Loaded BBQ Bacon Cheeseburger Potato Volcanos
A fun and hearty dish that combines the flavors of a cheeseburger with baked potatoes for a creamy, cheesy, and smoky explosion.
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.
Notes
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. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes.