Making Volcano Potatoes

Prep Time: 45 min

Cook Time: 60 min approx

Total Time: about 1-1.5 hr

Yield: 4

Source: There are various recipes are all over the internet

Ingredients:

• 4 medium potatoes
• 1 cup shredded sharp cheddar cheese
• 2-3 green onions
• 4-8 strips bacon
• 3-4 Tbsp BBQ sauce
• 1/2-3/4 cup sour cream
• 1-3 tsp hot sauce
• 1/4-1/2 tsp paprika
• 1/8 tsp garlic powder
• 4-8 tooth picks

Steps:

1. First wash the potatoes really well, we're eating the skins. Poke a few holes in each potato with a fork.

 
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2. Then foil each potato and bake until half way done, approx. 30-45 min at 350F.

 
3. Take the half baked potatoes out of the oven, allow to cool where you can handle them. Remove any "icky" spots, since we're eating the skins on these. Cut 1/2" off the tops off to make them flat on the top. Cut about 1/2" of the bottom off each potato so they stand upright.

 
4. With a spoon and serrated knife, lightly core out the centers, making sure *not* to go all the way to the bottom. Leave some potato sides on too, as you don't want to totally core them out.* In the picture here you can see how potato is left on the side "walls".

 

 
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5. Next, we're going to stuff the cut out centers with cheese. I found that I needed more cheese than I have here, so you really want to pile up that cheese.

 
6. Next wrap each potato with bacon strips and use toothpicks to hold it on the potato.

 
7. Now slather on the BBQ sauce of your choice all over the bacon that's wrapped around the potato.

 
8. Put your "pre volcano potatoes" now into a lightly greased or Pam sprayed baking dish. Bake at 350F uncovered for about 20-40 min, or until potatoes are tender when poked on the outside with a tooth pick. The cheese will melt while it's cooking running down the sides (you want that as it's a volcano). You can add more cheese "while" it's baking to enhance the effect of the cheese running down.

 
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9. Now you can make your lava, the "volcano sauce". This can be hotter if you add more "hot sauce". Use about 1/2 -3/4 cup of sour cream (doesn't have to be exact) and a couple of tablespoons of your hot sauce, with a pinch of garlic, paprika and salt, and mix that up. Then refrigerate the sauce until potatoes are done.

 
10. When the potatoes are done, (you can check them with a fresh tooth pick by sticking them in the side) remove from the oven, and top with the "volcano lava sauce/sour cream" mixture, a few chopped green onions or chives, and enjoy!
    
    

 
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*Save the potato you've "cut out" for frying up later (if you like).