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  • Linda Reid

Potato Volcanoes


M.O.M. * loves potatoes. Mashed, fried, boiled, roasted, it doesn't matter. So long as it's a potato. We have been together for 42 years and much of that time has been devoted to trying new recipes for potatoes. I've done a lot of peeling. It was like being on KP duty in the army. This year he grew his own potatoes. They are russets and he managed to grow 500 lbs. of them. That might seem like a lot of potatoes to the normal, potato-eating person. But not for M.O.M. By the time next year's crop is being picked they will be gone.


In my on-going pursuit for something/anything different to make with potatoes I recently discovered Potato Volcanoes. Imagine bacon-wrapped potato skins filled with mashed potato, cheese and more bacon. They are delicious. Seriously satisfying as well. I think you’ll love them as much as we did.


Potato Volcanoes


Ingredients


4 russet potatoes

8 strips of bacon

1/2 cup chopped green onions

1 clove garlic

1 1/2 cups of cheddar cheese, grated

1/2 cup sour cream

1/4 cup butter

1 cup barbecue sauce

salt and pepper


Sauce


½ cup sour cream

2 tbsp barbecue sauce

1-2 tbsp hot sauce or to taste


Directions


Set oven to 375F


Cut the bottom of the potato off so that it will stand up on your baking dish. Wrap a strip of bacon around the potato and secure with toothpicks. Bake for 1/2 hour. Remove from oven and slather the outside of the potato with the barbecue sauce. Bake until the potatoes are fork tender. Apply the barbecue sauce to the potatoes a couple of more times while they are baking.


While the potatoes are baking, cook the remaining bacon until crispy, grate the cheese, and chop the onion and garlic.


Make the sauce combining the sour cream, barbecue sauce and hot sauce. Refrigerate until using.


Remove potatoes from oven and let sit until cool enough to touch. Cut the top off the potato and scrape out the insides. You may remove the toothpicks as the sauce will have adhered the bacon to the skin.


Place the potato pulp in a bowl and add the butter, sour cream, most of the onion (reserving some green bits for sprinkling on top), garlic, 1 cup of the cheese, bacon (reserving a couple of tablespoons for sprinkling on top) and salt and pepper to taste. Mix and mash it all together with a fork and spoon it back into the potato skins.


Place the potatoes on a baking sheet and put remaining grated cheese on top. Pop them back in the oven for about 10 – 15 minutes until the cheese has melted and is dripping down the sides of the potatoes.


Remove from oven and sprinkle with remaining bacon and green onion.


Eat them with the sauce.


Unfortunately I was unable to get a photo of the finished product. This is because we ate them before I had a chance to take a photo. We reheated the leftovers the next night and they were just as delicious as the first night.


In Other News


I have been putting sake on my face. Yes, you read it right. Rice wine. It suppresses melanin production which evens skin tone, it encourages the development of the all-important collagen which keeps your skin supple and it is an anti-oxidant which helps slow-down the aging process by destroying free-radicals. Japanese women have been using sake on their skin for hundreds of years and it is found in many Japanese skin care products. I bought a bottle of sake for $9 and apply it with a cotton ball morning and evening. It’s only been a couple of weeks and I have already noticed that my skin tone is becoming more even. And you won’t smell like a wino. The scent is very mild and disappears when it dries.




I hope everyone has a Merry Christmas. Stay safe. Stay healthy.






* Man Of Mine


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