Blackstone Crispy Smashed Potato with Hot Pepper Bacon Jam

Featuring Terrapin Ridge Farms Hot Pepper Bacon Jam

If you’ve been following along, you know I’m all about taking simple ingredients and turning them into something that looks—and tastes—like a million bucks. This isn’t your average “chips and dip” situation. We’re using the Blackstone to get that shattered-glass crunch on yellow potatoes, then topping them with the sweet-smoky heat of Terrapin Ridge Farms Hot Pepper Bacon Cream Cheese Dip.

This is the dish that’s going to make you the hero of the next backyard hangout. Trust me on this one.

🛒 What You’ll Need

• Yellow Potatoes: Stick with Yukon Golds here. They have a natural buttery flavor that honestly can’t be beat.
• Terrapin Ridge Farms Hot Pepper Bacon Cream Cheese Dip: This is the “secret sauce.” It brings the smoke, the sweet, and just the right amount of kick.
• Shredded Cheese: I love a sharp white cheddar or a good Colby Jack for the melt factor.
• Fresh Chives: Don’t skip these—they add that bright, fresh pop at the end.
• Oil/Butter: High-heat oil for the sear, a little butter for the flavor.

Print Recipe

Blackstone Crispy Smashed Potato Dip with Hot Pepper Bacon Jam

Elevate your next backyard hangout with these “shattered-glass” crispy yellow potatoes. Topped with creamy Hot Pepper Bacon Jam dip and melted cheese, it’s the ultimate gourmet appetizer made easy on the Blackstone.

Cook Time31 minutes mins

Course: Appetizer

Cuisine: American

Ingredients

• 1.5 lbs Yellow Potatoes Yukon Gold, bite-sized
• 1 jar approx. 9 oz Terrapin Ridge Farms Hot Pepper Bacon Cream Cheese Dip
• 1 ½ cups Shredded Cheese Sharp White Cheddar or Colby Jack
• 3 tbsp Fresh Chives finely chopped
• 2 tbsp Avocado Oil or Grapeseed Oil high smoke point
• 1 tbsp Unsalted Butter
• Salt and Black Pepper to taste

Instructions

• Parboil the Potatoes: Place potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes until fork-tender but not falling apart.
• Dry & Prep: Drain the potatoes and let them sit in the colander for 5 minutes. Steam drying the skins is the secret to maximum crunch.
• Preheat the Griddle: Set your Blackstone to medium-high heat. Once hot, spread the oil and butter across the surface.
• The Smash: Place potatoes on the griddle. Use a burger press or heavy spatula to smash them to about 1/2-inch thickness. Season with salt and pepper.
• Sear: Griddle for 4–5 minutes until the bottoms are deep golden brown and crispy.
• Flip & Top: Flip each potato. Immediately place a dollop of Hot Pepper Bacon Cream Cheese Dip on each one, then sprinkle with shredded cheese.
• Melt: Cover with a basting dome for 60 seconds to melt the cheese and warm the dip through.
• Garnish: Remove from the griddle and top with fresh chives. Serve immediately.

Notes

Pro Tip: If your potatoes are sticking to your press, put a small square of parchment paper between the potato and the metal.

💡 Why This Recipe Wins

The magic here is the contrast. You have the earthy, salty crunch of the potato meeting the velvety richness of the cream cheese. The Hot Pepper Bacon Jam adds a layer of complexity that makes people stop and ask, “What is in this?!”

Tip: If you want to take this to the next level, serve it as a side dish next to a perfectly seared ribeye. It’s basically a loaded baked potato’s cooler, crispier cousin.

Tag me in your photos when you make this—I want to see those crispy edges!