Steak and potatoes is a classic meal. I made Honey Balsamic Steak Kabobs along with these Blackstone Loaded Potato Chips all on the same griddle for dinner this week.
Very easy and extra yummy!
These are very similar to an appetizer we get at one of our favorite restaurants. I wanted to recreate it at home for my husband, who absolutely loves them.
I think he appreciated my efforts and he’s always a fan when steak is on the menu 🙂
How to Make Blackstone Loaded Potato Chips
Start by slicing 2 russet potatoes about 1/4 inch thick.
This size allows the outside to get crisp and the inside stays soft.
Whenever I’m cooking outside I like to put everything I need on a tray.
So I put the sliced potatoes, cheese, bacon, kosher salt, and pepper all on a tray and headed to my outdoor kitchen area.
Preheat the Blackstone for a good 5 minutes over medium high heat.
Squirt some oil down and spread it evenly with a spatula.
Then put the potatoes down and season with kosher salt and pepper.
Flip them after 5 to 6 minutes and season the other side.
Let this side cook for 5 to 6 more minutes.
As you can see, the steak cooks right next to the potatoes making this a complete meal all in one 🙂
Turn the Blackstone off and then sprinkle some cheese over top.
And then the bacon over the cheese.
Remove the potatoes once melted.
I put mine right on the same tray that I used to carry everything out.
Drizzle a little ranch or sour cream over top and some chives as well.
Serve Blackstone Loaded Potato Chips right away when they are still nice and hot 🙂
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Blackstone Loaded Potato Chips
Blackstone Loaded Potato Chips start with thin sliced potatoes cooked on the Blackstone Griddle and topped with cheese and bacon
- 2 russet potatoes
- vegetable oil (I keep mine in a squirt bottle)
- kosher salt, pepper
- 1 1/2 cups shredded cheese of choice (I used colby jack)
- 5 strips cooked and crumbled bacon
- Optional: ranch, sour cream, chives
Preheat the Blackstone to medium high heat. While it heats up, slice the potatoes into 1/4 inch slices.
Add some oil to the griddle and spread evenly with a spatula. Put the potatoes on the griddle for 5 to 6 minutes per side. Season both sides with kosher salt and pepper.
Turn the grill off, top each potato chip with cheese and bacon crumbles. Once melted remove from the griddle.
Serve with ranch or sour cream and chives if desired.