| Servings |
|
Ingredients
- 2 large Russet Potatoes
- 8 slices Bacon
- 4 slices smoked Turkey deli meat
- 1 cup Cheddar Cheese grated
- 1 tablespoon hot Sauce
- 1/2 cup Sour Cream
- 2 tablespoons green Onions diced
Equipment:
Ingredients
Equipment:
|
|
Instructions
- 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.
Recipe Notes
*