Beefy Potato Volcano Recipes

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GRILLED POTATO VOLCANOES RECIPE BY TASTY



Grilled Potato Volcanoes Recipe by Tasty image

Here's what you need: large russet potatoes, grated cheddar cheese, cream cheese, green onion, bacon, sour cream, green onion

Provided by Claire Nolan

Categories     Snacks

Yield 6 servings

Number Of Ingredients 7

6 large russet potatoes
3 cups grated cheddar cheese, divided
8 oz cream cheese, softened
1 cup green onion, sliced
12 strips bacon
sour cream
green onion, sliced

Steps:

  • Preheat the grill to 400˚F (200˚C).
  • Thoroughly scrub the potatoes and poke a few holes in them to vent. Wrap in aluminum foil and place on the grill over direct heat to cook for 20 minutes.
  • In the meantime, mix 1 ½ cups (150g) of cheddar cheese, the cream cheese, and green onions in a medium bowl until well-combined. Set aside.
  • Remove the potatoes from the grill and let them rest until they are cool enough to handle. Unwrap each potato and cut off the ends so they can stand up. Using a melon baller or a spoon, carve out the center of each potato, being careful not to make the walls too thin, and to leave a bit of thickness at the bottom as well. Fill the potatoes with the cheese mixture and wrap 2 slices of bacon around each one. Secure the bacon with toothpicks, if necessary.
  • Reduce the grill temperature to about 350˚F (175˚C) and place the potatoes on the grill over indirect heat for 30 minutes with the lid closed.
  • After 30 minutes, top the potatoes with the remaining cheddar cheese and cook for another 15 minutes. Before serving, garnish with a dollop of sour cream and some green onions.
  • Enjoy!

Nutrition Facts : Calories 985 calories, Carbohydrate 60 grams, Fat 60 grams, Fiber 5 grams, Protein 48 grams, Sugar 4 grams

BREAKFAST POTATO VOLCANOES RECIPE BY TASTY



Breakfast Potato Volcanoes Recipe by Tasty image

Here's what you need: russet potatoes, bacon, shredded cheddar cheese, eggs, fresh chives

Provided by Julie Klink

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 5

3 russet potatoes
6 strips bacon
1 cup shredded cheddar cheese
6 eggs
2 tablespoons fresh chives, chopped

Steps:

  • Preheat oven to 400˚F (200˚C).
  • On a cutting board, peel potatoes then cut each in half widthwise.
  • Using a melon ball scooper or a metal teaspoon hollow out the potato starting from the cut side, once you have most of the potato hollowed out from that side create a smaller hole on the rounded side and continue hollowing until you can see through the potato.
  • Place potatoes in water to avoid discoloration while you finish hollowing out the rest.
  • Place potatoes with the smaller hole facing up on a parchment paper-lined baking sheet.
  • Wrap one piece of bacon and each potato, tucking in the end of the bacon so it stays in place. You might need to use a toothpick to hold the bacon in place.
  • Bake for 45 minutes, or until bacon reaches desired crispiness.
  • Allow potatoes to cool slightly then press cheddar cheese into the bottom of the potato.
  • Crack an egg over the top hole of the potato being careful not to let too much of the egg white pour over the side.
  • Sprinkle chives over the egg.
  • Bake for 6 to 12 minutes depending on how well done you would like your eggs.
  • Let cool before serving.
  • Enjoy!

Nutrition Facts : Calories 475 calories, Carbohydrate 28 grams, Fat 26 grams, Fiber 2 grams, Protein 28 grams, Sugar 1 gram

POTATO VOLCANO



Potato Volcano image

Kids of all ages get a kick out of this recipe. I make it by mounding mashed potatoes into the shape of a mountain, putting a crater in the middle, and filling it with cheese sauce and drizzling some down the sides like lave. Then I broil it until it's bubbling and brown.-Beatta Robben, Grinnell, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 10

8 to 10 medium russet potatoes, peeled and cubed
1/4 to 1/2 cup milk
3 tablespoons butter
1/2 teaspoon salt
CHEESE SAUCE:
1 tablespoon butter
1 tablespoon all-purpose flour
3/4 cup milk
1-1/2 cups American cheese, cubed
Salt and pepper to taste

Steps:

  • Place potatoes in a large saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well; mash with milk. Add butter and salt; beat until fluffy. Mound potato mixture about 4 in. high on a 9-in. broiler-proof pan; set aside. , In a saucepan, melt butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cheese, salt and pepper; stir until the cheese is melted. , With a large spoon, form a well 3 to 3-1/2 in. deep and 2-in. wide in the potato mixture. Pour cheese sauce into the well and drizzle down the sides. Broil 4 to 6 in. from the heat for 10 minutes or until the cheese sauce is browned and bubbling.

Nutrition Facts : Calories 355 calories, Fat 16g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 635mg sodium, Carbohydrate 43g carbohydrate (7g sugars, Fiber 3g fiber), Protein 11g protein.

