Grilled Loaded Potato Rounds recipe

Summer barbecues at our house used to be predictable – burgers, hot dogs, maybe some corn on the cob. But a few years ago, I stumbled upon the idea of grilling potato slices and loading them up like miniature baked potatoes. Skeptical but intrigued, I decided to give these Grilled Loaded Potato Rounds a try for a neighborhood potluck. I par-boiled some Russet slices, grilled them until they had gorgeous char marks and were tender inside, then piled on the classic loaded toppings – sharp cheddar, crispy bacon, cool sour cream, and fresh green onions. The reaction was immediate and overwhelming. People hovered around the platter, grabbing the smoky, cheesy rounds before they even had a chance to cool slightly. My husband, a self-proclaimed potato connoisseur, declared them “genius,” and even the pickiest kids were devouring them. They disappeared faster than anything else on the table! Since then, Grilled Loaded Potato Rounds have become a non-negotiable staple at every single one of our outdoor gatherings and even make appearances for game day parties. They perfectly capture the smoky essence of the grill combined with the comforting flavors of a loaded baked potato, all in a convenient, shareable format. Easy to make, endlessly customizable, and undeniably delicious – they are, quite simply, the ultimate grilled appetizer or side dish.

Ingredients

The magic of Grilled Loaded Potato Rounds lies in transforming simple ingredients into a flavor-packed delight. Quality matters, but the list is wonderfully straightforward. You likely have many of these items on hand already!

• Potatoes: The foundation. Russet potatoes are generally preferred for their starchy texture, which holds up well to grilling and becomes fluffy inside. Choose medium to large potatoes for substantial rounds.
• Olive Oil (or other high-heat oil): For coating the potato slices, preventing sticking, and helping them achieve that desirable crispy exterior on the grill. Avocado oil or grapeseed oil are also good choices.
• Salt and Pepper: Essential seasonings to enhance the natural potato flavor and complement the toppings. Coarse sea salt or kosher salt and freshly cracked black pepper offer the best flavor.
• Cheddar Cheese: The quintessential “loaded” cheese. Sharp cheddar provides a nice tang, but feel free to use medium cheddar, Colby Jack, Monterey Jack, or even a spicy Pepper Jack. Shredding your own cheese from a block generally results in better melting than pre-shredded varieties (which often contain anti-caking agents).
• Bacon: Crispy, salty bacon bits are a must for the classic loaded experience. Cook bacon until very crisp, then crumble or chop it finely. Pre-cooked real bacon bits are a convenient shortcut.
• Sour Cream (or Greek Yogurt): Adds a cool, tangy counterpoint to the rich cheese and smoky potato. Full-fat sour cream offers the richest flavor, but light sour cream or plain Greek yogurt (for a protein boost and tangier flavor) are great alternatives.
• Green Onions (or Chives): Provide a fresh, mild oniony bite and a pop of color. Thinly sliced green onions (both white and green parts) or finely chopped fresh chives work perfectly.
• Optional additions: Think beyond the basics! Consider adding cooked crumbled sausage, diced jalapeños (fresh or pickled), a drizzle of ranch dressing, a sprinkle of smoked paprika, or different types of cheese.

• 4 medium-large Russet potatoes (about 2 lbs / 900g total)
• 2-3 tablespoons olive oil (or other high-heat cooking oil)
• 1 teaspoon kosher salt (or to taste)
• 1/2 teaspoon black pepper (freshly cracked preferred)
• 1 cup shredded sharp cheddar cheese (about 4 oz / 115g)
• 1/2 cup cooked and crumbled bacon (about 4-6 slices)
• 1/2 cup sour cream (or Greek yogurt)
• 1/4 cup thinly sliced green onions or chopped fresh chives

Instructions

Creating these crowd-pleasing potato rounds is easier than you might think. Following these steps, especially the par-boiling, ensures perfectly cooked potatoes every time.

