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Cut a slice off the top of the potato, just above the bacon. Using a spoon carefully scoop out the pulp inside the potato, as deep and as close as you can to the inside edge. Place pulp in a medium sized mixing bowl with ¼ cup butter. The butter will melt as the scoops of potato pulp land on it in the mixing bowl.
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Preheat oven to 350 degrees Farenheit. Whip potatoes with enough hot milk to make light and fluffy, approximately 3/4 cup. Season with salt and pepper. Pile into greased 8-inch round baking dish, mounding into a volcano shape. Make a crater in the center.
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Preheat oven to 425º F. Use a fork to poke holes all over potato to allow steam to escape. Place potatoes in oven and bake for 30 minutes, or until partially cooked. In a small bowl, whisk together sour cream and hot sauce until combined. Refrigerate at least 20 minutes, or until ready to use.
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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. 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.
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Kick up the heat in your Bronco Drum Smoker to 350F, and place the potatoes in a skillet or on a grill grate and cook until the bacon is done (about 30-40 minutes). Right before the potatoes are done, top each one with a little more cheese and let it melt. Pull the potatoes off when done and let cool for 5 minutes.
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Brush the outside of each potato with barbecue sauce and then put the potatoes back in the oven for 5 more minutes. Remove the potatoes from the oven and place half of a cheese stick in the hole.
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Preheat oven to 380°F. Shape potatoes into a mound in an oven-proof plate (a pie dish works well). Make a hollow in the mound as large as a teacup. Set aside two tablespoons of the butter. Add the remainder to a bowl, and add the cheese, egg yolks, salt, and paprika. Beat ingredients together and pour into the potato hollow.
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Preheat the grill to 400˚F (200˚C). Thoroughly scrub the potatoes and poke a few holes in them to vent. Wrap in aluminum foil and place on the grill over direct heat to cook for 20 minutes. In the meantime, mix 1 ½ cups (150g) of cheddar cheese, the cream cheese, and green onions in a medium bowl until well-combined. Set aside.
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The original version of potato volcanoes reportedly dates back to the 1942 edition of "Joy of Cooking." The decadent, stuffed take on potatoes featured mashed potatoes, butter, cheese, and egg yolks.
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This recipe for The Ultimate Volcano Potato is a definite keeper! The flavors are divine! They are worth the effort! These potatoes are perfect for any an.
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Fire up your grill to high heat (about 350-400°F). Set up grill for 2-zone cooking, with direct heat at one end and indirect at the other. Scrub and wash the potatoes. Poke a few holes into each potato with a toothpick to create a vent. Wrap each potato in aluminum foil and place on grill grates, evenly spaced apart.
Volcano Potatoes recipe How to make a cheese and bacon filled baked
Ingredients for The Potato Volcano: 1 Recipe Buttermilk Potato Pave 1 piece thick cut bacon *per Volcano* 1/8 cup shredded Gruyere Cheese *per Volcano* Caramelized Onions 3 medium brown onions, thinly sliced 1 teaspoon vegetable oil. Gruyere Mornay Sauce 1 tablespoon butter 1 tablespoon flour 1 cup buttermilk
Volcano Potatoes
Fill the bacon wrapped potatoes to the top with the cream cheese filling. Place the prepared volcano potatoes on a cast iron pan, other grill safe pan, or grill mat. Set the potatoes in your smoker or other grill and smoke for 30 minutes. Top with a sprinkle of cheese and a dollop of sour cream, cook for 5 more minutes.
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Preheat your oven to 400 degrees. Brush the potatoes with olive oil and season with salt and pepper. Place in the oven directly over the rack over a foil-lined baking sheet (to catch any drippings). Bake for 15-20 minutes or until just tender. Remove and let cool. Meanwhile, combine the sauce ingredients and mix well.
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Steps. Wash potatoes well and dry. Rub olive oil over potatoes and sprinkle with kosher salt. Pour 1 ½ cups of water into bottom of Instant Pot. Place a trivet or steamer basket in the bottom of the pot. Place potatoes into the steamer basket/trivet. Cover Instant Pot and secure the lid. Make sure valve is set to sealing.
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Let cool. Scoop out about 1/3 of the potato (melon baller is suggested). Wrap bacon around potato, starting at base, about 3 strips per potato. Secure with toothpicks. Mix cream cheese, cheddar and mozzarella cheeses, green onions, chilies, salt and pepper. Fill the potato with the cheese mixture. Bake at 350 degrees for 15 minutes.