Volcano Potatoes
Get ready to ignite your dinner table with these mouthwatering Volcano Potatoes! This show-stopping recipe combines crispy bacon, creamy cheddar-infused mashed potatoes, and zingy "lava sauce" for a flavor explosion that’s sure to impress. Perfectly baked russet potatoes are hollowed out, stuffed to towering perfection with a rich, buttery filling, and wrapped in smoky bacon for a dramatic “volcano” presentation. Topped with golden melted cheese and drizzled with a spicy sour cream sauce, these loaded potatoes are the ultimate comfort food with a fiery twist. Ideal as a hearty side dish or a standout main, Volcano Potatoes are as fun to make as they are to eat.
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 8 slices bacon
- 1 cup cheddar cheese
- 1 cup sour cream
- 2 tablespoons butter
- 2 pieces green onions
- 2 tablespoons milk
- 1 teaspoon paprika
- 1 teaspoon hot sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes clean under running water, then pat them dry with a kitchen towel.
Pierce each potato a few times with a fork to allow steam to escape, then bake the potatoes directly on the oven rack for 50-60 minutes, or until they are fork-tender.
While the potatoes bake, cook the bacon in a skillet over medium heat until crisp. Drain on paper towels, then crumble into small pieces. Set aside.
Once the potatoes are cool enough to handle, cut a thin slice off the top of each one and carefully scoop out the insides, leaving a sturdy shell.
Place the scooped-out potato flesh in a mixing bowl. Add butter, milk, half the cheddar cheese, half the crumbled bacon, salt, and black pepper. Mash and mix until smooth and creamy.
Spoon the mashed potato mixture back into the potato shells, mounding it on top to create the ‘volcano’ effect.
Wrap two slices of bacon around each stuffed potato, securing the ends with toothpicks if needed.
Sprinkle the remaining cheddar cheese on top of each potato, then place them on a baking sheet lined with parchment paper.
Return the potatoes to the oven and bake for another 10-15 minutes, or until the cheese is melted and golden.
Meanwhile, prepare the ‘lava sauce’ by mixing sour cream, hot sauce, and paprika in a small bowl. Adjust spice level to taste.
Once the potatoes are done, remove them from the oven and drizzle the lava sauce over the top.
Garnish with chopped green onions and serve immediately.
Nutrition Facts
Calories |
2143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.4 g | 162% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 341 mg | 114% | |
| Sodium | 4868 mg | 212% | |
| Total Carbohydrate | 184.4 g | 67% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 23.0 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 928 mg | 71% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 4546 mg | 97% | |
*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.
