How to Cook Potato Volcanoes




About: Free to Cook is a web show that will help gluten free people cook easy, fun and delicious food at home. From School lunches to cooking the junk food you thought you couldn't have anymore we will teach you fr...

Intro: How to Cook Potato Volcanoes

These are a fun side, the potato is filled with gooey cheese making them fun to eat.

Step 1: To Start, Poke Holes Into the Potatoes.

Then wrap them in foil.

Step 2: Have the BBQ or Oven Sitting at About 355f or 180c.

Cover with the lid and cook for 40 to 50 minutes.

Step 3: Now, to Prep Finish Off the Prep Mix Some Sour Cream With Some Sriracha.

Add more or less depending on how hot you like things.

Mix together before setting to one side.

Step 4: Next in a Bowl We Need Some Grated Cheddar Cheese.

  • Then a ¼ cup of cream cheese.
  • Season with black pepper.
  • 1 teaspoon of garlic powde
  • 1 teaspoon of onion powder.
  • Some Chopped Chives

Fully combine the cheeses, seasoning and chives together.

Step 5: ​Once the Potatoes Had Cook for Till Soften, Take Them Off and Let Them Cool Until You Can Handle Them Easily.

Cut off both ends, so the potato can stand up right.

Step 6: Run a Knife Along the Edge Before Scooping Out the Centre With a Tea Spoon.

I normally like to scoop out about 2 thirds of the centre.

Next, spoon in the cheese mixture.

Step 7: Take a Piece of Bacon and Wrap It Around the Outside.

holding the bacon on with tooth picks.

Step 8: ​Place Them in a Tray Because We Don’t Want Cheese in the Bottom of Our BBQ.

Cook for another 20 minutes.

Step 9: Top Each With Some More Grated Cheese Before Cooking for a Final 10 Minutes.

Step 10: Top With Our Sour Cream and Some Chives.

Top with our sour cream and some chives.



    • Halloween Contest 2018

      Halloween Contest 2018
    • Furniture Contest 2018

      Furniture Contest 2018
    • Audio Contest 2018

      Audio Contest 2018



    10 months ago

    I almost stopped reading at sriracha but I am glad I made it to the end. These look great--minus the sriracha of course. My stomach cannot handle it. Definitely going on the list of must-try-soon.,,,,,,,,,,