BBQ grilled volcano potatoes are a crowd-pleasing appetizer featuring bacon, melted cheddar, and cream cheese. Cooked over high heat on the grill and finished with a brush of BBQ sauce, these stuffed potatoes deliver bold, smoky flavor and a satisfying mix of textures.
- What is a Volcano Potato?
- Why Should I Use Bacon?
- BBQ Volcano Potatoes
The flavors in this recipe match their dramatic name: smoky, savory, and rich. Crispy bacon wrapped around tender, grilled potatoes holds a molten filling of cream cheese and cheddar. A final dollop of sour cream and some chives brighten each bite, while a swipe of BBQ sauce adds a sweet-smoky finish.
This is a simple recipe that can be prepared ahead or assembled and grilled just before serving. These volcano potatoes work well as a BBQ appetizer, a party snack, or a hearty side dish. You can easily adapt the fillings and toppings to suit guests’ preferences, and you can omit the bacon for vegetarian or pork-free options.
What is a Volcano Potato?
Volcano potatoes are baked or grilled potatoes hollowed out and filled with a hot, “lava-like” mixture that oozes out when you cut into them. Typical fillings include shredded bacon, herbs, and melted cheddar. The presentation is playful, and the hot, cheesy filling makes them especially appealing at gatherings.
Grilling these instead of baking adds a smoky backbone to the flavors. The grill crisps the bacon and potato skin while the interior stays creamy. The result is a more complex, barbecue-forward version of a stuffed potato.
Why Should I Use Bacon?
Bacon brings both flavor and texture: it crisps on the outside and releases savory fat that keeps the filling moist. When wrapped around the potato and cooked over moderate heat, bacon becomes crisp without extra oil. That salty-crunchy contrast complements the creamy cheese and filling perfectly.
Use russet potatoes for this recipe. While other varieties like Yukon work, russets maintain a crisp exterior and fluffy interior after wrapping and grilling.
BBQ Volcano Potatoes
Equipment
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toothpicks
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aluminum foil
Ingredients
- 4 russet potatoes
- 8 strips bacon
- chives
- 1 cup cheddar cheese shredded
Filling
- 2 cups cream cheese
- ½ green onion diced
Dipping Sauces
- BBQ sauce
- sour cream
Instructions
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Preheat your grill to high heat (around 350–400°F). Set up two cooking zones: direct heat on one side and indirect heat on the other.
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Scrub the potatoes and pierce each a few times with a toothpick to vent steam.
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Wrap each potato in aluminum foil and place on the grill over direct heat. Cook for about 20 minutes, turning if needed for even cooking.
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While the potatoes cook, combine the filling ingredients—cream cheese, shredded cheddar, diced green onion, and some chopped cooked bacon if you like—in a bowl until smooth.
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Remove the potatoes from the grill and let them cool 5–10 minutes, keeping them wrapped.
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Unwrap and trim the ends so each potato can stand upright. Carefully scoop out the centers with a small spoon, leaving a sturdy wall and bottom.
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Fill each potato with the prepared stuffing. Wrap two strips of bacon around each potato and secure with toothpicks. Brush a light coating of BBQ sauce over the bacon and potato surface.
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Place the potatoes on the grill over indirect heat, close the lid, and cook 15 minutes or until the bacon is browned and the potato exterior is crisp.
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Sprinkle extra cheddar on top and grill 3–5 more minutes until the cheese melts.
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Remove from the grill, garnish with sour cream and chives, and serve with BBQ sauce and sour cream for dipping.