The Volcano Recipes
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.
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- Preheat the oven to 400 degrees. Prepare a rimmed baking sheet with tinfoil coated in cooking spray. Wash and dry potatoes. Use a fork to poke several holes all over the potato to allow steam to escape while baking. Cut a slice off of the fattest end of the potato so that you can stand each potato up on a flat surface easily, without wobbling.
- Wrap each raw slice of bacon around the potato, starting at the bottom, using toothpicks to secure the start and end of each piece as it overlaps. Shove toothpicks in your potato about 1/2 inch deep. You should be using 2-3 slices of bacon per potato. Leave about an inch from the top of the potato without bacon. You will be slicing the top off later. Place potatoes on the prepared baking sheet. Using a brush add barbecue sauce to each bacon slice, on the sides of the potato. Be generous with the barbecue sauce.
- Bake for 60-70 minutes in the oven or until potatoes are fork tender. Baste the potatoes a few times with the barbecue sauce while baking. You will be glad you did later!
- In a small bowl, whisk together sour cream, 2 tablespoons of barbecue sauce (or more or less to taste) and hot sauce (if using) until well combined and chill in the refrigerator until serving. We prefer to purchase a sour cream based flavored dip and add barbecue sauce or just skip this step and just use store bought. It is totally up to you.
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