Best Volcano Potatoes Recipes

VOLCANO POTATOES

Steps:

• peel the potatoes and then cut them into 4 pieces.
• put the potatoes into a 2-quart saucepan. add enough cold water to cover them.
• turn the heat under the water on high & bring the water to a boil. large bubbles on the surface will burst when it's boiling.
• turn the heat down until the water simmers or bubbles slightly. put the lid on the saucepan and cook the potatoes for 20 minutes.
• after 20 minutes, insert a fork into a potato piece. if it goes in easily, the potatoes are done.
• place a colander into the sink. pour the potato water into the sink via colander.
• put the potatoes back into the saucepan. use a electric mixer to beat the potatoes until they are smooth.
• add all of the other ingrediants except the chees & paprika in with the potatoes, using the mixer to beat the potatoes until they are light and fluffy.
• preheat the oven to 350 degrees. use paper towels tto grease the baking dish with shortning. spoon 6 mounds of mashed potatoes, each about 3-inches high, into a baking dish.
• use a rubber spatula to shape the potatoes into volcanoes. use a spoon the make a crater in the top of each volcano.
• fill each volcano with a tablespoon of grated cheese. sprinkle with paprika on top.
• bake the volcano potatoes until the cheese melts and browns slightly.
• remove the potatoes from the oven. use a metal spatula to loosen the potatoes carefully fromt he bottom of the baking dish. lift them directly onto 6 dinner plates.

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.

VOLCANO POTATOES

Steps:

• 1. Peel cooked potatoes and mash in the hot drained pan they were boiled in. Mash thoroughly and then beat fluffy adding milk for your favorite desired consistency. Season with salt and pepper.
• 2. Heap mixture in center of a greased pie plate or baking dish. Make a crater in the center the size of a custard cup.
• 3. Mix yolks, milk, butter, cheese, salt and pepper to taste. Pour into the crater. Bake in a very hot oven (450°F) until the topping browns, cracks and runs down the side of the potato volcano, about 15 minutes.

VOLCANO POTATOES

Steps:

• Bring potatoes to a boil, turn down heat and let potatoes simmer for 20 minutes. After drained, use mixer to mash potatoes until smooth. Add butter, salt, pepper, milk, and egg yolks. Beat until fluffy. Spoon 6 mounds of potatoes onto greased baking dish. Make craters in tops of mounds and fill with cheese. Sprinkle with paprika. Bake until cheese melts and browns.

VOLCANO POTATOES

Steps:

• Pare potatoes. Cook, drain, and mash. Season with salt and pepper Whip potatoes with enough hot milk to make light and fluffy
• Pile into greased 8 inch round baking dish, mounding into volcano shape. Make a crater in the center.
• Fold cheese into whipped whipping cream and pour over top. Bake at 350 F about 20 minutes, or till lightly browned.

VOLCANO POTATOES ~ RECIPE

Steps:

• Preheat the oven to 200°C. Rub the skins of the potatoes with a drizzle of olive oil and salt. Place in the oven to cook for about 45 minutes to one hour, turning half way to ensure they are crisping all over. Take the potatoes out when they are crisp, and leave to cool. Using a melon baller or a spoon, carve out the center of each potato, being careful not to make the walls too thin, and to leave a bit of thickness at the bottom as well. Use a ricer to rice half of the potato filling into a medium sized bowl - (you can freeze the other half for making mash at a later stage!) then stir in the cream, add 200g of the cheese and the chives. Stir until well mixed and season to taste. Fill the potato shells with the mixture using a teaspoon, making sure to really pack it down. Repeat with the remaining potato shells then finish with the reserved cheese. Wrap each potato in 2 slices of bacon, holding them in place with cocktail sticks. Place them upright on a tray and place back into the oven. Cook for a further 25 - 30 minutes, or until the bacon is nicely crisped and the top of the volcanoes are golden.