Volcano Potatoes
Side dishes
Amount to eat (1 potato)
Time to prepare: 15 mins to prep
Time to cook: 65 mins to cook
Amount to eat (1 potato)

Sugars

Sugar: 0.1g
Sucrose: 1.3g
Glucose: 2.6g
Fructose: 2.2g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 57g

Fats

Saturated: 11g
Monounsaturated:9g
Polyunsaturated: 3g
Trans: 0.2g

Fatty Acids

Total Omega 3: 0.1g
Total Omega 6: 2.2g
ALA: 0.1g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 9.5g 39%
Net Carbs: 65
Sodium: 1060.6mg 45%
Potassium: 1883
Cholesterol: 55.8

Nutritional Values (g)


Calories: 586 Fat: 25g
Protein: 18g Carbs: 75g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Potato (Flesh and skin, raw)
2 Potato large (3″ to 4-1/4″ dia) / 738 grams
Cheddar cheese (NAN)
1 oz / 28.4 grams
Bacon (Raw, cured pork)
6 strip / 72 grams
Barbecue sauce (NAN)
1 tbsp / 17.5 grams
Sour cream (Reduced fat, cultured)
6 tbsp / 90 grams
Pepper or hot sauce (Ready-to-serve)
3 tbsp / 43.2 grams
Scallions (Spring onions or scallions (includes tops and bulb), raw)
1 cup, chopped / 100 grams

Instructions

Step 1
Wrap your potatoes in foil and bake for 25 minutes at 425 degrees F. Remove from oven and reduce oven temp to 400 degrees F.
Step 2
Leave to cool slightly, unwrap and cut the top and bottom off the potato.
Step 3
Hollow out the potatoes, leaving a little potato at the bottom to hold in the ingredients.
Step 4
Stick in a large chunks of cheese, ensuring that some cheese towers 1/4 inch or so above the top of the volcano.
Step 5
Wrap 3 rashers of bacon around each potato, and stick in some toothpicks to hold the bacon in place while it bakes.
Step 6
Pop them down on a tray and bake for 30 minutes. Bring out, glaze with bbq sauce, then return to the oven for a further 10 minutes.
Step 7
Mix together the sour cream and hot sauce, dollop on top of the volcanoes and sprinkle over a little spring onion.