Volcano Potato is kind of like a twice baked potato but more wild and fun and we grill ours. Just add some of your favorite baked potato toppings wrapped those puppies in bacon, coated in WILD BUFF barbecue sauce, with a creamy “lava” sauce drizzled on top of some melted cheese, green onions and BOOM will have an eruption of flavor with these delicious Volcano Potatoes.
Remember its just cooking and this is a fun twist on your regular (boring) baked potato. WILD BUFF likes to experiment and give our WILD twist on some classics and new recipes. With this we try to take it to another level by firing them up on the pellet grill. Of course these can be done in the oven, charcoal or gas grill. However this adds a smoky taste to the appetizer that perfectly complements the bacon meat and melted cheddar cheese. But use what you got and have fun with it!
Follow these simple steps as your guide - feel free to be creative with your ingredients and ENJOY!
BBQ grilled volcano potatoes are a delicious appetizer featuring bacon, melted cheddar, and cream cheese. Cooked over high heat on the grill and dipped in WILD BUFF BBQ sauce, these will go down a hit.
Volcano Potato is kind of like a like a twice baked potato but more wild and fun. Add some of your favorite baked potato toppings wrapped those puppies in bacon, coated in WILD BUFF barbecue sauce, with a creamy “lava” sauce drizzled on top of some cheese, green onions and bacon! and BOOM you have a Volcano Potato. Follow these simple steps as your guide - feel free to be creative with your ingredients and ENJOY!
Fire up your grill to high heat (about 350-400°F). Set up grill for 2-zone cooking, with direct heat at one end and indirect at the other.
Scrub and wash the potatoes. Poke a few holes into each potato with a toothpick to create a vent.
Wrap each potato in aluminum foil and place on grill grates. Cook for 20 minutes.
In a medium-size bowl, mix the filling ingredients until combined thoroughly.
In a small bowl mix all LAVA Sauce Ingredients together set aside (you can refrigerate)
Remove potatoes from grill and leave to cool for 5-10 minutes (leave foil wrapping on).
Unwrap the potatoes and slice the ends so they can stand. Use a small spoon to carve out each potato's inside, carefully ensuring that the walls and bottom are still thick.
Fill each potato with the stuffing. Wrap each potato with two strips of bacon, using toothpicks to hold them in place. Don’t worry if any edges are sticking out. Brush a thin layer of Wild Buff Smoke BBQ sauce over potatoes and bacon.
Put potatoes back on grill over indirect heat. Close lid and cook for 15 minutes, until brown and crispy on the outside.
Top with more cheddar cheese and cook for a further 3-5 minutes.
Remove from grill and top with LAVA Sauce and chive garnish. Serve with BBQ sauce and sour cream dipping sauce.
