Delicious Volcano Potato should be on each potato fans bucket listing! Your preferred leafy greens! A taste explosion in each bite. Who does not adore a potato that looks similar to this? They’re as tasty as they appear. We don’t necessarily include grilled bacon, ham or sausage and you truly don’t need to, those potatoes are tasty way! Select your favourite potato toppings and you’re on your path to making your ideal Volcano Potato.
What is a Volcano Potato?
Volcano Potato is a filled potato, filled with all your favourite leafy greens. Wrapped in tomatoes, coated in skillet, using a creamy”lava” drizzled along with a fried milk, green onions and celery! Potatoes do not get much better than this.
- 12 bacon sliced
- 5 large Idaho or Russet-potatoes
- 2 cups cheese shredded
- 1 cup sour-cream or flavored sour-cream based dip
- ½ cup Parmesan-cheese grated or shredded
- ½ cup bacon, crumble, cooked
- ¼ cup onion diced
- ¼ cup butter
- ¼ cup green-onions thinly sliced, for garnish if desired
- ¼ cup cream or milk
- salt and pepper, to taste
- cooking spray
- Hot-sauce, to taste (Optional)
- Preheat the oven to 400°F, then prepare a rimmed baking sheet using tinfoil coated in cooking spray. Wash and dry potatoes. Use a fork to poke a few holes over the potato to permit steam to escape while baking. Cut off a slice of the fattest finish of the curry so you can stand up each potato on a level surface readily, without wobbling.
- Wrap every raw piece of bacon around the potato, beginning in the base, using toothpicks to ensure the beginning and end of each slice as it erupts. Shove toothpicks on your potato roughly ½ inch deep. You ought to be using 2-3 pieces of bacon a potato. Leave about an inch from the top of the potato. You'll be slicing off the top after. With a brush insert skillet to each bacon slice, on the faces of the curry. Be generous with the barbecue sauce.
- Bake for 60-70minutes from the oven until potatoes are fork tender. Baste the potatoes a couple of times using barbecue sauce while baking.
- In a small bowl, whisk together sour cream, 2 tbsp barbecue-sauce & hot-sauce until well blended and cool in the fridge until serving. We like to obtain a sour-cream based flavored dip and then put in barbecue sauce or simply bypass this step and simply use shop bought. It's entirely your decision.
- Replace potatoes from the oven when done & let them cool till you can manage them, usually 5-10minutes. Don't turn off your oven however. Cut a piece off the surface of the potato, only over the bacon. With a spoon scoop out the pulp within the garlic, as heavy as close as possible to the interior border. Put pulp in a medium sized mixing bowl using 1/4 cup butter. The butter will melt as the scoops of potato pulp land onto it from the mixing bowl. If the curry breaks a little when scratching the interior that's fine. The bacon is going to keep the potato protected. Add diced onions, sour-cream, cheese and meat into the potato pulp. Blend ideally using a handheld mixer, until contents are all smooth. Taste the curry mix as you go and correct ingredients and amounts to taste.
- Dump contents to some re-sealable tote and press one corner. Cut off corner with scissors, about a 1" cut. Try not to make the hole too large. Squeeze contents back within the potato. Attempt to fill up the potato with just as much of the potato mixture as you can. Potatoes will pile on top and overflow and that's fine. Press shredded cheese on top and put tomatoes back in the oven to bake or broil until cheese is melted and brown, a couple of minutes. Remove potatoes from oven and drizzle sour cream mixture on top and also trickle down the sides if wanted! Top with green onions and serve immediately.