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A potato volcano is a mashed potato dome with a molten cheese center that flows like lava. The whole thing gets coated in butter, sprinkled with breadcrumbs, and baked until golden-brown. It looks kind of like a giant scotch egg, and it's a bit of a project to make. OXO Good Grips Smooth Potato Masher. $13.99.
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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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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.
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fill each volcano with a tablespoon of grated cheese. sprinkle with paprika on top. bake the volcano potatoes until the cheese melts and browns slightly. remove the potatoes from the oven. use a metal spatula to loosen the potatoes carefully fromt he bottom of the baking dish. lift them directly onto 6 dinner plates.
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Shape your mashed potatoes into a mound and dig out the center. For this part, I abandoned the 1940s housewife I had been channeling and tapped into my inner child instead. It is contemplative.
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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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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.
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Remove the potatoes from the oven and place half of a cheese stick in the hole at the top of each potato. Place them in the oven and then bake until the cheese is melted and the potato "volcanoes.
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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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Bake your Potatoes. Place potatoes on the prepared baking sheet. Using a brush add barbecue sauce to each bacon slice, on the sides of the potato. Bake. In a small bowl, whisk together sour cream, barbecue sauce and hot sauce, if using, until well combined and chill in the refrigerator until serving.
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Whip the cream with the electric mixer until it forms soft peaks. Stir in the cheese. Spoon the cream and cheese mixture into the volcano crater. Bake for 10 to 12 minutes or until the cheesy lava is bubbling and oozing down the sides. Remove the potato volcano from the oven and decorate the base of the volcano with broccoli.
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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.
The Ultimate Volcano Potato Kitchen Divas
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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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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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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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.
