The BEST Volcano Potatoes Recipe
Volcano potatoes are the ultimate side for your upcoming barbecue! Whether you are making game day snacks, attending a tailgate party, or getting ready for upcoming Super Bowl festivities, these volcano potatoes will become a new favorite.
Wrapped in crispy peppered bacon, stuffed with a rich cheese mixture and topped with a drizzle of sour cream and chives, volcano potatoes will please any potato lover in your life! Spice them up with jalapenos or keep them mild for your crew- this smoked potato recipe is flexible!
Although this recipe for volcano potatoes is made on the smoker, they can also be made on a gas barbecue, in the oven or in an air fryer.
Why Volcano Potatoes ROCK!
Tips + Tricks
- choose your potatoes based on the size you want your finished product to be
- use toothpicks to secure the bacon around the potatoes
- freeze any leftover filling for delicious loaded mashed potatoes later on
- be careful not to carve too much potato out when forming the potato cups or it wont stand up to the filling and wrapping
- cook your volcano potatoes over indirect heat if possible to avoid burning the bottoms
- save on precious pellets and cook the potatoes in the oven before wrapping and stuffing- they will still soak up the smokey flavors during the final part of the cook
Key Ingredients + Equipment
Potatoes
Russet Potatoes- choose large, firm russet potatoes. Other potatoes will work but I choose russet because they are low in moisture and high in starch resulting in a fluffy center with crispy skin.
Bacon- if possible, choose peppered bacon… it lends incredible flavor to the bbq volcano potatoes! Regular bacon works just fine as well.
Filling
Cream Cheese
Sour Cream
Grated Cheese- I choose mild cheddar- be creative or use what you have on hand.
Diced Chives + Jalapenos- fresh produce is essential for texture and flavor. Green onions or small chives work well for this recipe. The 2 tablespoons of jalapenos don’t make the filling very spicy; howevrer, if you are not a pepper lover, leave them out.
BBQ Rub- I love Traeger Veggie Rub. This homemade rub will also work great!
Exactly How To Make Volcano Potatoes
Preheat + Prep
- Preheat your smoker, oven or other grill to 400°F (204°C). Wash your potatoes and remove any blemished spots. Poke each potato (6) with your fork or toothpick several times to create steam vents. Wrap in aluminium foil (shiny side in) and place them on the grill for 45-50 minutes or until the potatoes can be easily pierced with a fork. Fully cooked potatoes will have an internal temperature of around 210°F (measured using a probe or other instant read thermometer. It is VERY important that your potatoes are fully cooked before stuffing.
- While the potatoes are cooking, combine all filling ingredients including 8oz cream cheese, 1/2 cup sour cream, 2 cups grated cheddar cheese (around 200g), 2 tablespoons diced chives, 2 tablespoons diced jalapeños (optional), and 1 tablespoon of your favorite barbecue rub (I used Traeger Veggie Rub.) Mix until well incorporated.
Assemble + Fill
- Once cooked, allow the potatoes around 15 minutes to cool off in the foil so that they can be handled. Unwrap and cut an inch off of the top and bottom so that the potatoes are standing up straight. With a rounded spoon or melon baller, carve out each potato– being careful to leave the walls and bottom thick enough to hold its shape. Don’t sweat it if you have a small crack or two, wrapping it with bacon with help to hold the cup shape.
- Wrap each potato with two slices of bacon, using toothpicks to secure the bacon. If you are not using peppered bacon, consider sprinkling the bacon with coarse ground black pepper or brush on your favorite bbq sauce for added flavor. Fill the bacon wrapped potatoes to the top with the cream cheese filling.
Smoke + Serve
- Place the prepared volcano potatoes on your Traeger, Pitboss, or other grill and smoke for another 30 minutes. Mixture may be bubbly and spilling out. Top with a sprinkle of cheese and a dollop of sour cream, cook for 4-5 more minutes. Garnish with fresh chives and serve warm alongside your favorite smoked entree.
How to Serve Volcano Potatoes
Serve these volcano potatoes warm alongside another smoked entree such as Smoked Tri Tip, Smoked Spatchcock Chicken, or Smoked Salmon. They are the perfect smoked side dish or main course for your next party whether you are tailgating, preparing for a Super Bowl party, or just need a delicious smoked appetizer.
Batch + Storage
This recipe makes six large stuffed potatoes.
Store fully cooked volcano potatoes in the fridge for 3-4 days or in an airtight bag for up to 6 months in the freezer. I love to make a few extra of these potatoes, vacuum seal them, and place them in the freezer for a prepped side dish later on. Allow them to fully thaw before reheating on the smoker or in the oven.
Recipe Variations
Bite Sized Volcano Potatoes: For more of a finger-food type of smoked appy, consider using smaller potatoes and wrapping them in one slice of bacon vs. two! How delicious would a tray full of tiny volcano potatoes be!?
Maple twist: Use maple bacon or brush the outside of your bacon with maple syrup before, during, and after the cook for a sweet and salty element.
Spicy: Want to kick up the heat!? Consider doubling the jalapeno peppers in the filling and adding 1/2 teaspoon cayenne pepper to the mix.
