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Volcano Potatoes Recipe

Volcano Potatoes Recipe

A great potato side dish for any backyard BBQ.

Course Side Dish
Cuisine American
Keyword Volcano Potatoes Recipe
Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 425 kcal

Ingredients

  • 2 large large russet potatoes
  • 8 bacon slices
  • 4 slices of smoked turkey deli meat
  • 1 cup grated cheddar cheese
  • 1 tablespoon of hot sauce
  • ½ cup sour cream
  • 2 tablespoons diced green onions

Instructions

  1. Start with two nice long russet potatoes and give them a good wash under cold water and pat them dry with a paper towel. Use a knife to poke two holes in the middle of the potatoes to let steam escape.
  2. Wrap each potato with one foot of aluminum foil and cook them for 20 minutes directly on red hot charcoal or over direct high heat turning every 5 minutes for a crisp skin and to partially cook the potatoes.
  3. While the potatoes are cooking make the Volcano sauce. Add the ½ cup of sour cream and 1 Tablespoon of your favorite hot sauce in a bowl and mix thoroughly.
  4. Place the bowl in the fridge until the potatoes are ready to serve.
  5. After 20 minutes take the potatoes off and let them cool in the aluminum foil till it’s safe enough to handle in your hands.
  6. Unwrap the potatoes from the aluminum foil and slice off ¼ inch of the thicker end so they stand upright while cooking.
  7. Flip the potato over and cut a zigzag pattern to remove the top of the potatoes. This gives the potatoes a unique look and helps the cheddar cheese spread out while it’s melting.
  8. Use the apple corer and remove the middle of the potato, without going too deep leaving one inch at the base of the potatoes.
  9. Take the eight strips of bacon and firmly wrap it around the potato starting from the bottom and working your way up to the top wrapping the outside of the potatoes.
  10. Use toothpicks to pin the bacon down to stay on while cooking.
  11. Now it’s time to add the filling to the middle of the potatoes.
  12. Slice the deli smoked turkey into one-inch squares and grate the cheddar cheese. Start a pinch of smoked turkey and place it into the middle of the potatoes and then add a pinch of cheddar cheese. Keep adding layers of smoked turkey and cheddar cheese until the potatoes are filled to the top.
  13. Set up your grill for indirect cooking and add 2 to 4 oz of fruitwood for the smoke. I like to use apple wood but any fruit wood works well to add a delicious smoke flavor to the bacon and cheddar cheese.
  14. Cook the potatoes with indirect heat for 45 minutes at 325*
  15. Brush on your favorite barbecue sauce for the last five minutes.
  16. Take the potatoes off and remove all the toothpicks.
  17. Spoon the volcano sauce on top of the potatoes and as it heats up the volcano sauce will start running down the side of the potatoes.
  18. Top it off with fresh diced green onions and it’s ready to serve.