Grilled Volcano Potatoes

One thing is for sure when it comes to these grilled volcano potatoes. I double-dog dare you to try and take one off my plate

Course Side

Cuisine American

Keyword grilled, potatoes

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings servings

Calories 451kcal

6 medium red potatoes rinsed
Olive oil
Kosher salt
ground black pepper
6 slices bacon half cooked (I just toss them in the microwave for a few minutes, but you can also partially cook them when you cook the other 2 slices below)
2 slices bacon cooked, crumbled
1-2 jalapenos seeded, diced
¾ cup extra sharp cheddar cheese shredded
1/2-1 cup your favorite BBQ sauce
1 green onion sliced, for garnish

Preheat your oven to 400 degrees.
Brush the potatoes with olive oil and season with salt and pepper.
Place in the oven directly over the rack over a foil-lined baking sheet (to catch any drippings).
Bake for 15-20 minutes or until just tender.
Remove and let cool.
Meanwhile, combine the sauce ingredients and mix well.
Cut just a bit off each end of the potatoes so that they stand up straight on one end.
Using a small melon baller, scoop out the inside of the potato (from the top flat side). Leave about 1/4" or so of the potato 'walls'.
Wrap each potato with a piece of partially cooked bacon and secure with a toothpick.
Stuff the potatoes with crumbled cooked bacon, jalapenos, and cheese.
Fire up your grill for indirect cooking, 350-400 F.
Place potatoes on the grill and grill for about 30 minutes or until the bacon is crispy. Brush with the BBQ sauce every 10 minutes.
Serve garnished with the sour cream topping and green onions.

Substitute minced jalapeno for the green onions for a little kick.