featured 15315

Loaded Smashed Potatoes with Cheese and Bacon

Loaded smashed potatoes are a hearty, satisfying dinner made with fluffy russet potatoes, melted cheddar cheese, tender grilled chuck roast, fresh salsa fresca, sour cream, and cilantro. This recipe is perfect when you want a filling main dish that can be cooked on the grill, finished under the broiler, or prepared in the oven for an easy weeknight meal.

Loaded smashed potatoes with salsa fresca and sour cream.

Ingredients for Loaded Smashed Potatoes

  • Russet potatoes
  • Chuck roast
  • Olive oil
  • Kosher salt
  • Steak rub
  • Cheddar cheese
  • Salsa fresca
  • Sour cream
  • Cilantro

Loaded Smashed Potatoes Step-By-Step Directions

Cooking four baked potatoes on a pellet grill.
  1. Scrub the russet potatoes thoroughly and dry the skins well. Score the top of each potato in an X shape, then rub the potatoes with olive oil and sprinkle them with kosher salt. Place them directly on the grates of a preheated pellet grill, or set them on a large baking sheet and bake them in the oven. If using a charcoal grill, wrap the potatoes in foil before cooking. Bake until fork tender, about 1 hour, or until the potatoes reach about 200° with an instant-read thermometer. Remove them from the grill and set aside.
Seasoning, grilling, and chopping chuck roast.
  1. Pat the chuck roast dry with paper towels and place it on a rimmed baking sheet. Drizzle both sides with olive oil, then season generously with steak rub.
  2. Prepare a charcoal grill fire using hickory or oak for smoke flavor. Lump charcoal works well for this recipe and adds a bold grilled flavor to the beef.
  3. Place the chuck roast on the grill grate and cook with the lid closed for about 10 minutes.
  4. Flip the roast, close the lid, and continue cooking until it reaches your preferred doneness. The roast in this recipe was cooked to about 130°. Keep in mind that the beef will continue to cook slightly when the loaded potatoes are assembled and heated again.
  5. Transfer the roast to a cutting board and let it rest for 15 minutes. Slice it into thin strips, then chop the strips into bite-sized pieces for easy topping.
Smashing baked potatoes and adding beef and cheese.
  1. Place the cooked potatoes on a sheet pan. Line the pan with parchment paper or aluminum foil if desired for easier cleanup. Use a cast iron skillet or potato masher to press each potato flat while keeping it mostly intact.
  2. Drizzle the smashed potatoes with olive oil, or use melted butter if preferred. Sprinkle with steak rub for extra flavor. For crispier edges, place the potatoes under the broiler for about 5 minutes, just until the edges begin to brown.
  3. Top each potato with shredded cheddar cheese and chopped grilled roast beef. Add a little more steak rub if you like a bolder seasoning.
  4. Return the potatoes to the grill or place them under the oven broiler for about 5 minutes, or until the cheese is melted and the toppings are hot.
Loaded smashed potatoes with beef and fresh salsa.
  1. Spoon salsa fresca over the hot cheesy potatoes.
Loaded smashed potatoes with beef, salsa, and sour cream.
  1. Serve warm with sour cream and fresh cilantro.

Recipe Notes: Best Loaded Smashed Potatoes

  • Chuck Roast: This recipe uses about half of a grilled chuck roast. Store the remaining roast beef in a sealed container or vacuum-sealed bag. It will keep in the refrigerator for up to a week or in the freezer for up to 3 months.
  • Storage: Store leftover loaded smashed potatoes in an airtight container, or place them on a plate and wrap tightly with plastic wrap. Refrigerate for up to 3 days.
  • Reheat: Place the potatoes on a lined baking sheet and warm in a 350° oven for 10 to 15 minutes, or until heated through.
  • Potato Varieties: Russet potatoes are ideal because they bake up fluffy and hold toppings well. Red potatoes or Yukon gold potatoes also work. For an appetizer version, use baby potatoes.
  • More Topping Ideas: Crispy bacon, chopped chives, sliced green onions, or any favorite baked potato toppings can be added before serving.

More Stuffed Potato Recipes to Try

  • Short rib baked potatoes are a rich and hearty option made with smoky beef ribs and classic loaded potato toppings.
  • Sausage loaded baked potatoes are twice-baked potatoes filled with brats or smoked sausages and topped with crispy fried onions.
  • BBQ bacon onion baked potatoes combine crispy bacon, caramelized onions, tangy barbecue sauce, and melted cheese.
  • Brisket baked potatoes are a great way to turn leftover smoked brisket into a filling family meal.

These loaded smashed potatoes are easy to make, generous enough to feed a hungry crowd, and flexible enough for a casual dinner or weekend cookout.

Try these loaded smashed potatoes when you want a comforting grilled potato recipe with melted cheese, juicy roast beef, fresh pico-style salsa, and a cool dollop of sour cream. They are simple, bold, and satisfying enough to serve as the main course any night of the week.

Loaded smashed potatoes with fresh salsa and sour cream.

Loaded Smashed Potatoes

Loaded smashed potatoes are topped with cheddar cheese, grilled chuck roast, salsa fresca, sour cream, and cilantro for a hearty dinner made on the grill or in the oven.
Prep Time10 mins
Cook Time1 hr 10 mins
Course: Beef
Cuisine: American
Keyword: loaded smashed potatoes, grilled potatoes, chuck roast potatoes
Servings: 4 Servings
Calories: 1307kcal

Ingredients

  • 4 russet potatoes
  • ½ cup olive oil divided
  • 1 tablespoon kosher salt
  • 6 tablespoons steak rub
  • 3 pound chuck roast
  • 2 cups shredded cheddar cheese
  • 1 cup salsa fresca
  • ½ cup sour cream
  • 1 tablespoon fresh cilantro

Instructions

  • Scrub and dry the potatoes. Score each one with an X, rub with olive oil, season with kosher salt, and bake on a 375° pellet grill or in the oven until tender, about 1 hour.
  • Pat the chuck roast dry. Drizzle with olive oil and season both sides with steak rub.
  • Prepare a charcoal grill to 350° with hickory or oak for smoke flavor.
  • Grill the chuck roast with the lid closed for about 10 minutes, then flip and continue cooking to your desired doneness.
  • Rest the roast for 15 minutes, then slice and chop into bite-sized pieces.
  • Place the potatoes on a sheet pan and smash them flat with a cast iron skillet or potato masher.
  • Drizzle with olive oil or melted butter, season with steak rub, and broil for about 5 minutes if crisp edges are desired.
  • Top with shredded cheddar cheese and chopped roast beef.
  • Return to the grill or broiler for about 5 minutes, until the cheese is melted.
  • Finish with salsa fresca, sour cream, and cilantro. Serve warm.

Notes

Chuck Roast: You may have leftover roast beef after topping the potatoes. Refrigerate it for up to a week or freeze it for up to 3 months.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat: Warm on a lined baking sheet in a 350° oven for 10 to 15 minutes.

Potatoes: Russet potatoes are preferred, but red potatoes, Yukon gold potatoes, or baby potatoes can also be used.

Nutrition

Calories: 1307kcal
| Carbohydrates: 41g
| Protein: 84g
| Fat: 91g