1. Prepare the Potatoes: Thoroughly wash and scrub the potatoes under cold running water to remove any dirt. Pat them completely dry with paper towels. There’s no need to peel them; the skin adds texture and helps the rounds hold their shape.
2. Slice the Potatoes: Using a sharp knife or a mandoline slicer (for perfectly uniform thickness), slice the potatoes crosswise into rounds approximately 1/2-inch (about 1.25 cm) thick. Try to keep the slices as consistent in thickness as possible to ensure even cooking. Thinner slices might burn easily, while much thicker slices will take longer to cook through.
3. Par-Boil the Potato Rounds (Crucial Step): Place the potato slices into a large pot and cover them with cold water by about an inch. Add a generous pinch of salt to the water (this helps season the potatoes from the inside). Bring the water to a boil over high heat, then immediately reduce the heat to maintain a gentle simmer. Cook for 5-7 minutes, or just until the potatoes are slightly tender but still firm. They should not be fully cooked or mushy. You should be able to pierce them with a fork, but it should meet some resistance. Par-boiling ensures the inside of the potato cooks through on the grill without the outside burning before the center is done.
4. Drain and Dry: Carefully drain the potato slices in a colander. Handle them gently to avoid breaking them. Spread the drained slices in a single layer on a clean kitchen towel or paper towels and pat them very dry. Removing excess moisture is key to getting crispy edges on the grill and preventing them from steaming instead of grilling. Let them cool slightly for easier handling.
5. Oil and Season: Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Clean the grill grates well. In a large bowl, gently toss the dried potato rounds with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly coated. Be thorough but gentle.
6. Grill – First Side: Carefully place the oiled and seasoned potato rounds directly onto the hot grill grates in a single layer. Grill for 5-7 minutes per side, or until golden brown with distinct grill marks and tender when pierced with a fork. The exact time will depend on your grill’s temperature and the thickness of your slices. Use tongs or a spatula to flip them carefully.
7. Add Cheese and Bacon: Once the potatoes are cooked through and nicely marked on both sides, move them to a cooler part of the grill (indirect heat) or reduce the grill heat to low. If your grill doesn’t have an indirect heat zone, you can place them on a piece of heavy-duty aluminum foil or a grill-safe pan directly on the grates. Top each potato round generously with shredded cheddar cheese and crumbled bacon.
8. Melt the Cheese: Close the grill lid and cook for another 2-4 minutes, or just until the cheese is completely melted and bubbly. Keep a close eye on them during this stage to prevent the bottoms from burning.
9. Remove and Rest: Carefully remove the loaded potato rounds from the grill using tongs or a spatula and transfer them to a serving platter. Let them rest for a minute or two.
10. Add Final Toppings and Serve: Dollop each round with a small amount of sour cream (or Greek yogurt) and sprinkle generously with sliced green onions or chives. Serve immediately while hot and cheesy!

Nutrition Facts

• Servings: Approximately 4-6 appetizer servings (around 3-5 rounds per serving, depending on potato size).
• Calories per serving (estimate): Around 280-380 kcal.

Disclaimer: Nutritional information is an estimate calculated using standard ingredient databases. Actual values can vary significantly based on specific ingredients used (e.g., type of potato, amount of oil absorbed, fat content of cheese and bacon, serving size). These are best considered an indulgent appetizer or side dish.

Preparation Time

Despite the multi-step process, these grilled potato rounds come together relatively quickly, especially considering the flavor payoff.

• Prep Time: 15 minutes (Washing, slicing, preparing toppings while potatoes par-boil)
• Cook Time: 20-25 minutes (Includes 5-7 minutes for par-boiling and 15-18 minutes for grilling/melting)
• Total Time: Approximately 35-40 minutes

The par-boiling step is essential and adds a bit of time, but much of the grilling time is hands-off, allowing you to manage other parts of your meal.

How to Serve

Grilled Loaded Potato Rounds are versatile and always a hit. Here’s how to make the most of serving them:

• Presentation:
  • Arrange the finished rounds attractively on a large platter or wooden board.
  • Garnish the entire platter with an extra sprinkle of green onions or chives for visual appeal.
  • Consider serving the sour cream on the side in a small bowl with a spoon, allowing guests to add their desired amount. This also helps if transporting the dish or if it needs to sit out for a bit.
• Serving Context:
  • Appetizer: Perfect finger food for parties, BBQs, game days, or tailgating. They are easy to grab and eat while mingling. Provide plenty of napkins!
  • Side Dish: A fantastic alternative to traditional baked potatoes or French fries. They pair exceptionally well with:
    • Grilled Steaks
    • Burgers and Hot Dogs
    • Grilled Chicken or Pork Chops
    • Ribs
    • Basically, anything coming off the grill!
  • Light Meal: Serve a larger portion alongside a simple green salad for a satisfying lunch or light dinner.
• Accompaniments & Variations:
  • Offer small bowls of extra toppings like jalapeños, different shredded cheeses, ranch dressing, BBQ sauce, or even chili for a “build-your-own” element.
  • Place small forks nearby for those who prefer not to use their fingers.
  • Ensure they are served warm for the best texture and meltiness. If they cool down too much, the cheese will solidify (though they’re still tasty!).

Additional Tips

Master the art of the Grilled Loaded Potato Round with these pro tips:

