Volcano Potatoes (Bacon Wrapped Stuffed Potatoes)

 

BBQ Roasted Volcanic Potatoes are a delicious appetizer topped with bacon, melted cheddar, and cream cheese. Grilled over high heat and dipped in BBQ sauce, they’re sure to be a hit.

Whole grilled volcanic potatoes with bacon and cheese served with sauces close-up on the table

The flavors in this recipe are as explosive as its volcanic appearance suggests. Smoked baked potatoes wrapped in salty bacon and filled with gooey melted cheese and sour cream. There is a lot going on here and they will give you an amazing taste hit when you bite into them.

It’s an easy recipe that can be made ahead or fresh. These little beauties are perfect as a starter at a barbecue before the main course, or even as a side dish. Whatever you choose, it’s sure to make a statement on your table.

You can adjust the toppings as you like, while you can also omit the bacon if you’re hosting vegetarians or people on a pork-free diet.

Whole grilled volcanic potatoes with bacon and cheese served with sauces close-up on the table

What is a volcano potato?

As you make it appear, volcanic potatoes are stuffed potatoes with a filling that is present when cooked. They’re stuffed with a lava-like filling made with shredded bacon, chives, melted cheddar cheese, and whatever else you want to stuff inside!

They’re a fun twist on your regular (boring) baked potato, and we take them to another level because we cook them on the grill. This gives the appetizer a smoky flavor that perfectly complements the bacon meat and melted cheddar cheese.

Whole grilled volcanic potatoes with bacon and cheese served with sauces close-up on the table

Why should I use bacon?

We love using bacon because it adds flavor to the outside of these potatoes and also adds juiciness to the inside! You’ll find that when cooked over moderate heat, it crisps up like regular baked bacon, but without the need for oil. It turns into a crunchy, salty treat that’s out of this world.

Whole grilled volcanic potatoes with bacon and cheese served with sauces close-up on the table
Quick tip

Use red potatoes for this recipe. While you can use other types of potatoes like Yukon, red potatoes have a lower starch content. This helps them retain that perfect crispiness even after they’ve been wrapped in bacon.

Grilled volcanic potatoes

This with Grilled Bacon Wrapped Stuffed Potatoes is a delicious appetizer made with bacon, melted cheddar, and cream cheese. Grilled over high heat and dipped in BBQ sauce, they’re sure to be a hit.
Appetizers, side dish
American cuisine , BBQ
Gluten free diet
Preparation time 10 minutes
Cooking time 45 minutes
Total time 55 minutes
Serves 4

Gear

  • Toothpick
  • Lake

Ingredients

  • Turn 4 potatoes
  • 8 strips of bacon _
  • chives
  • 1 cup shredded cheddar cheese

Filling

  • 2 cups of cream cheese
  • ½ spring onion diced

Dipping sauces

  • Barbecue Sauce
  • Saarrahm

Instructions

  • Turn your grill on high heat (about 350-400°F). Grill configured for 2-zone grilling, with direct heat at one end and indirect heat at the other.
  • Scrub and wash the potatoes. Using a toothpick, poke a few holes in each potato to create an air vent.
  • Wrap each potato in foil and place evenly tight on cooking grates. Boil 20 minutes.
  • In a medium size bowl, mix the ingredients for the filling until well blended.
  • Remove the potatoes from the grill and let them cool for 5 to 10 minutes (leave the foil wrapper on).
  • Unwrap the potatoes and strip off the ends to let them rest. Use a small spoon to scoop out the inside of each potato, making sure the walls and bottom are still ugly.
  • Stuff each potato with the filling. Wrap each potato in two strips of bacon and secure with toothpicks. Don’t worry if edges stick out. Brush the potatoes and bacon with a thin layer of BBQ sauce.
  • Grill the potatoes over indirect heat again. Close the lid and cook for 15 minutes until golden and crispy on the outside.
  • Sprinkle with more cheddar cheese and cook for another 3-5 minutes.
  • Remove from the grill and garnish with sour cream and chives. Serve with barbecue sauce and sour cream sauce.

Leave a Comment