Volcano Potatoes Recipe
Hollowed potatoes filled with cheese, bacon and jalapeños, cooked over indirect heat until they erupt with melty goodness. A fun BBQ side.
Ingredients
- 4 large potatoes
- 1/2 cup shredded cheese (cheddar or pepper jack)
- 1/2 cup cooked bacon, crumbled
- 1/4 cup jalapeños, diced
- 1/4 cup sour cream
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Chives or green onions (for garnish)
Method
Smoke the Potatoes: Preheat your BBQ with Heat Beads Briquettes Green Bag for indirect cooking. Once the grill reaches 120°C (250°F), place the whole potatoes on the BBQ. Cook for about 1 hour, or until the potatoes are tender but not too soft.
Prepare the Potato Filling: When the potatoes are cooked, carefully slice off the tops. Scoop out the insides into a mixing bowl, leaving a sturdy shell. In the bowl, mix the potato flesh with: Shredded cheese, Crumbled bacon, Diced jalapeños, Sour cream.
Olive oil: Salt and black pepper. Mix until everything is well combined and creamy.
Stuff the Potatoes: Spoon the cheesy, spicy mixture back into the potato shells, letting it overflow slightly for that signature “volcano” look.
Finish on the Grill: Increase the BBQ temperature to 200°C (392°F) and add a pecan chunk to the coals for a smoky finish. Place the stuffed potatoes back on the grill and cook for 15-20 minutes, or until the tops are golden and the cheese is bubbly.
Garnish and Serve: Remove the potatoes from the grill and garnish with chopped chives or green onions. Serve immediately for a flavorful BBQ side or entree that will steal the show!
Pro Tip: Adding the pecan chunk during the final grilling step gives these potatoes a smoky flavor that pairs perfectly with the cheesy filling!
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