1. Potato Selection & Uniformity are Key: Russet (Idaho) potatoes are truly ideal due to their high starch content, leading to a fluffy interior and skin that crisps nicely. Aim for potatoes that are relatively uniform in size and shape for more consistent rounds. Slicing them to the same thickness (around 1/2 inch) is crucial for even cooking. A mandoline slicer is your best friend here, but careful knife work suffices.
2. Don’t Skip the Par-Boil: This step might seem extra, but it’s the secret to success. It guarantees the potato interior is tender and cooked through by the time the exterior gets those beautiful grill marks and crisp edges. Skipping it often results in rounds that are either burnt on the outside and raw inside, or take an excessively long time on the grill, drying them out. Just be careful not to over boil – they should still be quite firm.
3. Master the Grill Setup: Ensure your grill grates are clean to prevent sticking. Preheat adequately to medium-high heat. Oil the potato slices well, but also consider lightly oiling the grill grates right before placing the potatoes down (use a paper towel dipped in high-heat oil, held with long tongs). Grill the first side until nicely marked, then flip. Once both sides are marked and the potato is tender, move them to indirect heat (a cooler zone) or place them on foil before adding toppings to prevent the bottoms from burning while the cheese melts.
4. Get Creative with Loadings: The “classic” loaded combo (cheddar, bacon, sour cream, chives) is fantastic, but don’t limit yourself! Try these variations:
   • Spicy: Pepper Jack cheese, pickled jalapeños, a drizzle of hot sauce or chipotle sour cream.
   • BBQ: Pulled pork or chicken, BBQ sauce drizzle, cheddar cheese, and maybe some crispy fried onions.
   • Mediterranean: Feta cheese, chopped Kalamata olives, sun-dried tomatoes, and a dollop of tzatziki instead of sour cream.
   • Breakfast-Inspired: Cheddar, crumbled sausage, and maybe even a tiny fried quail egg on top!
   • Vegetarian: Use vegetarian bacon bits or omit, add sautéed mushrooms or black beans.
5. Make-Ahead Strategies: While best served fresh off the grill, you can prep components ahead of time. Slice and par-boil the potatoes a day in advance. Once cooled and dried, store them in an airtight container in the refrigerator. Cook the bacon and shred the cheese ahead of time too. When ready to serve, simply oil/season the pre-boiled slices and proceed with grilling as directed. This significantly cuts down on prep time right before guests arrive.

FAQ Section

Here are answers to frequently asked questions about making Grilled Loaded Potato Rounds:

1. Q: Can I make these in the oven instead of on the grill?
   • A: Absolutely! While you’ll miss the smoky flavor from the grill, you can bake them. After par-boiling, drying, oiling, and seasoning the potato rounds, arrange them in a single layer on a baking sheet lined with parchment paper (for easy cleanup). Bake in a preheated oven at 425°F (220°C) for 15-20 minutes, flipping once halfway through, until tender and golden brown with crispy edges. Then, top with cheese and bacon and return to the oven for a few minutes until the cheese is melted. Proceed with sour cream and green onions. You could also finish them under the broiler for a minute (watch carefully!) to get extra browning on the cheese.
2. Q: My potato rounds keep sticking to the grill. How can I prevent this?
   • A: Sticking is frustrating! Here are the key prevention methods:
     • Clean Grill: Start with thoroughly cleaned grill grates. Food debris is a major cause of sticking.
     • Hot Grill: Ensure the grill is properly preheated to medium-high heat before adding the potatoes. Placing food on a cold grill is a guarantee for sticking.
     • Oil the Potatoes Well: Make sure every surface of the potato rounds is lightly coated in oil.
     • Oil the Grates: Just before placing the potatoes down, quickly wipe the hot grates with a paper towel soaked in high-heat oil (use long tongs for safety).
     • Patience: Don’t try to flip the potatoes too early. They will naturally release from the grates once they have formed a good sear and grill marks. If they resist strongly, give them another minute or two.
3. Q: What are the best potatoes to use for grilling?
   • A: Russet potatoes are generally considered the best for this recipe because their high starch content makes them fluffy on the inside, and their skins get pleasantly crisp. Yukon Gold potatoes can also work; they have a creamier texture and thinner skin but might be slightly more delicate after par-boiling. Waxy potatoes (like red potatoes or fingerlings) hold their shape well but won’t get as fluffy inside and are generally better for roasting whole or using in potato salads. For these loaded rounds, stick with Russets for the most classic texture.
4. Q: Can I prepare Grilled Loaded Potato Rounds ahead of time?
   • A: Yes, partially. As mentioned in the tips, you can par-boil, cool, and dry the potato slices up to a day in advance and store them in the fridge. You can also pre-cook the bacon and shred the cheese. However, the actual grilling, topping, and serving should be done just before you plan to eat them for the best taste and texture (hot, crispy, and melty). Reheating fully assembled rounds tends to make the potato slightly softer and the toppings less fresh.
5. Q: How can I make these vegetarian or vegan?
   • A: It’s easy to adapt!
     • Vegetarian: Simply omit the bacon or use store-bought vegetarian bacon bits. All other standard ingredients (potatoes, oil, cheese, sour cream, green onions) are vegetarian. You could also add other vegetarian toppings like black beans, corn salsa, or sautéed mushrooms.
     • Vegan: Use olive oil. Omit the bacon or use a vegan bacon alternative. Substitute the cheddar cheese with your favorite brand of vegan cheddar shreds (choose one known for melting well). Replace the sour cream with a vegan sour cream alternative (cashew-based or tofu-based options are widely available) or a dollop of unsweetened vegan yogurt. Ensure all toppings are certified vegan.

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