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Gently boil the baby potatoes (add salt to the water) in a pot over medium heat for 30 minutes. Drain all the water from the pot and return to the stove. Cook off all the remaining water from the mini potatoes.
Preheat the Blackstone Flat Top Griddle to medium/high heat.
Add 2 tablespoon each of the olive oil and the butter to the griddle. With a griddle spatula, spread around to combine. Arrange the baby boiled potatoes on th griddle top. Using the bottom of your griddle spatula, mash each potato. Let the smashed potatoes cook until crispy. Flip each one over and continue to cook. Add the rest of the oil and butter around the smashed potatoes if needed.
When the smashed potatoes are fully cooked, season with your favorite seasoning. Toss to combine all ingredients.
Sprinkly the bacon pieces over top of the cooked potatoes. Next, top with the shredded cheese. Continue to cook until the cheese is all melted. Transfer the loaded potatoes to a serving dish. Serve hot.