Baked Potato Volcano
Get ready to ignite your taste buds with this irresistible Baked Potato Volcano recipe! These crispy-skinned russet potatoes are transformed into a stunning centerpiece, packed with a creamy mashed potato filling infused with butter, sour cream, and sharp cheddar cheese. Topped with gooey melted cheese, smoky crumbled bacon, and a dash of smoky paprika, these stuffed potatoes are finished off with a sprinkle of fresh green onions for a pop of color and flavor. Their unique “volcano” design not only looks impressive but ensures every bite is loaded with cheesy, savory goodness. Perfect as a hearty side dish or a show-stopping main, these Baked Potato Volcanoes are a must-try for any potato lover. Ready in just over an hour, they’re ideal for family dinners, game-day spreads, or any occasion that calls for comfort food elevated to the next level.
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 0.5 cup sour cream
- 4 pieces bacon strips, cooked and crumbled
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons green onions, finely chopped
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.
Wash the russet potatoes thoroughly and pat them dry with a paper towel. Use a fork to prick each potato several times to allow steam to escape during baking.
Rub the potatoes with olive oil and sprinkle with kosher salt. Place them on the prepared baking sheet.
Bake the potatoes in the preheated oven for 50-60 minutes, or until the skins are crispy and the insides are tender when pierced with a knife or skewer.
Remove the baked potatoes from the oven and let them cool for about 5 minutes, or until they are safe to handle.
Using a paring knife, carefully slice off the tops of the potatoes (about 1/4 inch) and scoop out the insides, leaving about 1/4 inch of potato flesh around the edges to form a sturdy shell. Reserve the scooped-out potato in a bowl.
Mash the scooped-out potato with butter, sour cream, black pepper, and half of the shredded cheddar cheese until smooth and creamy. Adjust seasonings if needed.
Spoon the potato mixture back into each potato shell, pressing down lightly to pack it in. Create a small indentation or 'crater' at the top of each potato to act as the volcano opening.
Sprinkle the remaining shredded cheddar cheese, crumbled bacon, and a dash of paprika onto the tops of each potato.
Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese has melted and the tops are slightly browned.
Remove the potatoes from the oven and garnish with chopped green onions. Serve immediately and watch as your cheesy volcanoes erupt with flavor!
Nutrition Facts
Calories |
1468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.7 g | 175% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 2434 mg | 106% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 8.4 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1001 mg | 77% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 454 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
