Recipe Station

Here's everything you need to make these incredibly flavorful potatoes. This recipe makes between 2 and 4 servings. You can use any type of potato that you want for this recipe.

Let's Get Started…

Ingredients To Gather:

• 2 large russet potatoes
• 8 bacon slices
• 4 slices of smoked turkey deli meat
• 1 cup grated cheddar cheese
• 1 tablespoon of hot sauce
• ½ cup sour cream
• 2 tablespoons diced green onions

Equipment Needed For This Recipe: 

• 2 feet aluminum tin foil
• 1 apple corer
• 8 toothpicks

Directions To Follow:

1. Start with two nice long russet potatoes and give them a good wash under cold water and pat them dry with a paper towel. Use a knife to poke two holes in the middle of the potatoes to let steam escape.
2. Wrap each potatoes with one foot of aluminum foil and cook them for 20 minutes directly on red hot charcoal or over direct high heat turning every 5 minutes for a crisp skin and to partially cook the potatoes.
3. While the potatoes are cooking make the Volcano sauce. Add the ½ cup of sour cream and 1 Tablespoon of your favorite hot sauce in a bowl and mix thoroughly.
4. Place the bowl in the fridge until the potatoes are ready to serve.
5. After 20 minutes take the potatoes off and let them cool in the aluminum foil till it’s safe enough to handle in your hands.
   Unwrapped the potatoes from the aluminum foil and slice off ¼ inch of the thicker end so they stand upright while cooking.

6. Next, turn the potato over and cut off the top of the potatoes using a zigzag pattern. Remove the center of the potato with the apple corer, leaving 1 inch at the bottom. Wrap the bacon around the potato starting at the bottom, and then secure the bacon to the potato with toothpicks. Now, grate the cheese and cut the turkey into 1-inch squares and layer them into the potato starting with the turkey, adding layers until the potato is filled.

7. Now, add 2 to 4 ounces of fruit wood to the grill and cook the potatoes for 45 minutes at 325 degrees Fahrenheit using indirect heat. Brush BBQ sauce on the potatoes for the last 5 minutes of cooking, and then remove the potatoes from the grill and take off the toothpicks. Using a spoon, put the volcano sauce on the top of the potatoes and then top with diced green onions.

Finished!

One thing that's great about this recipe is that you can experiment with different fillings. Nearly everything tastes good in this recipe, so feel free to use different types of cheese and meat.

Check Out The Video Below To See How They Are Made Step By Step!