Baked Potato Volcano Recipes

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.

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.

Steps:

• peel the potatoes and then cut them into 4 pieces.
• put the potatoes into a 2-quart saucepan. add enough cold water to cover them.
• turn the heat under the water on high & bring the water to a boil. large bubbles on the surface will burst when it's boiling.
• turn the heat down until the water simmers or bubbles slightly. put the lid on the saucepan and cook the potatoes for 20 minutes.
• after 20 minutes, insert a fork into a potato piece. if it goes in easily, the potatoes are done.
• place a colander into the sink. pour the potato water into the sink via colander.
• put the potatoes back into the saucepan. use a electric mixer to beat the potatoes until they are smooth.
• add all of the other ingrediants except the chees & paprika in with the potatoes, using the mixer to beat the potatoes until they are light and fluffy.
• preheat the oven to 350 degrees. use paper towels tto grease the baking dish with shortning. spoon 6 mounds of mashed potatoes, each about 3-inches high, into a baking dish.
• use a rubber spatula to shape the potatoes into volcanoes. use a spoon the make a crater in the top of each volcano.
• fill each volcano with a tablespoon of grated cheese. sprinkle with paprika on top.
• bake the volcano potatoes until the cheese melts and browns slightly.
• remove the potatoes from the oven. use a metal spatula to loosen the potatoes carefully fromt he bottom of the baking dish. lift them directly onto 6 dinner plates.

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!