Best Exploding Potato Volcanos Recipes

BAKED POTATO VOLCANO

Steps:

• Bake the potatoes first. 425 degree oven for 45-60 minutes. Let cool.
• Scoop out about 1/3 of the potato (melon baller is suggested).
• Wrap bacon around potato, starting at base, about 3 strips per potato. Secure with toothpicks.
• Mix cream cheese, cheddar and mozzarella cheeses, green onions, chilies, salt and pepper.
• Fill the potato with the cheese mixture.
• Bake at 350 degrees for 15 minutes.
• Top with folded slice of chedder per potato. Bake 5 minutes more to melt that cheese.
• Sprinkle with chopped parsley. Cut in half to display the melting volcano.

MASHED POTATO VOLCANOES

Steps:

• Put the diced potatoes in a large saucepan and cover with water. Bring to a simmer, then cover and simmer over medium heat until tender, about 15 minutes.
• When the potatoes are done, drain them and transfer to a mixing bowl. Add the butter and milk and stir. Mash the potatoes well with a potato masher, then add a little salt if desired.
• In the meantime, make the "lava." Heat the milk in a small saucepan. Dissolve the flour in just enough water to make it smooth and flowing. When the milk is hot, stir the dissolved flour slowly into the saucepan. Sprinkle in the salt, then the optional cheese and stir until it is melted. Simmer the mixture gently until smooth and thick. Stir the ketchup into the sauce, but leave some red streaks showing, so that it looks "fiery."
• Divide the mashed potatoes among 4 serving plates. Have everyone shape them into mountains, then press the tops down lightly to flatten. Finally, have them make a small indentation at the very top with their thumb.
• Have the children arrange some of the peas or broccoli florets around the volcano. These are trees and bushes.
• Let each child pour some of the "lava" into the indentation at the top of each "volcano" with a small ladle. It should flow down the sides. It's fine if it drips over the "greenery" too. Eat at once, before the lava solidifies into magma!

VOLCANO POTATOES - TOO RETRO!

Steps:

• Preheat oven to 350 degrees Farenheit.
• Whip potatoes with enough hot milk to make light and fluffy, approximately 3/4 cup.
• Season with salt and pepper.
• Pile into greased 8-inch round baking dish, mounding into a volcano shape.
• Make a crater in the center. (My mom would press a one-cup measuring cup about halfway into the potatoes, maybe a little more.).
• Whip the cream, and fold in the cheese.
• Pour cream and cheese mixture into the crater.
• Bake for about 20 minutes, or until lightly browned.

MASHED POTATO VOLCANOES WITH HOT LAVA

Steps:

• Put the diced potatoes in a large saucepan and cover with water.
• Bring to a simmer, then cover and simmer over medium heat until tender, about 15 minutes.
• When the potatoes are done, drain them and transfer to a mixing bowl.
• Add the margarine and 1/2 cup milk and stir.
• Mash the potatoes well with a potato masher, then add a little salt if desired.
• In the meantime, make the "lava."
• Heat the 1 cup milk in a small saucepan.
• Dissolve the flour in just enough water to make it smooth and flowing.
• When the milk is hot, stir the dissolved flour slowly into the saucepan.
• Sprinkle in the cheese and stir until it melts.
• Simmer the mixture gently until smooth and thick.
• Stir the ketchup into the sauce, but leave some red streaks showing, so that it looks "fiery."
• Divide the mashed potatoes among 4 serving plates.
• Have everyone shape them into mountains, then press the tops down lightly to flatten, and finally make a small indentation at the very top with their thumb.
• Then, have the children arrange some of the broccoli florets around the base of the volcano.
• Let each child pour some of the "lava" into the indentation at the top of each "volcano" with a small ladle.
• It should flow down the sides.
• It's fine if it drips over the "greenery" too.
• Eat at once, before the lava solidifies into magma!

