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If you’re looking to turn humble spuds into a show-stopping side dish, these Grilled Potato Volcanoes are about to erupt with flavor—literally! Each large russet potato is hollowed out, stuffed with a molten mixture of cheddar cheese, cream cheese, and green onions, then wrapped in bacon for the ultimate smoky, savory bite. As they grill, the cheese bubbles up and over like lava, creating an irresistible crust of melty goodness. Topped with a dollop of sour cream and a sprinkle of fresh green onions, these bacon-wrapped beauties are guaranteed to blow your guests away at your next cookout!
The recipe can be found here.
First, preheat the grill to 400 degrees F. Then, wash the potatoes and pierce with a fork a few times to vent. Drizzle each potato with vegetable oil and wrap in aluminum foil (wrap individually). Grill for about 20 minutes over direct heat.
While the potatoes are cooking, combine half the cheddar cheese, cream cheese, and ½ cup green onions in a bowl. Mix well and set aside.
Leave the grill on but remove the potatoes from the grill and unwrap the foil. Let cool enough that you can handle the potatoes. Slice off the round part of both ends; you want each potato to be able to stand up. Use a melon baller to carve out the center of each potato, leaving a bit of thickness at the bottom and don’t make the walls too thin. Discard the potato you removed or save for use another time.
Fill each potato with the cheese mixture, pressing down so the potatoes are full. You might not use all the filling. Wrap 2 strips of bacon around each potato and secure with toothpick.
Place the potatoes in a grill basket (if you have one). This makes for easy transport and keeps the potatoes stable while grilling.
Place the grill basket on the grill, over indirect heat. Keep the outside burners on but turn off the center burners. You want the grill to be around 350 degrees F for the final cook time. Cook for 30 minutes with the lid closed. If the bacon isn’t crisp or done to your liking, cook for an additional 5-10 minutes.
Top the potatoes with the remaining cheddar cheese and close the lid to melt. Remove from the grill and transfer to plates to serve. Garnish with additional sliced green onion and a dollop of sour cream.
Serve immediately while hot and enjoy!
The recipe can be found here.
Whether you’re hosting a backyard BBQ or just want to switch up your side dish game, these Grilled Potato Volcanoes deliver big on flavor and presentation. With their smoky bacon-wrapped exterior, cheesy molten center, and fresh toppings, they’re guaranteed to steal the spotlight. Serve them hot off the grill with a dollop of sour cream and watch them disappear—these potatoes are anything but ordinary!
Happy Cooking!
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