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
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.
VOLCANO POTATOES
This is a recipe the kids are going to like. But you don't have to be a kid to enjoy it. It looks great too.
Provided by J. White Harris
Categories Potatoes
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Peel cooked potatoes and mash in the hot drained pan they were boiled in. Mash thoroughly and then beat fluffy adding milk for your favorite desired consistency. Season with salt and pepper.
- 2. Heap mixture in center of a greased pie plate or baking dish. Make a crater in the center the size of a custard cup.
- 3. Mix yolks, milk, butter, cheese, salt and pepper to taste. Pour into the crater. Bake in a very hot oven (450°F) until the topping browns, cracks and runs down the side of the potato volcano, about 15 minutes.
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.
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.
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1942 JOY OF COOKING’S POTATO VOLCANO | 12 TOMATOES
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