Volcano Potatoes Too Retro Food

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.

GRILLED POTATO VOLCANOES RECIPE BY TASTY

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!

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.

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.

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!