Here is an interesting new way to cook potatoes. These are Volcano Potatoes. I parbaked potatoes, hollowed them out, stuffed them, wrapped them in bacon, and grilled them.
- 4 medium potatoes, washed
- Olive oil
- Salt & pepper
- 8 slices bacon
- 1/2 cup chopped ham (or turkey)
- 3/4 cup shredded Cheddar cheese
- About 1 cup barbecue sauce
- Sliced green onions, for garnish
- 1 cup sour cream
- Hot sauce, to taste (any brand is fine)
- 1 teaspoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- Salt & pepper, to taste
- Preheat the oven to 400 degrees.
- Rub the potatoes with some olive oil and sprinkle on some salt and pepper.
- Bake for about 20 minutes.
- Meanwhile, mix the sauce ingredients together and chill.
- Preheat your grill to about 350 degrees.
- Cut a small slice off of the fatter end of the potatoes so that you can stand the potatoes up.
- Cut a small slice off of the other end.
- Carefully scoop some of the insides out of this end (use an apple corer or a jalapeño corer or a small scoop) to make room to stuff the potatoes (it’s okay if they break a little. The bacon will hold the skins in place).
- Wrap each potato with 2 slices of bacon, using toothpicks to secure the bacon.
- Stand the potatoes on the fat end and stuff the ham and cheese in the potatoes in layers, ending with cheese on top.
- Grill the potatoes over direct heat for about 30-40 minutes, basting with the barbecue sauce every 5-7 minutes, until the potatoes are fork tender and the bacon is cooked.
- Garnish the potatoes with the green onions and serve with the sauce.