Grilled Volcano Potatoes

Grilled Volcano Potatoes are the ultimate indulgence for any BBQ lover—crispy baked potatoes, stuffed with a gooey cheese mixture, and wrapped in smoky bacon.

As they cook, the cheese melts and bubbles over, creating a “volcano” effect that makes them just as fun to eat as they are delicious. Perfect for cookouts, game days, or any time you want a hearty, crowd-pleasing side dish, these potatoes are guaranteed to impress.

Helpful Tips

• Scrub the potatoes thoroughly – Since you’ll be eating the entire potato, skin and all, it’s important to clean them well before wrapping them in bacon.
• Wrap tightly with bacon – Secure the bacon with a toothpick to keep everything in place and get that crispy, flavorful exterior.
• Remove a good amount of the potato – The more potato you can remove from the inside the more filling can be placed in there. Leave the walls thick enough to keep its shape but try and remove everything else.

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Grilled Volcano Potatoes

Grilled Volcano Potatoes are the ultimate indulgence for any BBQ lover—crispy baked potatoes, stuffed with a gooey cheese mixture, and wrapped in smoky bacon.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Appetizer

Cuisine American

Servings 4 Servings

Calories 680 kcal

Ingredients

  

1x2x3x

• 4 russet potatoes well cleaned
• 1 cup BBQ pulled pork
• 1 cup cheddar cheese shredded
• 4 ounces cream cheese
• 1 green onion diced
• 4 strips bacon thin preferred
• 1 tablespoon dry rub
• Garnish: Chives and sour cream

Instructions

 

• Preheat the grill to high or 400°F(200°C). Set up grill for 2-zone cooking, with direct heat at one end and indirect at the other.
• Poke the potatoes with a fork in a few places to help vent steam. Wrap them in foil and place them on the grill. Cook for 30 minutes.
• Meanwhile, mix the pork, 3/4 cup of the cheese, cream cheese, and green onion in a bowl. Don’t over stir and break up the pork too much. I prefer it’s still chunky.
• Remove potatoes from grill and let cool for 10 minutes with the foil still on. Then unwrap.
• Slice one end off so it can stand, then use a paring knife and spoon to carve out much of the potato’s insides, leaving a fairly thick wall.
• Fill each potato with the stuffing. Wrap them with two strips of bacon. Use a toothpick to hold it on. Sprinkle on the dry rub.
• Put potatoes back on grill over indirect heat. Close lid and cook for 15 minutes,  turn around and continue cooking 5 minutes more or until brown and crispy on the outside.
• Top with remaining cheddar cheese and cook for an additional 3-5 minutes.
• Before serving, top with chives and sour cream.

Notes

• If your potatoes are bigger than a baseball add 10 minutes cooking time while they are in tinfoil. 
• Don’t be afraid to get your knife in there and scrape out the potato just try not to puncture the bottom.
• If your bacon is in long strips only use one slice. If that doesn’t cover the entire potato use two.
• Cooking times will vary depending on how big your potatoes are. Adjust as needed.

Nutrition

Calories: 680kcalCarbohydrates: 53gProtein: 26gFat: 41gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 111mgSodium: 929mgPotassium: 1050mgFiber: 3gSugar: 11gVitamin A: 827IUVitamin C: 14mgCalcium: 299mgIron: 3mg

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