GRILLED POTATO VOLCANOES RECIPE BY TASTY
Here's what you need: large russet potatoes, grated cheddar cheese, cream cheese, green onion, bacon, sour cream, green onion
Provided by Claire Nolan
Categories Snacks
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the grill to 400˚F (200˚C).
- Thoroughly scrub the potatoes and poke a few holes in them to vent. Wrap in aluminum foil and place on the grill over direct heat to cook for 20 minutes.
- In the meantime, mix 1 ½ cups (150g) of cheddar cheese, the cream cheese, and green onions in a medium bowl until well-combined. Set aside.
- Remove the potatoes from the grill and let them rest until they are cool enough to handle. Unwrap each potato and cut off the ends so they can stand up. 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. Fill the potatoes with the cheese mixture and wrap 2 slices of bacon around each one. Secure the bacon with toothpicks, if necessary.
- Reduce the grill temperature to about 350˚F (175˚C) and place the potatoes on the grill over indirect heat for 30 minutes with the lid closed.
- After 30 minutes, top the potatoes with the remaining cheddar cheese and cook for another 15 minutes. Before serving, garnish with a dollop of sour cream and some green onions.
- Enjoy!
Nutrition Facts : Calories 985 calories, Carbohydrate 60 grams, Fat 60 grams, Fiber 5 grams, Protein 48 grams, Sugar 4 grams
OVEN-ROASTED SWEET POTATOES
Make perfectly roasted sweet potatoes that are fluffy on the inside and lightly browned at the edges for a colourful side dish. Add a few sliced red onions to the roasting tin, if you like
Provided by Barney Desmazery
Categories Side dish
Time 50m
Number Of Ingredients 3
Steps:
- Heat the oven to 230C/210C fan/gas 8. Chop the sweet potatoes into 2-3cm cubes.
- Tip into a large, shallow roasting tin, drizzle with the oil and season with salt and pepper. If you're adding additional veg or herbs, such as sliced red onions, garlic cloves and thyme, tip these in as well. Toss everything together to coat in the oil, then roast for 20 mins. Toss again to ensure the potatoes cook evenly, and roast for another 15-20 mins until the potatoes are lightly browned on the outside and tender when pierced with a fork or knife.
Nutrition Facts : Calories 331 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 31 grams sugar, Fiber 10 grams fiber, Protein 4 grams protein, Sodium 0.29 milligram of sodium
BREAKFAST POTATO VOLCANOES RECIPE BY TASTY
Here's what you need: russet potatoes, bacon, shredded cheddar cheese, eggs, fresh chives
Provided by Julie Klink
Categories Breakfast
Yield 6 servings
Number Of Ingredients 5
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!
Nutrition Facts : Calories 475 calories, Carbohydrate 28 grams, Fat 26 grams, Fiber 2 grams, Protein 28 grams, Sugar 1 gram
POTATO VOLCANO
Kids of all ages get a kick out of this recipe. I make it by mounding mashed potatoes into the shape of a mountain, putting a crater in the middle, and filling it with cheese sauce and drizzling some down the sides like lave. Then I broil it until it's bubbling and brown.-Beatta Robben, Grinnell, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 355 calories, Fat 16g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 635mg sodium, Carbohydrate 43g carbohydrate (7g sugars, Fiber 3g fiber), Protein 11g protein.
SWEET POTATO VOLCANOES
I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from Mr. Food's Quick And Easy Side Dishes. Note: these are just the thing if you're looking for dishes to prepare the day before serving. Just cover and refrigerate them, then bake as directed right before dinner--but you may have to bake them for an additional 10 minutes, since the filling will be cold.
Provided by internetnut
Categories Yam/Sweet Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 375.
- Scrub the potatoes and pierce the skins with a fork. Bake the potatoes for 1 hour, or until tender. Cut a 1-inch lengthwise strip from the top of each potato. Carefully scoop the pulp from the potato shell and place in a large bowl. Beat in the orange juice, butter, and salt until fluffy. Stir in the pineapple, then use the mixture to stuff the potato shells. Sprinkle with pecans, if desired. Bake for 15-20 minutes, or until completely warmed through.
