POTATO VOLCANO
Kids of all ages get a kick out of this recipe. I make it by mounding mashed potatoes into the shape of a mountain, putting a crater in the middle, and filling it with cheese sauce and drizzling some down the sides like lave. Then I broil it until it's bubbling and brown.-Beatta Robben, Grinnell, Kansas
Provided by Taste of Home
Categories Side Dishes
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.
Nutrition Facts : Calories 355 calories, Fat 16g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 635mg sodium, Carbohydrate 43g carbohydrate (7g sugars, Fiber 3g fiber), Protein 11g protein.
VOLCANO POTATOES - TOO RETRO!
This is from an old edition of the Better Homes and Gardens cookbook. Preparation and cooking times are guesses (my mom made these, not me!), and do not include time to cook the potatoes. These would be great for a retro-themed gathering.
Provided by GoKittenGo
Categories Potato
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.
Nutrition Facts : Calories 235.2, Fat 11.7, SaturatedFat 7.3, Cholesterol 41.3, Sodium 89.5, Carbohydrate 26.9, Fiber 3.1, Sugar 1.2, Protein 6.6
VOLCANO POTATOES
Make and share this Volcano Potatoes recipe from Food.com.
Provided by Abe ray
Categories Mashed Potatoes
Time 1h46m
Yield 6 serving(s)
Number Of Ingredients 8
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.
BAKED POTATO VOLCANO
https://www.facebook.com/TheBBQBible/videos/619839831519473/ The video does not say how many potatoes this makes, so it may be there's too much cheese, and you have all the scooped potato to use as a leftover in another meal. Consider quantities as loose guidelines. I'm typing this in now because I hate working with a video that has no text recipe to print. For a grilled variant: this video is basically the same: https://www.youtube.com/watch?v=OKPRIgxSXpA
Provided by Lelandra
Categories Pork
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.
MASHED POTATO VOLCANOES
Play with your food! This recipe is more of a concept than a recipe that needs to be exactly followed - you can make your mashed potatoes and sauce any way you want them. It's best to give the child their own portion of lava to pour, makes it more fun! Too bad the lava can't actually shoot out of the volcano, we're working on that. Variations of this can be found all over the web, so I have no idea where the idea originated. This is perfectly vegan friendly, as it can be made with rice or soy milk and margarine, in fact it was written that way when I found it at Veg Family. Enjoy!
Provided by BumblingBs
Categories Potato
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!
Nutrition Facts : Calories 491.9, Fat 14.3, SaturatedFat 8.8, Cholesterol 42.9, Sodium 447.1, Carbohydrate 77.4, Fiber 9, Sugar 5.7, Protein 15.9
SWEET POTATO VOLCANOES
I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from Mr. Food's Quick And Easy Side Dishes. Note: these are just the thing if you're looking for dishes to prepare the day before serving. Just cover and refrigerate them, then bake as directed right before dinner--but you may have to bake them for an additional 10 minutes, since the filling will be cold.
Provided by internetnut
Categories Yam/Sweet Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 375.
- Scrub the potatoes and pierce the skins with a fork. Bake the potatoes for 1 hour, or until tender. Cut a 1-inch lengthwise strip from the top of each potato. Carefully scoop the pulp from the potato shell and place in a large bowl. Beat in the orange juice, butter, and salt until fluffy. Stir in the pineapple, then use the mixture to stuff the potato shells. Sprinkle with pecans, if desired. Bake for 15-20 minutes, or until completely warmed through.
Nutrition Facts : Calories 194.7, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 500.6, Carbohydrate 34.2, Fiber 4.2, Sugar 12.6, Protein 2.4
BREAKFAST POTATO VOLCANOES RECIPE BY TASTY
Here's what you need: russet potatoes, bacon, shredded cheddar cheese, eggs, fresh chives
Provided by Julie Klink
Categories Breakfast
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!
Nutrition Facts : Calories 475 calories, Carbohydrate 28 grams, Fat 26 grams, Fiber 2 grams, Protein 28 grams, Sugar 1 gram
GRILLED POTATO VOLCANOES RECIPE BY TASTY
Here's what you need: large russet potatoes, grated cheddar cheese, cream cheese, green onion, bacon, sour cream, green onion
Provided by Claire Nolan
Categories Snacks
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!
Nutrition Facts : Calories 985 calories, Carbohydrate 60 grams, Fat 60 grams, Fiber 5 grams, Protein 48 grams, Sugar 4 grams
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4.9/5 (12)Category Side DishCuisine AmericanEstimated Reading Time 6 mins
- Preheat the oven to 400 degrees. Prepare a rimmed baking sheet with tinfoil coated in cooking spray. Wash and dry potatoes. Use a fork to poke several holes all over the potato to allow steam to escape while baking. Cut a slice off of the fattest end of the potato so that you can stand each potato up on a flat surface easily, without wobbling.
- Wrap each raw slice of bacon around the potato, starting at the bottom, using toothpicks to secure the start and end of each piece as it overlaps. Shove toothpicks in your potato about 1/2 inch deep. You should be using 2-3 slices of bacon per potato. Leave about an inch from the top of the potato without bacon. You will be slicing the top off later. Place potatoes on the prepared baking sheet. Using a brush add barbecue sauce to each bacon slice, on the sides of the potato. Be generous with the barbecue sauce.
- Bake for 60-70 minutes in the oven or until potatoes are fork tender. Baste the potatoes a few times with the barbecue sauce while baking. You will be glad you did later!
- In a small bowl, whisk together sour cream, 2 tablespoons of barbecue sauce (or more or less to taste) and hot sauce (if using) until well combined and chill in the refrigerator until serving. We prefer to purchase a sour cream based flavored dip and add barbecue sauce or just skip this step and just use store bought. It is totally up to you.
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