Volcano Potatoes


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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