

To craft these irresistible loaded potato rounds, gather the following fresh and flavorful ingredients:

For the Potato Rounds:

3-4 large Russet potatoes: Choose firm potatoes, free of sprouts or green spots. Russets are ideal for crisping.
2 tablespoons olive oil: Or another high-smoke-point oil like avocado oil.
1 teaspoon garlic powder:

1/2 teaspoon onion powder:
1/2 teaspoon smoked paprika: Adds color and a subtle smoky flavor.
1 teaspoon salt: Or to taste.

1/2 teaspoon black pepper: Freshly ground preferred.

For the Loaded Toppings:

1 cup shredded cheddar cheese: Or a cheddar-jack blend, for optimal melt.
8 slices bacon: Cooked crispy and crumbled. (Can be cooked on the griddle beforehand!)
1/4 cup green onions: Freshly chopped, for garnish.

1/2 cup sour cream: For serving, or Greek yogurt for a lighter option.

Optional Additions/Toppings:

Ranch dressing: For dipping or drizzling.
Jalapeño slices: Fresh or pickled, for a spicy kick.
Chives: Freshly chopped, as an alternative to green onions.

Diced tomatoes: For freshness and color.
Avocado or Guacamole: For a creamy, cool element.

How To Make Loaded Potato Rounds on the Blackstone Griddle

Cooking these loaded potato rounds on the Blackstone griddle is a straightforward process that yields incredibly crispy results. Follow these steps for perfect loaded goodness every time.

Step 1: Prepare the Potatoes

Wash and Slice: Thoroughly wash the Russet potatoes. Using a sharp knife or a mandoline (with caution!), slice the potatoes into 1/4-inch thick rounds. Aim for consistent thickness for even cooking.
Rinse and Dry (Crucial!): Place the potato rounds in a large bowl of cold water and let them soak for 15-20 minutes. This helps remove excess starch, which is key for crispiness. After soaking, drain the potatoes completely and pat them very dry with clean kitchen towels or paper towels. Excess moisture will prevent crisping.
Season: In a large bowl, toss the dried potato rounds with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Ensure all rounds are evenly coated.

Step 2: Cook the Bacon (Optional, but Recommended First)

Preheat Griddle: If cooking bacon on the griddle, preheat a section of your Blackstone to medium heat.

Cook Bacon: Lay the bacon slices flat on the griddle. Cook for 5-8 minutes, flipping occasionally, until crispy to your liking.
Remove and Crumble: Remove the cooked bacon from the griddle and place it on a plate lined with paper towels to drain excess grease. Once cooled slightly, crumble it into small pieces. Keep the griddle on.

Step 3: Griddle the Potato Rounds

Preheat Griddle: Ensure your Blackstone griddle is preheated to medium-high heat. You want it hot enough to create a good sear.
Oil Griddle: Lightly oil the griddle surface (if not already well-seasoned with bacon grease).

Arrange Potatoes: Lay the seasoned potato rounds in a single layer on the hot griddle. Do not overcrowd the griddle; cook in batches if necessary to ensure even crisping.
Cook First Side: Cook for 5-8 minutes, or until the first side is golden brown and crispy. Use a spatula to check periodically.
Flip Potatoes: Carefully flip each potato round to cook the other side. Cook for another 5-8 minutes, or until golden brown, crispy, and cooked through (tender when pierced with a fork).

Step 4: Load and Melt the Cheese

Add Cheese: Once both sides of the potato rounds are crispy and cooked, sprinkle about a tablespoon of shredded cheddar cheese onto the top of each potato round.

Melt Cheese (Cover or Dome): To quickly melt the cheese, place a griddle dome or an inverted metal bowl over the potato rounds for 1-2 minutes. This traps the heat and creates a steamy environment, melting the cheese into a gooey layer. Watch carefully to avoid burning the potatoes.
Remove from Griddle: Once the cheese is melted and bubbly, carefully remove the loaded potato rounds from the griddle with a spatula.

Step 5: Garnish and Serve

Transfer to Platter: Arrange the hot, cheesy potato rounds on a serving platter.
Add Toppings: Immediately sprinkle generously with crumbled bacon and fresh chopped green onions.

Serve with Sour Cream: Offer sour cream (or your preferred dipping sauce) on the side for dolloping.
Enjoy: Serve warm and enjoy the crispy, cheesy, loaded goodness!

You Must Know

Mastering Loaded Potato Rounds on the Blackstone griddle means paying attention to a few critical details that ensure crispiness and perfect melting.

