Ingredients
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Garnish
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Main
Elevate your backyard BBQ with this Smashed Loaded Baked Potato Pan, a fun twist on the classic baked potato bar. Crispy on the bottom, fluffy inside, and topped with melted cheese, bacon, fresh herbs, serrano peppers, and red onion, this dish is a confetti of flavors in every bite. Perfect for gatherings or a casual weeknight meal, it’s easy to prepare on the Big Joe® Grill - Series III, where the grill’s consistent heat and cast-iron accessories help achieve that perfect crispy crust and smoky, grilled flavor.
Instructions
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01
Preheat grill to 325°F. Place russet potatoes in a carbon steel or cast-iron pan, cover, and grill 30 minutes. Flip, cover again, and cook another 30 minutes until tender. While potatoes cook, heat a cast-iron griddle and cook bacon until crisp. Set aside to cool, then chop into large pieces.
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02
Remove potatoes from the grill. Add unsalted butter to the warm pan and smash potatoes evenly using a spatula, hands, or mallet, creating nooks for maximum crispiness. Season with salt and black pepper, then top generously with shredded cheese.
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03
Return the pan to the grill, uncovered, at 325–400°F, and cook about 15 minutes, until cheese is melted, bubbly, and the bottom is crisp.
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04
While cheese melts, prepare garnishes: thinly slice chives and serrano, dice red onion, strip rosemary leaves, and chop bacon if needed. Sprinkle garnishes over the hot smashed potatoes. Close the dome for 2–3 minutes to let the rosemary oils bloom. Serve slightly warm with sour cream or crème fraîche.
