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Volcano Potatoes

by Rebecca October 9, 2020

A savoury, mouthwatering snack to impress the crowd. These cheese-stuffed cheese potatoes are a dream come true! A volcano of goodness – gooey inside and out topped with your favourite toppings. Interestingly delicious! Perfect for bbq, for everybody, they certainly look amazing and taste superb!

INGREDIENTS

4 large roasting potatoes

8 slices of thin cut streaky bacon

250g grated Red Leicester/ mozzarella mix

75ml double cream, plus extra for serving if you wish

A small handful of chives, finely chopped

Salt & freshly ground black pepper

HOW TO MAKE VOLCANO POTATOES

Step 1: Prepare the oven. Preheat it to 200 degrees C.

Step 2: Coat with a drizzle of olive oil and salt the skin of the potatoes.

Step 3: Bake in the preheated oven for about 45 minutes to an hour. To ensure the crispiness, turn the potatoes half-way through cooking.

Step 4: Once done, remove from the oven and allow the potatoes to cool.

Step 5: Carve out the centre of every potato with a melon baller or a spoon. Note not to make the walls of each potato super thin and leave enough thickness at the bottom, too.

Step 6: Place the potato filling in a medium-sized bowl and mash with a ricer. Freeze the rest for later use.

Step 7: Add in the cream, 200g cheese, and chives. Mix well until incorporated and season to your liking.

Step 8: Use a teaspoon to fill the potato shells, ensure to pack the mixture down. Do this for the rest of the potato shells, ending with the reserved cheese.

Step 9: Grab 2 slices of bacon and wrap each potato with it. Secure with cocktail sticks.

Step 10: Transfer the filled bacon-wrapped potatoes on a tray, position them upright and bake for about 25 to 30 minutes or until the bacon is crisp and the tops are golden.

Volcano Potatoes

Rebecca A savoury, mouthwatering snack to impress the crowd. These cheese-stuffed cheese potatoes are a dream come true! A volcano of goodness – gooey inside and out topped with your favourite… Main Dish Recipes Volcano Potatoes European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 4 large roasting potatoes
  • 8 slices of thin cut streaky bacon
  • 250g grated Red Leicester/ mozzarella mix
  • 75ml double cream, plus extra for serving if you wish
  • A small handful of chives, finely chopped
  • Salt & freshly ground black pepper

Instructions

Step 1: Prepare the oven. Preheat it to 200 degrees C.

Step 2: Coat with a drizzle of olive oil and salt the skin of the potatoes.

Step 3: Bake in the preheated oven for about 45 minutes to an hour. To ensure the crispiness, turn the potatoes half-way through cooking.

Step 4: Once done, remove from the oven and allow the potatoes to cool.

Step 5: Carve out the centre of every potato with a melon baller or a spoon. Note not to make the walls of each potato super thin and leave enough thickness at the bottom, too.

Step 6: Place the potato filling in a medium-sized bowl and mash with a ricer. Freeze the rest for later use.

Step 7: Add in the cream, 200g cheese, and chives. Mix well until incorporated and season to your liking.

Step 8: Use a teaspoon to fill the potato shells, ensure to pack the mixture down. Do this for the rest of the potato shells, ending with the reserved cheese.

Step 9: Grab 2 slices of bacon and wrap each potato with it. Secure with cocktail sticks.

Step 10: Transfer the filled bacon-wrapped potatoes on a tray, position them upright and bake for about 25 to 30 minutes or until the bacon is crisp and the tops are golden.

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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