Meat Lovers: Add 1/2 cup of diced and cooked bacon, buffalo chicken or cooked ground meat to the filling for a more protein filled snack.
Air Fryer Volcano Potatoes
Follow all instructions but modify the cook times and temps! Don’t wrap the potato, simply brush on some olive oil and air fry in your Ninja Foodie or other air fryer for around 40 minutes at 400°F or until they are easily pierced with a fork. Wrap with bacon, stuff with cream cheese mixture and air fry for another 20 minutes at 400°F. Top with extra sour cream, cheese, and chives, fry another 3-5 minutes.
FAQ
Volcano potatoes can be cooked in the air fryer, oven, or on your gas grill. Follow the cooking instructions for appropriate temperatures and cook times. Be sure to cook the potatoes over indirect heat.
This is a basic cream cheese filling recipe. It works wonderfully in this recipe but other fillings will work too. Consider checking out the filling from these Smoked Shotgun Shells (with ground beef) or the filling from these Smoked Pig Shots.
Absolutely! Add around 1/2 cup of crispy bacon bits or other ground meat work great. Check out my Shotgun Shell filling for inspiration.
Large potatoes take around 45-50 minutes to fully cook on your grill at 400°F. Cook to an internal temperature of 208 degrees f to 211°f.
Yes! Piercing the potatoes before grilling helps the steam to vent, cooking the potatoes faster and more efficiently.
This step is optional but it both prevents the potato from turning brown and draws out extra moisture, resulting in a fluffier potato.
This recipe for volcano potatoes is gluten free. If this is important to you, be sure to pick a bbq rub without gluten.
Volcano Potato Printable Recipe Card
Ultimate Volcano Potato Recipe
Volcano potatoes are the ultimate side for your upcoming barbecue! Wrapped in crispy peppered bacon, stuffed with a rich potato mixture and topped with a drizzle of sour cream and chives, volcano potatoes will please any potato lover in your life! Spice them up with jalapenos or keep them mild for your crew- this smoked potato recipe is flexible!
Ingredients
- 6 russet potatoes
- 12 slices peppered bacon (or plain bacon)
- 8 oz cream cheese
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons chopped chives
- 2 tablespoons minced jalapeno
- 1 tablespoon barbecue rub
Garnish
- 2 tablespoons chives
- 2 tablespoons finely shredded cheese
- 2 tablespoons sour cream
Instructions
- Preheat your smoker, grill, or oven to 400°F (204°C).
- Wash your potatoes and remove any blemished spots. Poke each potato (6) with your fork or toothpick several times to create steam vents. Wrap in aluminium foil (shiny side in) and place them on the grill for 45-50 minutes or until the potatoes can be easily pierced with a fork. Fully cooked potatoes will have an internal temperature of around 210°F (measured using a probe or other instant read thermometer.
- While the potatoes are cooking, combine all filling ingredients including 8oz cream cheese, 1/2 cup sour cream, 2 cups grated cheddar cheese (around 200g), 2 tablespoons diced chives, 2 tablespoons diced jalapeños (optional), and 1 tablespoon of your favorite barbecue rub (I used Traeger Veggie Rub.) Mix until well incorporated.
- Once cooked, allow the potatoes around 15 minutes to cool off in the foil so that they can be handled. Unwrap and cut an inch off of the top and bottom so that the potatoes are standing up straight. With a small rounded spoon or melon baller, carve out each potato– being careful to leave the walls and bottom thick enough to hold its shape. Set the extra potato innards aside for another recipe.
- Wrap each potato with two slices of bacon, using toothpicks to secure the bacon. If you are not using peppered bacon, consider sprinkling the bacon with coarse ground black pepper or brush on your favorite barbecue sauce for added flavor. Fill the bacon wrapped potatoes to the top with the cream cheese filling.
- Place the prepared volcano potatoes on a cast iron pan, other grill safe pan, or grill mat. Set the potatoes in your smoker or other grill and smoke for 30 minutes. Top with a sprinkle of cheese and a dollop of sour cream, cook for 5 more minutes. Garnish with fresh chives and serve warm alongside your favorite smoked entree.
Air Fryer Volcano Potatoes: Follow all instructions but modify the cook times and temps! Don't wrap the potato, simply brush on some olive oil and air fry in your Ninja Foodie or other air fryer for around 40 minutes at 400°F or until they are easily pierced with a fork. Wrap with bacon, stuff with cream cheese mixture and air fry for another 20 minutes at 400°F. Top with extra sour cream, cheese, and chives, fry another 3-5 minutes.
Notes
-Save on pellets by cooking the baked potatoes in your oven before stuffing.
-No smoker? No problem! Make these volcano potatoes in your oven, air fryer, or other grill. Follow the cooking times and temperatures in this recipe.
-freeze any leftover filling for delicious loaded mashed potatoes later on
-be careful not to carve too much potato out when forming the potato cups or it wont stand up to the filling and wrapping
-cook your volcano potatoes over indirect heat if possible to avoid burning the bottoms
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