Start with two nice long russet potatoes and give them a good wash under cold water and pat them dry with a paper towel.
Use a knife to poke two holes in the middle of the potatoes to let steam escape.
Wrap each potatoes with 30 cm of aluminium foil and cook them for 20 minutes directly on red hot charcoal or over direct high heat turning every 5 minutes for a crisp skin and to partially cook the potatoes.
While the potatoes are cooking make the Volcano sauce.
Add the ½ cup of sour cream and 1 tablespoon of your favourite hot sauce in a bowl and mix thoroughly.
Place the bowl in the fridge until the potatoes are ready to serve.
After 20 minutes take the potatoes off and let them cool in the aluminium foil till its safe enough to handle in your hands.
Unwrap the potatoes from the aluminium foil and slice off 1 cm of the thicker end so they stand upright while cooking.
Flip the potato over and cut a zigzag pattern to remove the top of the potatoes.
This gives the potato a unique look and helps the cheddar cheese spread out while its melting.
Use the apple corer and remove the middle of the potato, without going too deep leaving 3 cm at the base of the potato.
Take the 8 strips of bacon and firmly wrap them around each potato starting from the bottom and working your way up to the top wrapping the outside of the potatoes.
Use toothpicks to pin the bacon down to stay on while cooking.
Now its time to add the filling to the middle of the potatoes.
Slice the deli smoked turkey into 3 cm squares and grate the cheddar cheese.
Start with a pinch of smoked turkey and place it into the middle of the potato and then add a pinch of cheddar cheese.
Keep adding layers of smoked turkey and cheddar cheese until the potato is filled to the top.
Set up your grill for indirect cooking and add 60 to 120 g of fruit wood for smoke.
Suggest to use apple wood but any fruit wood works good to add a delicious smoke flavour to the bacon and cheddar cheese.
Cook the potatoes with indirect heat for 45 minutes at 325 degrees F.
Brush on your favourite barbecue sauce for the last five minutes.
Take the potatoes off and remove all the toothpicks.
Spoon the volcano sauce on top of the potatoes and as it heats up the volcano sauce will start running down the side of the potatoes.
Top it off with fresh diced green onions and it’s ready to serve.
This recipe is open to so many different flavour combinations with anything you love to taste.
Try different fillings and sauces to this recipe and make your potatoes explode with flavour.