Soaking and Drying the Potatoes is Paramount: This cannot be stressed enough. Soaking removes surface starch, which inhibits crisping. Thoroughly drying them afterward removes excess moisture, which would otherwise steam the potatoes instead of frying them. Wet potatoes will be soggy.
Consistent Slice Thickness: Aim for 1/4-inch thick slices. Too thick, and they’ll take too long to cook through; too thin, and they might burn before getting tender. A mandoline is excellent for consistency, but a sharp knife and steady hand work too.

Don’t Overcrowd the Griddle: Like most griddle dishes, space is essential. Each potato round needs direct contact with the hot surface and room for steam to escape. Overcrowding will lower the griddle temperature and lead to steaming, resulting in soggy potatoes. Cook in batches if necessary.
Medium-High Heat is Ideal: You need enough heat to achieve a deep golden-brown crust, but not so high that the outsides burn before the insides cook. Medium-high generally works best for most Blackstones, but adjust as needed for your specific griddle.
Oil the Griddle Lightly: Even if you have a well-seasoned griddle, a little fresh oil ensures the potatoes don’t stick and helps create that even, crispy crust.

The Griddle Dome for Melted Cheese: This is a game-changer for melting cheese quickly and evenly on the griddle. It creates a mini-oven, trapping heat and steam. If you don’t have a dome, an inverted metal bowl works perfectly.
Cook Bacon First (and Use the Grease!): Cooking the bacon on the griddle first not only provides delicious crispy bacon for topping but also seasons your griddle with flavorful bacon fat, which is excellent for cooking the potatoes. Just make sure to scrape off any large bacon bits before adding the potatoes.
Serve Immediately: These loaded potato rounds are at their absolute peak when hot and fresh, with crispy potatoes and gooey melted cheese. While still good, they lose some crispness as they cool.

Topping Variations

The “loaded” aspect of these potato rounds is where you can truly get creative! Beyond the classic bacon, cheese, and green onion, consider these delicious variations:

Spicy Kick:
- Jalapeños: Freshly sliced or pickled jalapeño coins added on top, or even inside for extra heat.
- Sriracha Mayo: A drizzle of sriracha mixed with mayonnaise for a creamy, spicy sauce.
- Chipotle Aioli: For a smoky, spicy, and creamy addition.

Herbaceous & Fresh:
- Fresh Chives: Finely chopped, for a milder onion flavor than green onions.
- Dill or Parsley: A sprinkle of fresh chopped dill or extra parsley for brightness.
- Everything Bagel Seasoning: Sprinkle over the cheese after melting for an extra savory crunch.
Protein Boosts:
- Pulled Pork/Chicken: A small dollop of warm, shredded BBQ pulled pork or chicken can turn these into mini meal-sized bites.
- Ground Beef/Turkey: Seasoned crumbled ground beef or turkey, like taco meat, for a Tex-Mex twist.
Veggie Delights:
- Diced Tomatoes: Fresh, diced Roma tomatoes for a burst of color and acidity.
- Black Olives: Sliced black olives for a briny, salty touch.
- Sautéed Mushrooms/Onions: Briefly sautéed mushrooms or caramelized onions for added depth of flavor.
Creamy Additions:
- Guacamole or Diced Avocado: For a cool, creamy, and healthy fat.
- Queso Fresco or Cotija: Crumbled on top for a salty, tangy Mexican flair.
- Ranch or Blue Cheese Dressing: For dipping or drizzling.

Global Flavors:
- Taco Seasoning: Add to the potato seasoning for a Tex-Mex profile, then top with salsa and crema.
- Curry Powder: A pinch in the potato seasoning for an Indian-inspired twist.

Make It A Meal

While perfect as an appetizer, Loaded Potato Rounds can also be part of a larger meal or even scaled up to be the star attraction.

Game Day Feast: These are a must-have for any game day. Serve alongside other griddle favorites like smash burgers, hot dogs, or grilled chicken wings.

Backyard BBQ Side: They make an excellent, more exciting alternative to traditional potato salad or baked potatoes. Pair with grilled steaks, chicken, or ribs.
Brunch Staple: Serve them with scrambled eggs, bacon (of course!), sausages, and fresh fruit for a hearty brunch spread. You can even top them with a fried egg for an ultimate breakfast round.
Party Appetizer Platter: Arrange them artfully on a large platter with a variety of dipping sauces for guests to customize.

Casual Weeknight Dinner: Pair a larger portion of these loaded potato rounds with a simple green salad for a satisfying and easy dinner. You can even add some grilled chicken or steak strips on the side for extra protein.
Build-Your-Own Station: For a party, cook the potato rounds and have all the toppings laid out separately. Guests can then “load” their own, which is a fun, interactive way to serve.