Nutrition Facts : Calories 194.7, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 500.6, Carbohydrate 34.2, Fiber 4.2, Sugar 12.6, Protein 2.4
BEEFY POTATO VOLCANO
Go from pantry to table in 30 minutes. This hearty dish tops baked potatoes with a homemade beef stew, made with an assortment of nutrient-rich canned veggies from your pantry. Nutritional Information Per Serving: Calories 340; Total fat 9g; Saturated fat 2.5g; Cholesterol 65mg; Sodium 820mg; Carbohydrate 45g; Fiber 7g; Protein 21g; Vitamin A 90%DV*; Vitamin C 50%DV; Calcium 8%DV; Iron 20%DV *Daily Value Mealtime.org
Provided by cannedfood
Categories Meat
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the conventional oven to 450°F.
- Place the potatoes in a microwave-safe, oven-proof glass baking dish, such as a pie plate, that fits in the microwave oven. Microwave the potatoes at full power for 10 minutes (the amount of time it takes to preheat the oven). Transfer the potatoes to the conventional oven and bake until tender, about 20 minutes.
- Ten to 15 minutes before the potatoes are done baking, heat the oil in a large skillet over medium-high heat. Add the ground turkey and cook until lightly browned, chopping and turning as needed with a spatula so the turkey browns evenly, about 5 minutes.
- Add the seasoning to the skillet, followed by the peas, carrots, green beans, tomatoes and gravy to make the stew. Stir gently to combine and simmer for 5 minutes. Keep warm.
- To serve: Cut each potato in half across its equator and set each half, cut-side down on a plate so that it looks like a small mountain. Cut a slit in the top of each potato half and squeeze the sides gently forcing some of the potato to "erupt" from the top. Ladle 1 cup of the stew over each potato to resemble flowing lava; serve immediately.
- Tip: We know there's nothing new about microwave-baked potatoes, but the technique in this recipe is a little different and gives much fluffier results. The problem with microwaving baking potatoes is that microwave ovens don't really bake - they steam - so the potatoes come out damp and dense instead of light and fluffy. You can quickly and easily get the best of both worlds by simultaneously preheating a conventional oven while the potatoes start cooking in a microwave oven. Then, when both the potatoes and the oven are hot, you place the spuds in the conventional oven, and they finish baking in about 20 minutes. The results are identical to oven-baking, but cooked in about half the time.
Nutrition Facts : Calories 722.7, Fat 57.1, SaturatedFat 22.6, Cholesterol 122.4, Sodium 193.1, Carbohydrate 27.4, Fiber 5.7, Sugar 5.8, Protein 25.2
MASHED POTATO VOLCANOES WITH HOT LAVA
Mounds of mashed potatoes with red fiery lava oozing down onto a bed of "trees". Great fun for kids! (Ok, we won't tell if you enjoy the fun too) :)
Provided by jonesies
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 455.9, Fat 11.7, SaturatedFat 4.7, Cholesterol 19.4, Sodium 303.4, Carbohydrate 74.9, Fiber 8.2, Sugar 9.4, Protein 15.2
MASHED POTATO VOLCANOES
Play with your food! This recipe is more of a concept than a recipe that needs to be exactly followed - you can make your mashed potatoes and sauce any way you want them. It's best to give the child their own portion of lava to pour, makes it more fun! Too bad the lava can't actually shoot out of the volcano, we're working on that. Variations of this can be found all over the web, so I have no idea where the idea originated. This is perfectly vegan friendly, as it can be made with rice or soy milk and margarine, in fact it was written that way when I found it at Veg Family. Enjoy!
Provided by BumblingBs
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 491.9, Fat 14.3, SaturatedFat 8.8, Cholesterol 42.9, Sodium 447.1, Carbohydrate 77.4, Fiber 9, Sugar 5.7, Protein 15.9
BAKED POTATO VOLCANO
https://www.facebook.com/TheBBQBible/videos/619839831519473/ The video does not say how many potatoes this makes, so it may be there's too much cheese, and you have all the scooped potato to use as a leftover in another meal. Consider quantities as loose guidelines. I'm typing this in now because I hate working with a video that has no text recipe to print. For a grilled variant: this video is basically the same: https://www.youtube.com/watch?v=OKPRIgxSXpA
Provided by Lelandra
Categories Pork
Time 1h35m
Yield 3 potatoes
Number Of Ingredients 10
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.
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