Volcano Potatoes
Jacket potato with a spicy twist and added bacon and cheese.
Ingredients
- 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
Instructions
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Wrap your potatoes in foil and bake for 25 minutes at 220ºC/430ºF.
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Leave to cool slightly, unwrap and cut the top and bottom off the potato.
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Hollow out the potatoes, leaving a little potato at the bottom to hold in the molten lava.
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Stick in a huge chunks of cheese, ensuring that the stick towers 1cm or so above the top of the volcano.
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Wrap 3 rashers of bacon around each potato, and stick in some toothpicks to hold the bacon in place while it bakes.
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Pop them down on a tray and bake for 30 minutes at 200ºC/400ºF.
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Bring out, glaze with bbq sauce, then return to the oven for a further 10 minutes.
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Mix together the sour cream and hot sauce, dollop on top of the volcanoes and sprinkle over a little spring onion.
