GRILLED POTATO VOLCANOES RECIPE BY TASTY
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
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
GRILLED VOLCANO PORK
This is one of the most delicious pork dishes I've ever eaten-just an absolute eruption of flavor! But it's not why we're calling this volcano pork. That's actually because the marinade I'm using here is loosely based on one from a restaurant named after a famous Indonesian volcano. Serve this over steamed or coconut rice.
Provided by Chef John
Time 8h20m
Yield 6
Number Of Ingredients 16
Steps:
- Slice the pork loin across into 1/2-inch thick pieces. Place into a large plastic zip-top bag.
- Add lemongrass, ginger, Fresno chiles, serrano chile, shallot, garlic, turmeric, pepper, cumin, cayenne, brown sugar, lime juice, soy sauce, fish sauce, and oil to a blender or food processor, and blend on high until smooth.
- Pour marinade into the bag of pork and massage thoroughly and toss until it's evenly coated. Seal the bag, squeezing out excess air as you do.
- Transfer to the refrigerate and marinate overnight, or up to 24 hours.
- Preheat an outdoor grill to high heat. Remove pork from bag, wiping off most of the excess marinade.
- Cook on the preheated grill until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 3 to 4 minutes per side.
Nutrition Facts : Calories 330.7 calories, Carbohydrate 13.8 g, Cholesterol 90.9 mg, Fat 15.6 g, Fiber 1.2 g, Protein 33.5 g, SaturatedFat 4.7 g, Sodium 767.8 mg, Sugar 7.9 g
BAKED POTATO VOLCANO
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
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.
POTATO VOLCANO
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
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.
BREAKFAST POTATO VOLCANOES RECIPE BY TASTY
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
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
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