Best Blackstone Loaded Potatoes Recipe
This recipe for Best Blackstone Loaded Potatoes features crispy red potatoes and tender chicken cooked on a Blackstone griddle, combined with crispy bacon, melted cheesy topping, and a flavorful buffalo ranch seasoning for a delicious and hearty meal perfect for gatherings or family dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Ingredients
Scale
Potatoes and Chicken
- 1.5 pounds red potatoes, diced into bite-sized pieces
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Other Ingredients
- 6 slices bacon
- Oil for cooking (vegetable or canola oil suggested)
- Kosher salt and black pepper, to taste
- 1 packet dry ranch dressing mix
- 1/2 cup buffalo wing sauce
- 2 cups grated cheese (Mexican blend recommended)
Optional Garnishes
- Chopped green onions
- Sour cream
- Ranch dressing
Instructions
- Prep the Ingredients: Cut the red potatoes and chicken into bite-sized pieces. Arrange them separately on a tray to avoid cross-contamination. Place all other ingredients on the tray as well, keeping them apart from the raw chicken.
- Preheat the Griddle: Bring the tray of ingredients to the Blackstone griddle and preheat it to medium heat for several minutes to ensure even cooking.
- Cook the Bacon: Place the bacon slices on the preheated griddle and cook each side for 3 to 4 minutes until crispy to your liking. Remove bacon, let cool slightly, then crumble into small pieces and set aside.
- Cook the Potatoes: Add cooking oil to the griddle, then add the diced potatoes. Season with kosher salt and black pepper. Cook for 9 to 11 minutes, turning and flipping occasionally with hibachi spatulas until golden and crispy.
- Cook the Chicken and Combine Ingredients: Add more oil to the griddle, then the chicken pieces. Mix the chicken with the potatoes, seasoning again with salt and pepper. Cook another 9 to 11 minutes, stirring and flipping frequently until chicken is fully cooked and potatoes are tender. Sprinkle dry ranch seasoning and buffalo wing sauce over the mixture, cooking an additional 1 to 2 minutes to combine flavors.
- Finish with Cheese and Bacon: Spread the chicken and potato mixture evenly on the griddle. Sprinkle the grated cheese on top followed by the crumbled bacon. Allow the cheese to melt, turning off the griddle if needed to avoid overcooking.
- Add Final Touches and Serve: Once cheese is melted, garnish with chopped green onions, sour cream, and/or ranch dressing as desired. Serve directly from the griddle using hibachi spatulas or transfer to a serving tray for plating.
Notes
- Use Mexican blend cheese for best flavor, or substitute with cheddar and Monterey Jack.
- Adjust buffalo wing sauce quantity to taste depending on your spice preference.
- Ensure the griddle is properly preheated to achieve crispy potatoes and bacon.
- Keep raw chicken and potatoes separate before cooking to prevent cross-contamination.
- Serve immediately for best texture and flavor.
Keywords: Blackstone loaded potatoes, griddle recipe, buffalo ranch potatoes, chicken and potatoes, cheesy loaded potatoes, outdoor cooking, Blackstone griddle recipes