Pro Tips

Elevate your loaded potato rounds from good to extraordinary with these expert griddle tips and tricks.

Pre-Cook Bacon on the Griddle: Cooking bacon first not only provides delicious crispy bacon but also leaves a perfectly seasoned griddle with rendered fat, ideal for crisping potatoes. Just be sure to scrape off any large bits.
Use a Griddle Press/Weight: For extra crispy and uniformly flattened potato rounds, gently press down on them with a griddle press or a heavy, flat spatula during the initial cooking phase on each side.
The Mandoline Advantage: While not essential, a mandoline slicer (use a safety glove!) creates perfectly uniform potato slices, which ensures even cooking and consistent crispiness.
Don’t Flip Too Early: Resist the urge! Let the potatoes develop a nice golden-brown crust before flipping. If they stick, they’re likely not ready to be flipped.
Control Griddle Temperature for Cheese Melt: After cooking the potatoes, you might want to slightly reduce the griddle heat to low before adding cheese and using the dome. This melts the cheese without overcooking or burning the potatoes underneath.
Have Toppings Ready: Prep all your toppings (crumble bacon, chop green onions, measure sour cream) before you start cooking the potatoes. This way, you can load and serve them immediately while they’re hot and crispy.
Scrape Between Batches: If cooking in batches, a quick scrape of the griddle with your spatula between each batch helps remove any leftover bits, ensuring a clean cooking surface and preventing burning.
Flaky Sea Salt Finish: A final sprinkle of flaky sea salt (like Maldon) over the hot, loaded potato rounds just before serving adds a beautiful textural element and bursts of flavor.
High Smoke Point Oil: Use an oil like avocado, grapeseed, or even vegetable oil, which can withstand the higher temperatures of the griddle without smoking or breaking down.

Recipe FAQs

Here are answers to some common questions you might have about making Loaded Potato Rounds on the Blackstone Griddle.

Q: Can I use different types of potatoes?
A: Russet potatoes are highly recommended because their high starch content leads to superior crispiness. Waxy potatoes (like red or Yukon gold) can be used, but they might not get quite as crispy. Remember to slice them uniformly and soak them regardless.

Q: How thick should the potato slices be?
A: Aim for 1/4-inch thick slices. This thickness ensures they cook through and get crispy without being too thin and prone to burning or too thick and taking too long.

Q: Why do I need to soak the potatoes?
A: Soaking the potato slices in cold water removes excess starch from their surface. This starch is what can make potatoes gummy or prevent them from getting truly crispy. Removing it results in a much better texture.

Q: Can I skip the par-boiling step?
A: This recipe does not call for par-boiling, as direct griddling (with proper soaking and drying) aims for maximum crispiness. If you prefer a softer interior without as much crisp exterior, you could very lightly par-boil, but be careful not to overcook them, or they will fall apart on the griddle.

Q: My potato rounds are sticking to the griddle. What’s wrong?
A: This could be due to a few reasons:
* The griddle isn’t hot enough. Potatoes need to sear immediately.
* Not enough oil on the griddle or the potatoes.
* You’re trying to flip them too early before a crust has formed. Give them time.
* The griddle might not be properly seasoned.

Q: How do I store and reheat leftovers?
A: Store any leftover loaded potato rounds in an airtight container in the refrigerator for 2-3 days. Reheating them on the griddle (medium-low heat) or in an air fryer will help regain some crispness. Microwaving will make them soft.

Q: Can I make these vegetarian?
A: Absolutely! Simply omit the bacon. You can replace the savory element with smoked paprika, liquid smoke (a tiny amount in the oil), or a vegetarian bacon substitute. You can also add other veggie toppings like sautéed mushrooms or diced bell peppers.

Q: What kind of cheese melts best?
A: Shredded cheddar, Monterey Jack, colby jack, or a blend of these work wonderfully. They melt smoothly and quickly.

Q: Can I use pre-sliced potatoes?
A: If you can find fresh, unseasoned, pre-sliced potatoes that are about 1/4-inch thick, they would work. However, you would still need to rinse and thoroughly dry them before seasoning and cooking to ensure crispiness.

Q: How do I keep the cooked potato rounds warm if I’m cooking in batches?
A: You can place the cooked rounds on a baking sheet in a very low oven (around 200°F/95°C) while you finish the rest. However, they are truly best served immediately after they’ve been loaded and the cheese has melted.