Monday, May 18, 2015

Volcano Potatoes


Here is an interesting new way to cook potatoes.  These are Volcano Potatoes.  I parbaked potatoes, hollowed them out, stuffed them, wrapped them in bacon, and grilled them.  And, while I didn't picture the sauce, it's pretty good too.  Enjoy!

VOLCANO POTATOES
4 medium potatoes, washed
Olive oil
Salt & pepper
8 slices bacon
1/2 C chopped ham (or turkey)
3/4 C shredded Cheddar cheese
About 1 C barbecue sauce
Sliced green onions, for garnish

FOR THE SAUCE:
1 C sour cream
Hot sauce, to taste (any brand is fine)
1 teaspoon smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
Salt & pepper, to taste

Preheat the oven to 400 degrees.  Rub the potatoes with some olive oil and sprinkle on some salt and pepper.  Wrap the potatoes in foil and bake for about 20 minutes.  

Meanwhile, mix the sauce ingredients together and chill. 

Preheat your grill to about 350 degrees.  Unwrap the potatoes (use an oven mitt).  Cut a small slice off of the fatter end of the potatoes so that you can stand the potatoes up. Cut a small slice off of the other end.  Carefully scoop some of the insides out of this end (use an apple corer or a jalapeno corer or a small scoop) to make room to stuff the potatoes (it's okay if they break a little.  The bacon will hold the skins in place).  Wrap each potato with 2 slices of bacon, using toothpicks to secure the bacon.  

Stand the potatoes on the fat end and stuff the ham and cheese in the potatoes in layers, ending with cheese on top. Grill the potatoes over direct heat for about 30-40 minutes, basting with the barbecue sauce every 5-7 minutes, until the potatoes are fork tender and the bacon is cooked.  Garnish the potatoes with the green onions and serve with the sauce.

Adapted from BBQFOOD4U (click for video)

18 comments:

  1. We're making these right now for dinner using our leftover New Year's ham. I used Cholula and smoked paprika in the Volcano sauce... yuuum. These look great and we can't wait to try them. Thanks for sharing an oven version!

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    1. That's great, Amanda! I really hope they turned out great!

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  2. Plan to make these this week as my kids are studying Volcanoes! Thought it would be fun to have a fun food for them to eat.

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    1. That's a terrific idea! I hope you all enjoy them!

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  3. Will not be making this again, if we do will make in a different form perhaps as a twice baked potato as everything involved was good. The sauce tasted like a homemade onion soup mix.
    The potatoes were still raw after all was said and done, and directions were followed exactly. I would suggest baking in the foil a little longer, as the bacon got very crispy the longer we had to cook the potatoe

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  4. I'm sorry your potatoes didn't cook in the time specified, but I'm glad you enjoyed all the components of the recipe. I think my potatoes were pretty small and that's why it didn't take as long. A twice baked potato sounds great this way!

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  5. I'm trying this tonight but I'm still trying to figure out where the butter comes in

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    1. Hi, Deb! I read the recipe again three times and it doesn't call for butter. Where are you seeing it? Maybe I'm missing it. I hope you enjoy them!

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    2. In the name. Lol. I made them and I do agree that the potatoes need more baking time in the beginning. But it's definitely a keeper. I used siracha for the heat component and the sauce was to die for.

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    3. LOL...I'm so glad you liked them, Deb, and I think the sriracha sounds like a great addition! Thank you so much for letting me know!

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    4. It should be called bacon cheese garlic, and omit the butter. Unless you're putting the butter in the mashed potatoes

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    5. "Bacon, Butter, Cheese & Garlic" is just the name of my website. It's my four favorite ingredients! :) I don't always use all four in everything.

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    6. The name of the potato dish is VOLCANO POTATOES

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  6. Cooking them as we speak and it smells amazing! Sriracha on this end as well. Crazy good!

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  7. do u think it would b ok to bake them on a cooling rack in the oven so the sauce n cheese falls down?

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