Volcano Potato

by Barry Lewis


2 baking potatoes

4 rashers of bacon

small block red leicester cheese

dried onion bits / bacon bits (optional)

bbq sauce to baste

2tbsp sour cream

1tbsp sriracha sauce

1 finely chopped spring onion

An absolutely gorgeous savoury treat to make – the volcano potato! Called a volcano as it has a gooey cheese core right in the centre!

Bake the potatoes wrapped in tin foil in the oven for 30 mins at 200c or equivalent – see oven temperature conversion chart, carefully remove the foil from the potatoes once they have cooled slightly then trim the top and bottom of the potato so that it sits flush on the surface.
Core out the potato but do not go all the way down so the cheese does not spill out. Place a thick stick of cheese and some onion bits into the crater that has been created.
Also wrap 2 rashers of bacon around the potato and hold in place with toothpicks, try to overlap the bacon slightly and make sure the potato is fully covered.

Put the potatoes back in the oven on a baking tray for 20 minutes or until the bacon is cooked. Remove from the oven and baste in bbq sauce, to coat completely, bake for a further ten minutes until sticky and caramelised. Meanwhile mix the sriracha and sour cream together in a small bowl.

Remove the toothpicks and then dollop some of the sour cream mixture on top, add spring onion bits and some more crispy onions. Slice up and gobble away, super good!