Smoky bbq volcano potatoes with cheddar cheese and sour cream
Elevate your barbecue game with smoky BBQ volcano potatoes loaded with cheddar cheese, crispy bacon, tangy BBQ sauce, and creamy sour cream. This irresistible recipe features tender potatoes topped with a perfect blend of flavors, making it a show-stopping side dish for any cookout. Ready in no time, these cheesy, spicy, and savory potatoes will be a hit with the whole family!
Cook time 65 min
Prep time 15 min
Ingredients:
2 potatoes1 oz cheddar cheese
6 bacon strips
1 tbsp BBQ sauce
6 tbsp sour cream
3 tbsp pepper sauce
1 cup onion
Smoky BBQ Volcano Potatoes with Cheddar Cheese and Sour Cream is a delicious and visually impressive dish that's perfect for backyard gatherings or a fun family dinner. These twice-baked potatoes are loaded with layers of cheese, crispy bacon, and creamy sour cream, all enhanced with a smoky BBQ flavor. Easy to make and sure to impress, this recipe is a crowd-pleaser for any occasion.
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash the potatoes thoroughly, then pat them dry with a kitchen towel.
- Place the potatoes directly on the oven rack or on a baking sheet.
- Bake for 45-60 minutes until they are tender. You can test them by inserting a knife or fork to ensure they are soft in the middle.
- While the potatoes are baking, cook the bacon strips in a skillet over medium heat until they are crispy. Remove them from the skillet and place on a paper towel-lined plate to drain. Once cool, crumble the bacon into small pieces.
- In the same skillet, sauté the chopped onions until they are soft and caramelized, about 7-10 minutes. Set aside.
- When the potatoes are done, remove them from the oven and let them cool slightly.
- Using a knife, cut a small "volcano" circle or cone shape on the top of each potato and carefully scoop out some of the flesh to create a crater. Be careful not to scoop out too much; leave enough flesh along the sides to keep the potato sturdy.
- Mix the scooped-out potato flesh with the BBQ sauce and some of the caramelized onions, then spoon this mixture back into the potato crater.
- Top each stuffed potato with a generous amount of shredded cheddar cheese.
- Return the potatoes to the oven for another 5-10 minutes, or until the cheese is melted and bubbly.
- Remove the potatoes from the oven and sprinkle them with the crumbled bacon.
- Place a dollop (approximately 3 tablespoons per potato) of sour cream on top of each volcanic potato.
- Drizzle with the pepper sauce, adding as much or as little as you prefer.
- Finish by garnishing with the remaining caramelized onions.
- Serve the Smoky BBQ Volcano Potatoes hot as a savory and hearty side dish or main course.
Tips:
- Choose large, evenly-sized potatoes to ensure uniform cooking.
- Pre-cook the bacon until it's just crisp to avoid overcooking it when it's baked again with the potatoes.
- For extra smokiness, use a smoked cheddar cheese or a sprinkle of smoked paprika.
- If you prefer a milder dish, reduce the amount of pepper sauce or use a milder version.
- Garnish with freshly diced green onions or parsley for added flavor and color.
Smoky BBQ Volcano Potatoes with Cheddar Cheese and Sour Cream is a savory and satisfying recipe that combines the goodness of baked potatoes with the decadence of cheddar cheese, bacon, and a tangy BBQ twist. With these tips and the outlined method, you can create a meal that's sure to delight your taste buds and impress your guests.
Nutrition per serving
2 ServingsCalories 640kcal
Protein 24g
Carbohydrates 72g
Fiber 9g
Sugar 10g
Fat 27g
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