BAKED POTATO VOLCANO



Baked Potato Volcano image

https://www.facebook.com/TheBBQBible/videos/619839831519473/ The video does not say how many potatoes this makes, so it may be there's too much cheese, and you have all the scooped potato to use as a leftover in another meal. Consider quantities as loose guidelines. I'm typing this in now because I hate working with a video that has no text recipe to print. For a grilled variant: this video is basically the same: https://www.youtube.com/watch?v=OKPRIgxSXpA

Provided by Lelandra

Categories     Pork

Time 1h35m

Yield 3 potatoes

Number Of Ingredients 10

3 potatoes
9 slices bacon
3 -4 ounces cream cheese (1/2 block of an 8 oz or a 3 oz package)
1/4 cup shredded cheddar cheese
1/4 cup shredded mozzarella cheese
1/4 cup chopped green onion (handful)
1 pinch red chili pepper flakes
salt and pepper
3 slices cheddar cheese
fresh parsley, if desired

Steps:

  • Bake the potatoes first. 425 degree oven for 45-60 minutes. Let cool.
  • Scoop out about 1/3 of the potato (melon baller is suggested).
  • Wrap bacon around potato, starting at base, about 3 strips per potato. Secure with toothpicks.
  • Mix cream cheese, cheddar and mozzarella cheeses, green onions, chilies, salt and pepper.
  • Fill the potato with the cheese mixture.
  • Bake at 350 degrees for 15 minutes.
  • Top with folded slice of chedder per potato. Bake 5 minutes more to melt that cheese.
  • Sprinkle with chopped parsley. Cut in half to display the melting volcano.

COPYCAT RAINFOREST CAFE VOLCANO



Copycat Rainforest Cafe Volcano image

I have had this many times at the Rainforest Cafe and finally have decided to try and copycat it. Well, I finally think that I have. It is alot of ice cream, brownie, and sauces, but it is ohhhh sooooo goooodddd.....

Provided by jb41848

Categories     Frozen Desserts

Time 10m

Yield 8 serving(s)

Number Of Ingredients 5

4 already made chocolate brownies, cut into 8 inch pieces
12 scoops vanilla ice cream (or more)
1 can whipped cream
3 tablespoons caramel sauce
3 tablespoons hot fudge, warmed and kept warmed

Steps:

  • On a chilled large round plate or platter arrange the scoops of ice cream so that they make a pile in the center of the plate.
  • You may use more ice cream or less, up to you.
  • Next, arrange the brownies along the sides of the ice cream so that it looks like a volcano shape.
  • Next, drizzle the top and down the sides with the 2 sauces.
  • Finally, add the whipped cream directly down the center of the volcano and then all over the sides.
  • Drizzle with more sauce and stick a sparkler or streamer in the middle.
  • Make sure you yell VOLCANO when you serve it.

Nutrition Facts : Calories 266.2, Fat 11.2, SaturatedFat 5.1, Cholesterol 28.7, Sodium 182, Carbohydrate 40.2, Fiber 1.2, Sugar 24.1, Protein 3.7

BEEFY POTATO VOLCANO



Beefy Potato Volcano image

Go from pantry to table in 30 minutes. Top a hearty baked potato with homemade beef stew, made with an assortment of nutrient-rich canned veggies from your pantry.

Provided by Allrecipes Member

Time 35m

Yield 6

Number Of Ingredients 9

3 large baking potatoes, 10 to 12 ounces each, preferably Idaho, washed and dried
1 teaspoon vegetable oil
1 pound ground turkey or lean ground beef
1 teaspoon dried Italian seasoning
1 (8 ounce) can peas, drained
1 (8 ounce) can sliced carrots, drained
1 (8 ounce) can cut green beans, drained
1 cup canned diced tomatoes, drained
1 (15 ounce) can beef or turkey gravy

Steps:

  • Preheat the conventional oven to 450 degrees F. Place the potatoes in a microwave-safe, oven-proof glass baking dish, such as a pie plate, that fits in the microwave oven. Microwave the potatoes at full power for 10 minutes (the amount of time it takes to preheat the oven). Transfer the potatoes to the conventional oven and bake until tender, about 20 minutes.
  • Ten to 15 minutes before the potatoes are done baking, heat the oil in a large skillet over medium-high heat. Add the ground turkey and cook until lightly browned, chopping and turning as needed with a spatula so the turkey browns evenly, about 5 minutes. Add the seasoning to the skillet, followed by the peas, carrots, green beans, tomatoes and gravy to make the stew. Stir gently to combine and simmer for 5 minutes. Keep warm.
  • To serve: Cut each potato in half across its equator and set each half, cut-side down on a plate so that it looks like a small mountain. Cut a slit in the top of each potato half and squeeze the sides gently forcing some of the potato to 'erupt' from the top. Ladle 1 cup of the stew over each potato to resemble flowing lava; serve immediately.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 25.5 g, Cholesterol 61.9 mg, Fat 8.9 g, Fiber 4.6 g, Protein 18.9 g, SaturatedFat 2.7 g, Sodium 732.5 mg, Sugar 3.2 g

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