These loaded grilled potatoes are the ultimate summer treat—crispy bacon, spicy fresh jalapeño, melty sharp cheddar and scallions piled onto crunchy, hot potatoes with a side of guacamole. The perfect indulgent side dish.
If potatoes are your go-to comfort food, these will quickly become a favorite.
Crisp on the outside, pillowy and buttery inside, these potatoes get a crunchy finish on the grill and are topped with smoky bacon, melted cheddar, sliced green onions and diced fresh jalapeño. The contrast of textures and bold flavors makes them irresistible.
Grilled potatoes are endlessly versatile—think of this as loaded fries or nachos on a summer grill. Party-size toppings are encouraged so everyone can customize.
This is the side dish of summer: ideal for backyard dinners, poolside lunches, snacks, or happy hour bites. If you grill often, these are an easy crowd-pleaser.
If you’ve tried my grilled gorgonzola potatoes, you know how often these hit our summer rotation. The gorgonzola version is a favorite for adults, but the kids prefer this loaded cheddar-and-bacon version—so I make both.
These are truly loaded: sharp cheddar, crispy bacon, diced jalapeños (leave them off for little ones), sliced scallions and plenty of guacamole for dipping.
You can customize toppings however you like—add pico de gallo, sour cream, a squeeze of lime, or pickled jalapeños if you prefer. The base is simple and flexible.
These potatoes do need a bit of time on the grill—about 20 minutes—to become tender and develop a crisp exterior. If you’re timing a meal, start the potatoes first so everything finishes together.
You can parboil the potatoes to speed things up, but it’s not necessary. I usually slice them and place them in a foil pack with oil and seasonings, then set the pack on a baking sheet to bring out to the grill.
While the potatoes cook, you can prepare a salad, make the guacamole, or finish the rest of the meal—these don’t need constant attention and are forgiving on the grill.
If you love loaded fries or nachos, you’ll love these grilled potatoes. They’re a fun weekend treat, a great movie-night snack, or a satisfying alternative to fries with burgers.
Simple, flavorful and easy to adapt—this recipe hits all the right notes for summer grilling.
Loaded Grilled Potatoes
Loaded Grilled Potatoes
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Ingredients
- 6 slices bacon, diced
- 2 pounds baby Yukon gold potatoes, halved
- 1 to 2 tablespoons olive oil
- kosher salt and pepper
- 1 teaspoon garlic powder
- 1 cup shredded sharp cheddar cheese
- 1 jalapeño pepper, seeded and diced
- 4 green onions, thinly sliced
quick guacamole
- 2 avocados
- 1 to 2 limes, juiced
- 2 tablespoons diced onion
- ¼ cup chopped cilantro
- salt and pepper
Instructions
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Cook the diced bacon in a skillet over medium heat until crisp and the fat has rendered. Remove with a slotted spoon and drain on paper towels.
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Preheat the grill to high heat and let it come up to temperature for at least 15 minutes; it should be very hot.
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On a work surface, layer two sheets of heavy-duty foil and fold the edges up to form a shallow tray. Place the halved potatoes inside, drizzle with olive oil, then season with kosher salt, pepper and garlic powder. Toss to coat. Transfer the foil pack to a baking sheet for easy handling.
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Set the foil pack on the grill (do not seal the top tightly) and close the lid. Arrange most potatoes cut-side down so they crisp on that flat surface. Grill 15 to 20 minutes, turning every five minutes, until potatoes are fork-tender and beginning to brown.
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When the potatoes are tender, sprinkle them with shredded cheddar, close the grill for 1 to 2 minutes to melt the cheese, then remove the foil pack and place it back on the baking sheet.
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Top with crispy bacon, diced jalapeño and sliced green onions. Serve immediately with the quick guacamole.
quick guacamole
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In a bowl, mash avocados and stir in lime juice, diced onion, chopped cilantro and salt and pepper to taste. Mix until combined and serve alongside the potatoes.
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Ready to dive into that guacamole?