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Here is an interesting new way to cook potatoes.  These are Volcano Potatoes.  I parbaked potatoes, hollowed them out, stuffed them, wrapped them in bacon, and grilled them.  And, while I didn’t picture the sauce, it’s pretty good too.  Enjoy!

4 medium potatoes, washed
Olive oil
Salt & pepper
8 slices bacon
1/2 C chopped ham (or turkey)
3/4 C shredded Cheddar cheese
About 1 C barbecue sauce
Sliced green onions, for garnish

1 C sour cream
Hot sauce, to taste (any brand is fine)
1 teaspoon smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
Salt & pepper, to taste

Preheat the oven to 400 degrees.  Rub the potatoes with some olive oil and sprinkle on some salt and pepper.  Wrap the potatoes in foil and bake for about 20 minutes.

Meanwhile, mix the sauce ingredients together and chill.

Preheat your grill to about 350 degrees.  Unwrap the potatoes (use an oven mitt).  Cut a small slice off of the fatter end of the potatoes so that you can stand the potatoes up. Cut a small slice off of the other end.  Carefully scoop some of the insides out of this end (use an apple corer or a jalapeno corer or a small scoop) to make room to stuff the potatoes (it’s okay if they break a little.  The bacon will hold the skins in place).  Wrap each potato with 2 slices of bacon, using toothpicks to secure the bacon.

Stand the potatoes on the fat end and stuff the ham and cheese in the potatoes in layers, ending with cheese on top. Grill the potatoes over direct heat for about 30-40 minutes, basting with the barbecue sauce every 5-7 minutes, until the potatoes are fork tender and the bacon is cooked.  Garnish the potatoes with the green onions and serve with the sauce.