Loaded Smashed Potatoes
Loaded Smashed Potatoes make a hearty main dish that can be prepared on the grill for a delicious weeknight dinner. These cheesy potatoes are piled high with tender roast beef and topped 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
- Scrub potato skins and dry well. Score the top of each potato in an X shape. Rub with olive oil and sprinkle kosher salt over the potatoes. Place directly onto the grill grates of a preheated pellet grill or place on a large baking sheet and bake in the oven. If baking on a charcoal grill, wrap potatoes in foil. Bake until fork tender, about 1 hour or until potatoes reach about 200° using an instant read thermometer. Remove from grill and set aside.
- Pat chuck roast dry with paper towels and place on a rimmed baking sheet. Drizzle with olive oil and sprinkle with steak rub on both sides.
- Prepare a charcoal grill fire using hickory or oak for smoke flavor. We are using lump charcoal and our oak premium cooking wood on the Big Green Egg ceramic grill.
- Place chuck roast onto the grill grate and cook with the lid closed about 10 minutes.
- Flip the roast and close the lid, continue to cook until roast reaches desired doneness. We cooked ours to about 130°. The roast will continue to cook when the potatoes are assembled.
- Remove roast to a cutting board and rest for 15 minutes. Slice into thin strips and chop into bite-sized pieces.
- Remove potatoes from grill and place on a sheet pan. Line the baking sheet with parchment paper or aluminum foil if desired. Use a cast iron skillet or a potato masher to smash potatoes flat.
- Drizzle potatoes with olive oil or use melted butter if desired. Sprinkle with steak rub. If you want crispy edges, place under the broiler for about 5 minutes until edges start to brown.
- Top with shredded cheese and chopped roast beef. Sprinkle with more steak rub.
- Return to the grill or place under an oven broiler for 5 minutes or until cheese is melted.
- Top with salsa fresca.
- Serve with sour cream and cilantro.
Recipe Notes: Best Loaded Smashed Potatoes
- Chuck Roast: We only used half of the grilled chuck roast for these loaded smashed potatoes. We stored the remaining roast beef in a vacuum seal bag, which will keep in the refrigerator up to a week or freeze it up to 3 months. Use the leftovers for chuck roast tacos or cheesesteak sliders.
- Storage: Store loaded baked potatoes in an airtight container or on a plate wrapped with plastic wrap in the refrigerator up to 3 days.
- Reheat: Place potatoes onto a lined baking sheet and cook in a 350° oven for 10-15 minutes or un til heated through.
- Potato Varieties: We prefer russet potatoes for this recipe; however, red potatoes or yukon gold potatoes work well too. If you would like to make this dish as an appetizer, use baby potatoes.
- More Topping Ideas: Crispy bacon, chopped chives, sliced green onions or add any of your favorite baked potato toppings.
More Stuffed Potato Recipes to Try
- Short Rib Baked Potatoes are a delicious loaded baked potato recipe that comes together so easy with smoky beef ribs and all of your favorite toppings.
- Sausage Loaded Baked Potatoes are twice baked potatoes with brats or smoked sausages plus crispy fried onions for an unforgettable meal.
- BBQ Bacon Onion Baked Potatoes are loaded with crispy bacon and caramelized onions, tangy barbecue sauce and melted cheese and makes a great side dish with grilled steaks.
- Smoked Brisket is one of our favorite meal prep recipes and leftover Brisket Baked Potatoes makes a great tasting meal that the whole family loves.
This is one of our favorite meals and it will easily feed a hungry crowd and is so easy to make.
Try these Loaded Smashed Potatoes with melted cheese, tender and juicy roast beef, pico de gallo and a dollop of sour cream for a hearty dinner for any night of the week.
Loaded Smashed Potatoes
Loaded Smashed Potatoes make a hearty main dish that can be prepared on the grill for a delicious weeknight dinner. These cheesy potatoes are piled high with tender roast beef and topped with salsa fresca and sour cream.
Servings: 4 Servings
Calories: 1307kcal
Ingredients
- 4 Russet Potatoes
- ½ cup Olive Oil divided use
- 1 tablespoon kosher salt
- 6 tablespoons steak rub
- 3 pound chuck roast
- 2 cups cheddar cheese shredded
- 1 cup salsa fresca
- ½ cup sour cream
- 1 tablespoon fresh cilantro
Instructions
- Scrub potato skins and dry well. Score the top of each potato in an X shape. Rub each potato with about 1/2 tablespoon olive oil and sprinkle with kosher salt. Place directly onto the grill grates of a 375° preheated pellet grill or place on a large baking sheet and bake in the oven. If baking on a charcoal grill, wrap potatoes in foil. Bake until fork tender, about 1 hour or until potatoes reach about 200° using an instant read thermometer. Remove from grill and set aside.
- Pat chuck roast dry with paper towels and place on a rimmed baking sheet. Drizzle with about 1 tablespoon of olive oil and sprinkle with 2 tablespoons steak rub on each side.
- Prepare a charcoal grill fire to 350° using hickory or oak for smoke flavor. We are using lump charcoal and our oak premium cooking wood on the Big Green Egg ceramic grill.
- Place chuck roast onto the grill grate and cook with the lid closed about 10 minutes.
- Flip the roast and close the lid, continue to cook until roast reaches desired doneness. We cooked ours to about 130°. The roast will continue to cook when the potatoes are assembled.
- Remove roast to a cutting board and rest for 15 minutes. Slice into thin strips and chop into bite-sized pieces.
- Remove potatoes from grill and place on a sheet pan. Line the baking sheet with parchment paper or aluminum foil if desired. Use a cast iron skillet or a potato masher to smash potatoes flat.
- Drizzle potatoes with about 1/2 tablespoon olive oil or use melted butter if desired. Sprinkle with 1 – 2 teaspoons steak rub. If you want crispy edges, place under the broiler for about 5 minutes until edges start to brown.
- Top with shredded cheese and chopped roast beef. Sprinkle with more steak rub if desired.
- Return to the grill or place under an oven broiler for 5 minutes or until cheese is melted.
- Top with salsa fresca.
- Serve with sour cream and cilantro.
Notes
Chuck Roast: We only used half of the grilled chuck roast for these loaded smashed potatoes. We stored the remaining roast beef in a vacuum seal bag, which will keep in the refrigerator up to a week or freeze it up to 3 months. Use the leftovers for chuck roast tacos or cheesesteak sliders.
Storage: Store loaded baked potatoes in an airtight container or on a plate wrapped with plastic wrap in the refrigerator up to 3 days.
Reheat: Place potatoes onto a lined baking sheet and cook in a 350° oven for 10-15 minutes or un til heated through.Potato Varieties: We prefer russet potatoes for this recipe; however, red potatoes or yukon gold potatoes work well too. If you would like to make this dish as an appetizer, use baby potatoes.
More Topping Ideas: Crispy bacon, chopped chives, sliced green onions or add any of your favorite baked potato toppings.
Nutrition
Serving: 1g | Calories: 1307kcal | Carbohydrates: 41g | Protein: 84g | Fat: 91g | Saturated Fat: 35g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 45g | Trans Fat: 2g | Cholesterol: 308mg | Sodium: 2409mg | Potassium: 2098mg | Fiber: 3g | Sugar: 2g | Vitamin A: 798IU | Vitamin C: 12mg | Calcium: 515mg | Iron: 9mg