EXPLODING POTATO VOLCANO'S

Steps:

• 1. The Potato Volcano: 1 piece thick cut bacon, cooked and crumbed *per Volcano* 1/8 cup shredded Gruyere Cheese *per Volcano* Gruyere Mornay Sauce 1 tablespoon butter 1 tablespoon flour 1 cup buttermilk 1 cup shredded Gruyere 1/2 teaspoon salt Directions for the Gruyere Mornay Sauce: 1) Melt butter in a sauce pan over medium-low heat. 2) Whisk in the flour and cook until golden and nutty. 3) Gradually whisk in the buttermilk. 4) Whisking constantly, add shredded Gruyere. 5) Whisk until Gruyere is melted and sauce is smooth. 6) Season to taste with salt. NOTE: Makes about 1 1/4 cups Mornay Sauce.
• 2. Caramelized Onions 3 medium brown onions, thinly sliced 1 teaspoon vegetable oil Directions for Caramelized Onions: 1) Peel and slice onions. 2) Heat oiled skillet to medium and fry onions on medium for 5 minutes without moving them. 3) Turn the heat down to medium-low and continue cooking and stirring for another 20 minutes, until onions are caramel in color, softened and fragrant. NOTE: Makes about 1 1/2 cups caramelized onions.
• 3. Buttermilk Potato Pavé Ingredients 1 cup buttermilk 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3 pounds Idaho Russet potatoes 4 tablespoons butter, cut into 1/2-inch cubes 1 tablespoon Canola oil 2 cloves garlic, lightly crushed fresh chives or fresh parsley (optional) NOTES: Enjoy this as a scalloped potato or pave. Directions for Buttermilk Potato Pavé: 1) Preheat oven to 350(F). 2) Pour buttermilk into a large bowl. 3) Season buttermilk with salt and pepper. 4) Peel potatoes and slice into disks. 5) Soak disks in buttermilk. 6) In a parchment or wax paper-lined loaf pan, layer potatoes with butter pieces. 7) Pour any remaining buttermilk mixture over top of potatoes. 8) Wrap potatoes and cover with aluminum foil. 9) Bake in a preheated 350(F) oven for 2 hours or until soft all the way through. 10) Cool potatoes to room temperature and place a weighted loaf pan on top of potatoes to compress. 11) "Pop" the potatoes from the pan and remove the paper. Cut and trim the potatoes into one inch cubes. 12) Place a crushed garlic clove in the center of a skillet and fry the cubes in canola oil over medium heat just until the outsides are golden and the center is warmed through. 13) Garnish with chopped fresh chives or parsley. 14) Share and enjoy.
• 4. White Bread 1 1/2 cups water 2 teaspoons active dry yeast 1 tablespoon vegetable oil 1 teaspoon light brown sugar 2 teaspoons salt 3-4 cups all-purpose flour Recipe makes enough dough for 10-12, 4 ounce portions of dough. Directions for White Bread Dough: 1) Dissolve sugar in warm water, about 130(F) in bowl of electric mixer. 2) Sprinkle yeast on top of water. Wait for yeast to "bloom," 2-5 minutes. 3) With dough hook attached, begin adding flour one cup at a time to form dough. 4) Add oil and season with salt. 5) Knead into a ball and cover. 6) Allow to rise for 2 hours, until doubled in size. 7) Punch down and allow to rise for two hours more, until doubled to tripled in size. 8) Portion into 4 ounce balls and allow to rise a final time before rolling. NOTE: Makes about 2 pounds white bread dough. Directions for Assembling The Potato Volcano: 1) Preheat oven to 350(F). 2) On a floured board, roll out dough into a circle. 3) Top each each dough circle with 1/8 cup of shredded Gruyere. 4) Crumble piece of cooked bacon on top of Gruyere. 5) Top bacon with 2-3 tablespoons caramelized onions. 6) Place a crisp square of Buttermilk Potato Pavé on top. 7) Wrap the entire package up tucking and pinching as you go. 8) Place the Volcanoes on the baking sheet, seam side down. 9) Cut a small "X" on the top to make the volcano hole. 10) Whisk egg and brush egg onto Volcanoes. 11) Top each Volcano with the remaining Gruyere. 12) Bake in a 350(F) oven for 45-55 minutes, until golden brown and bubbling. 13) Pipe Mornay sauce into the Volcanoes through the "X", allowing some overflow. 14) Share and enjoy. .