BBQ Volcano Potatoes
These grilled bacon-wrapped stuffed potatoes are a delicious appetizer featuring bacon, melted cheddar, and cream cheese. Cooked over high heat on the grill and dipped in BBQ sauce, these will go down a hit.
Servings: 4
Equipment
- toothpicks
Ingredients
- 4 russet potatoes
- 8 strips bacon
- chives
- 1 cup cheddar cheese shredded
Filling
- 2 cups cream cheese
- ½ green onion diced
Dipping Sauces
- BBQ sauce
- sour cream
Instructions
- 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, evenly spaced apart. Cook for 20 minutes.
- In a medium-size bowl, mix the filling ingredients until combined thoroughly.
- 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 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 sour cream and chive garnish. Serve with BBQ sauce and sour cream dipping sauce.