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