Best Grilled Potato Volcanoes Recipe By Tasty Recipes

BREAKFAST POTATO VOLCANOES RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• On a cutting board, peel potatoes then cut each in half widthwise.
• Using a melon ball scooper or a metal teaspoon hollow out the potato starting from the cut side, once you have most of the potato hollowed out from that side create a smaller hole on the rounded side and continue hollowing until you can see through the potato.
• Place potatoes in water to avoid discoloration while you finish hollowing out the rest.
• Place potatoes with the smaller hole facing up on a parchment paper-lined baking sheet.
• Wrap one piece of bacon and each potato, tucking in the end of the bacon so it stays in place. You might need to use a toothpick to hold the bacon in place.
• Bake for 45 minutes, or until bacon reaches desired crispiness.
• Allow potatoes to cool slightly then press cheddar cheese into the bottom of the potato.
• Crack an egg over the top hole of the potato being careful not to let too much of the egg white pour over the side.
• Sprinkle chives over the egg.
• Bake for 6 to 12 minutes depending on how well done you would like your eggs.
• Let cool before serving.
• Enjoy!

GRILLED POTATO VOLCANOES

Steps:

• 1. Preheat oven at 350 degrees. Prick the potatoes with a fork. Wrap the potatoes individually with foil. Place in oven and bake for 1 hour.
• 2. Let the potatoes cool. Meanwhile mix the cream cheese, salt, cheddar cheese and green onions together. set aside.
• 3. Cut the ends off the potatoes so they can stand up. Using a melon baller or spoon and scoop out the potatoes from the center not letting the walls be to thin and leaving a bit on the bottom. Fill the potatoes with the cream cheese mixture.
• 4. Place the potatoes on a grill over indirect heat. Grill for 30 minutes. Serve with sour cream if desired.

POTATO VOLCANO

Steps:

• Place potatoes in a large saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well; mash with milk. Add butter and salt; beat until fluffy. Mound potato mixture about 4 in. high on a 9-in. broiler-proof pan; set aside. , In a saucepan, melt butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cheese, salt and pepper; stir until the cheese is melted. , With a large spoon, form a well 3 to 3-1/2 in. deep and 2-in. wide in the potato mixture. Pour cheese sauce into the well and drizzle down the sides. Broil 4 to 6 in. from the heat for 10 minutes or until the cheese sauce is browned and bubbling.