Loaded BBQ Bacon Cheeseburger Potato Volcanos
Loaded BBQ Bacon Cheeseburger Potato Volcanos
Introduction
If you’re looking for a hearty and fun dish that will impress family and friends, Loaded BBQ Bacon Cheeseburger Potato Volcanos are the perfect choice. These tasty treats combine the flavors of a classic cheeseburger with the comforting texture of baked potatoes. The result is a creamy, cheesy, and smoky explosion of goodness that is sure to satisfy!
Why Make This Recipe
Making Loaded BBQ Bacon Cheeseburger Potato Volcanos is a great way to elevate your regular dinner routine. Not only are they easy to prepare, but they also serve as a delightful and creative meal that brings a smile to everyone’s face. Plus, they are versatile – you can customize them with your favorite toppings. Whether you are hosting a casual get-together or a family dinner, these potato volcanos will be a hit!
How to Make Loaded BBQ Bacon Cheeseburger Potato Volcanos
Ingredients:
- 4 large russet potatoes
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup barbecue sauce
- 1 cup shredded cheddar cheese
- 6 strips crispy bacon, crumbled
- 1/4 cup chopped green onions
- Sour cream for garnish (optional)
Directions:
- Preheat your oven to 400°F (200°C).
- Wash and dry the russet potatoes, then using a fork, pierce each potato a few times.
- Bake the potatoes directly on the oven rack for about 45-60 minutes or until they are tender.
- While the potatoes are baking, heat olive oil in a skillet over medium heat.
- Add the diced onion and cook until soft, about 3-4 minutes.
- Then, add the ground beef, garlic powder, smoked paprika, salt, and pepper. Cook until the beef is browned.
- Stir in the barbecue sauce, and remove the skillet from heat.
- Once the potatoes are done baking, allow them to cool slightly.
- Cut off the tops of the potatoes and scoop out most of the flesh, creating a deep cavity that resembles a volcano.
- Fill each potato with the BBQ beef mixture.
- Top generously with cheddar cheese and crumbled bacon.
- Return the stuffed potatoes to the oven for 10-15 minutes or until the cheese is melted and bubbly.
- Garnish with chopped green onions and add a dollop of sour cream if desired.
- Serve hot and enjoy the molten deliciousness!
How to Serve Loaded BBQ Bacon Cheeseburger Potato Volcanos
These loaded potato volcanos can be served as a main dish or a side. They pair wonderfully with salads or coleslaw for a complete meal. To serve, place the potato volcanos on a platter and garnish them with extra toppings, allowing everyone to dig in!
How to Store Loaded BBQ Bacon Cheeseburger Potato Volcanos
If you have leftovers, store the potato volcanos in an airtight container in the refrigerator. They can last for 3-4 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through.
Tips to Make Loaded BBQ Bacon Cheeseburger Potato Volcanos
- Choose perfectly sized potatoes to ensure even baking.
- For extra flavor, add your favorite spices to the beef mixture.
- If you prefer a vegetarian option, you can substitute the ground beef with black beans or stove-top veggies.
Variation
You can customize this recipe by using different meats like shredded chicken or turkey. You can also experiment with various cheeses such as pepper jack or mozzarella for a different taste twist.
FAQs
Q: Can I prep these potatoes in advance?
A: Yes! You can bake the potatoes ahead of time. Just scoop them and prepare the filling when you are ready to serve.
Q: Are these potato volcanos gluten-free?
A: Yes, as long as your barbecue sauce is gluten-free, this recipe can be enjoyed by those with gluten sensitivities.
Q: What can I do with leftover potato filling?
A: You can use the leftover filling in tacos, on nachos, or simply enjoy it by itself.
Loaded BBQ Bacon Cheeseburger Potato Volcanos
Ingredients
Main Ingredients
- 4 large russet potatoes Choose medium to large size for better filling.
- 1 lb ground beef You can substitute with shredded chicken or turkey for variation.
- 1 tablespoon olive oil For sautéing the onions.
- 1 small onion, finely diced Adds flavor to the beef mixture.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup barbecue sauce Ensure it's gluten-free if needed.
- 1 cup shredded cheddar cheese Can substitute with pepper jack or mozzarella for variation.
- 6 strips crispy bacon, crumbled Adds crunch and flavor.
- 1/4 cup chopped green onions For garnish.
- Sour cream for garnish Optional.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and dry the russet potatoes, then using a fork, pierce each potato a few times.
- Bake the potatoes directly on the oven rack for about 45-60 minutes or until they are tender.
Cooking
- While the potatoes are baking, heat olive oil in a skillet over medium heat.
- Add the diced onion and cook until soft, about 3-4 minutes.
- Add the ground beef, garlic powder, smoked paprika, salt, and pepper. Cook until the beef is browned.
- Stir in the barbecue sauce, and remove the skillet from heat.
Assembly
- Once the potatoes are done baking, allow them to cool slightly.
- Cut off the tops of the potatoes and scoop out most of the flesh, creating a deep cavity that resembles a volcano.
- Fill each potato with the BBQ beef mixture.
- Top generously with cheddar cheese and crumbled bacon.
- Return the stuffed potatoes to the oven for 10-15 minutes or until the cheese is melted and bubbly.
- Garnish with chopped green onions and add a dollop of sour cream if desired.
