Volcano Potatoes


Volcano Potatoes

Jacket potato with a spicy twist and added bacon and cheese.

Course Main Course
Cuisine American
Keyword bacon, cheese, cream, jaacket, jacket potato, onion, potato, red, Red Leicester, sour, sour cream
Prep Time 12 minutes
Cook Time 55 minutes
Total Time 1 hour 7 minutes
Servings 2


  • 2 Jacket Potatoes
  • Red Leicester cut into fat chunky sticks
  • 6 Rashers of streaky bacon
  • Toothpicks
  • 100 ml sour cream
  • 50 ml hot sauce
  • Spring onions diced


  1. Wrap your potatoes in foil and bake for 25 minutes at 220ºC/430ºF.

  2. Leave to cool slightly, unwrap and cut the top and bottom off the potato.

  3. Hollow out the potatoes, leaving a little potato at the bottom to hold in the molten lava.

  4. Stick in a huge chunks of cheese, ensuring that the stick towers 1cm or so above the top of the volcano.

  5. Wrap 3 rashers of bacon around each potato, and stick in some toothpicks to hold the bacon in place while it bakes.

  6. Pop them down on a tray and bake for 30 minutes at 200ºC/400ºF.

  7. Bring out, glaze with bbq sauce, then return to the oven for a further 10 minutes.

  8. Mix together the sour cream and hot sauce, dollop on top of the volcanoes and sprinkle over a little spring onion.

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Main course

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