BBQ Volcano Potatoes Recipe

Ingredients

• 4 large Russet Potatoes (medium‑size, about 300 g each)
• 2 cups Pulled Pork (pre‑cooked, seasoned with your favorite BBQ rub)
• 1 cup Cheddar Cheese (shredded)
• 1 cup Monterey Jack Cheese (shredded)
• 1 small Jalapeño Pepper (seeded and diced)
• 4 oz Cream Cheese (softened)
• 8 slices Bacon Strips (thick‑cut preferred)
• 2 tbsp Barbecue Seasoning (your favorite blend)
• 1/2 cup Barbecue Sauce (plus extra for serving)
• 1/2 cup Sour Cream (for topping)
• 2 sticks Scallions (thinly sliced for garnish)
• 1 tbsp Olive Oil (for brushing potatoes)
• 1 tsp Salt (optional, to taste)
• 1/2 tsp Black Pepper (freshly ground)

Instructions

1. Prep the Potatoes

   Wash the russet potatoes, pat dry, and poke several holes all over each potato with a fork. Brush lightly with olive oil and sprinkle with salt and pepper.

   Time: PT10M

2. First Smoke – Tenderize Potatoes

   Place the potatoes directly on the smoker rack and smoke at 275°F for 1 hour 45 minutes, or until a fork slides in easily.

   Time: PT1H45M

   Temperature: 275°F

3. Cool Slightly & Hollow Out

   Remove potatoes, let cool for 5 minutes. Slice off the top of each potato about ¼‑inch thick and scoop out the interior, leaving a ¼‑inch wall to form a cup.

   Time: PT10M

4. Make the Cheesy Pulled‑Pork Filling

   In a mixing bowl combine pulled pork, shredded cheddar, shredded Monterey Jack, diced jalapeño, and softened cream cheese. Mix until evenly distributed.

   Time: PT10M

5. Stuff the Potato Cups

   Spoon the filling into each hollowed potato, packing gently but not over‑filling.

   Time: PT5M

6. Wrap with Bacon & Season

   Wrap each stuffed potato with 2 slices of bacon, overlapping slightly. Secure with a toothpick if needed. Sprinkle each with barbecue seasoning.

   Time: PT5M

7. Second Smoke – Render Bacon & Melt Cheese

   Return the wrapped potatoes to the smoker at 275°F and smoke for 30 minutes, or until the bacon is crisp and the cheese inside is melted.

   Time: PT30M

   Temperature: 275°F

8. Finish with Toppings

   Remove potatoes, drizzle each with barbecue sauce, top with a sprinkle of shredded cheddar, a dollop of sour cream, and sliced scallions.

   Time: PT5M

9. Serve

   Serve hot straight from the smoker. Enjoy the molten cheesy center and smoky bacon crust!

   Time: PT0M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

45 g

Fat

35 g

Fiber

5 g