Yield 6 servings Number Of Ingredients 7 Steps:
Preheat the grill to 400˚F (200˚C). Thoroughly scrub the potatoes and poke a few holes in them to vent. Wrap in aluminum foil and place on the grill over direct heat to cook for 20 minutes. In the meantime, mix 1 ½ cups (150g) of cheddar cheese, the cream cheese, and green onions in a medium bowl until well-combined. Set aside. Remove the potatoes from the grill and let them rest until they are cool enough to handle. Unwrap each potato and cut off the ends so they can stand up. Using a melon baller or a spoon, carve out the center of each potato, being careful not to make the walls too thin, and to leave a bit of thickness at the bottom as well. Fill the potatoes with the cheese mixture and wrap 2 slices of bacon around each one. Secure the bacon with toothpicks, if necessary. Reduce the grill temperature to about 350˚F (175˚C) and place the potatoes on the grill over indirect heat for 30 minutes with the lid closed. After 30 minutes, top the potatoes with the remaining cheddar cheese and cook for another 15 minutes. Before serving, garnish with a dollop of sour cream and some green onions. Enjoy!
Time 1h35m Yield 3 potatoes Number Of Ingredients 10 Steps:
Bake the potatoes first. 425 degree oven for 45-60 minutes. 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. Top with folded slice of chedder per potato. Bake 5 minutes more to melt that cheese. Sprinkle with chopped parsley. Cut in half to display the melting volcano.
Time 1h5m Yield 6 servings. Number Of Ingredients 10 Steps:
Place potatoes in a large saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well; mash with milk. Add butter and salt; beat until fluffy. Mound potato mixture about 4 in. high on a 9-in. broiler-proof pan; set aside. , In a saucepan, melt butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cheese, salt and pepper; stir until the cheese is melted. , With a large spoon, form a well 3 to 3-1/2 in. deep and 2-in. wide in the potato mixture. Pour cheese sauce into the well and drizzle down the sides. Broil 4 to 6 in. from the heat for 10 minutes or until the cheese sauce is browned and bubbling.
Time 35m Yield 6 Number Of Ingredients 9 Steps:
Preheat the conventional oven to 450 degrees F. Place the potatoes in a microwave-safe, oven-proof glass baking dish, such as a pie plate, that fits in the microwave oven. Microwave the potatoes at full power for 10 minutes (the amount of time it takes to preheat the oven). Transfer the potatoes to the conventional oven and bake until tender, about 20 minutes. Ten to 15 minutes before the potatoes are done baking, heat the oil in a large skillet over medium-high heat. Add the ground turkey and cook until lightly browned, chopping and turning as needed with a spatula so the turkey browns evenly, about 5 minutes. Add the seasoning to the skillet, followed by the peas, carrots, green beans, tomatoes and gravy to make the stew. Stir gently to combine and simmer for 5 minutes. Keep warm. To serve: Cut each potato in half across its equator and set each half, cut-side down on a plate so that it looks like a small mountain. Cut a slit in the top of each potato half and squeeze the sides gently forcing some of the potato to ’erupt’ from the top. Ladle 1 cup of the stew over each potato to resemble flowing lava; serve immediately.
Time 50m Yield 6 serving(s) Number Of Ingredients 5 Steps:
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. (My mom would press a one-cup measuring cup about halfway into the potatoes, maybe a little more.). Whip the cream, and fold in the cheese. Pour cream and cheese mixture into the crater. Bake for about 20 minutes, or until lightly browned.
Time 40m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Put the diced potatoes in a large saucepan and cover with water. Bring to a simmer, then cover and simmer over medium heat until tender, about 15 minutes. When the potatoes are done, drain them and transfer to a mixing bowl. Add the butter and milk and stir. Mash the potatoes well with a potato masher, then add a little salt if desired. In the meantime, make the “lava.” Heat the milk in a small saucepan. Dissolve the flour in just enough water to make it smooth and flowing. When the milk is hot, stir the dissolved flour slowly into the saucepan. Sprinkle in the salt, then the optional cheese and stir until it is melted. Simmer the mixture gently until smooth and thick. Stir the ketchup into the sauce, but leave some red streaks showing, so that it looks “fiery.” Divide the mashed potatoes among 4 serving plates. Have everyone shape them into mountains, then press the tops down lightly to flatten. Finally, have them make a small indentation at the very top with their thumb. Have the children arrange some of the peas or broccoli florets around the volcano. These are trees and bushes. Let each child pour some of the “lava” into the indentation at the top of each “volcano” with a small ladle. It should flow down the sides. It’s fine if it drips over the “greenery” too. Eat at once, before the lava solidifies into magma!
More about “potato volcano recipes”
Yield 6 servings Number Of Ingredients 5 Steps:
Preheat oven to 400˚F (200˚C). On a cutting board, peel potatoes then cut each in half widthwise. Using a melon ball scooper or a metal teaspoon hollow out the potato starting from the cut side, once you have most of the potato hollowed out from that side create a smaller hole on the rounded side and continue hollowing until you can see through the potato. Place potatoes in water to avoid discoloration while you finish hollowing out the rest. Place potatoes with the smaller hole facing up on a parchment paper-lined baking sheet. Wrap one piece of bacon and each potato, tucking in the end of the bacon so it stays in place. You might need to use a toothpick to hold the bacon in place. Bake for 45 minutes, or until bacon reaches desired crispiness. Allow potatoes to cool slightly then press cheddar cheese into the bottom of the potato. Crack an egg over the top hole of the potato being careful not to let too much of the egg white pour over the side. Sprinkle chives over the egg. Bake for 6 to 12 minutes depending on how well done you would like your eggs. Let cool before serving. Enjoy!
