Volcano Potatoes are the ultimate in indulgent appetizers—crispy on the outside, cheesy and smoky on the inside, and wrapped in savory bacon for the perfect bite. As they cook, the melted cheese mixture oozes out like lava, creating a fun and delicious “volcano” effect.
Whether you’re firing up the grill or baking them in the oven, these loaded potatoes are a guaranteed crowd-pleaser for any BBQ, game day, or comfort food craving.
Helpful Tips
- Scrub the potatoes thoroughly – Since you’ll be eating the entire potato, skin and all, it’s important to clean them well before wrapping them in bacon.
- Wrap tightly with bacon – Secure the bacon with a toothpick to keep everything in place and get that crispy, flavorful exterior.
- Remove a good amount of the potato – The more potato you can remove from the inside the more filling can be placed in there. Leave the walls thick enough to keep its shape but try and remove everything else.
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Volcano Potatoes
Ingredients
- 4 russet potatoes well cleaned
- 1 cup BBQ pulled pork
- 1 cup cheddar cheese shredded
- 4 ounces cream cheese
- 1 green onion diced
- 4 strips bacon thin preferred
- 1 tablespoon dry rub
- Garnish: Chives and sour cream
Instructions
- Preheat the grill to high or 400°F(200°C). Set up grill for 2-zone cooking, with direct heat at one end and indirect at the other.
- Poke the potatoes with a fork in a few places to help vent steam. Wrap them in foil and place them on the grill. Cook for 30 minutes.
- Meanwhile, mix the pork, 3/4 cup of the cheese, cream cheese, and green onion in a bowl. Don’t over stir and break up the pork too much. I prefer it’s still chunky.
- Remove potatoes from grill and let cool for 10 minutes with the foil still on. Then unwrap.
- Slice one end off so it can stand, then use a paring knife and spoon to carve out much of the potato’s insides, leaving a fairly thick wall.
- Fill each potato with the stuffing. Wrap them with a strip of bacon. Use a toothpick to hold it on. Sprinkle on the dry rub.
- Put potatoes back on grill over indirect heat. Close lid and cook for 20 minutes, turn around and continue cooking until brown and crispy on the outside.
- Top with remaining cheddar cheese and cook for an additional 3-5 minutes.
- Before serving, top with chives and sour cream.
Notes
- If your potatoes are bigger than a baseball add 10 minutes cooking time while they are in tinfoil.
- Don’t be afraid to get your knife in there and scrape out the potato just try not to puncture the bottom.
- If your bacon is in long strips only use one slice. If that doesn’t cover the entire potato use two.
- Cooking times will vary depending on how big your potatoes are. Adjust as needed.
Nutrition
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When not mixing up delicious cocktails to enjoy on the patio with friends, Angela is busy writing about food and drinks for three popular food websites, and exchanging creative ideas on social media.