Here’s a side dish the kids will love.
And some grownups too.
Not only is it filled with cheesy goodness…but it looks like an exploding volcano!
Let’s make grilled cheesy potato volcanoes.
Preheat the grill to 400˚F.
Thoroughly scrub 6 large russet potatoes until they are clean. Poke a few holes around the potato to vent.
Wrap in aluminium foil and place on the grill to cook for 20 minutes over direct heat.
In the meantime, mix 1 and 1/2 cups cheddar cheese, 8 ounces cream cheese, and 1 cup chopped green onions until well-combined, then set aside.
Remove the potatoes from the grill and let them rest until they are cool enough to handle.
Unwrap the potato and cut off both ends so that it will stand up on their own.
Take a melon baller or a spoon and carve out the center of the potato, being careful not to make the walls too thin. Leave a bit of thickness at the bottom as well.
Fill the potato with the cheese mixture and wrap 2 slices of bacon around the potato. Secure the bacon with toothpicks if necessary.
Lower the grill temperature to about 350˚F and place potatoes over indirect heat to grill for another 30 minutes with the lid closed.
Top with the remaining cheddar cheese and cook for another 15 minutes.
Check out the video below for all of the delicious details.
Garnish with a dollop of sour cream and some green onions.
Then eat and enjoy!