BBQ Volcano Potatoes
 These BBQ Volcano Potatoes are a simple yet impressive dinner or tailgating recipe! Crispy potato peels are stuffed with a cheesy pulled pork stuffing, wrapped in crispy bacon, then smoked until hot and melty. Post Sponsored by Oklahoma Joes Prep the Potatoes for BBQ Volcano Potatoes Before you start your potatoes, preheat your smoker to 275ºF for indirect cooking so it’s nice and hot when you’re ready to cook. Now, as usual, I use my Oklahoma Joe’s Bronco Drum Smoker, because it really is the superior way to smoke anything. Trust me on this one, folks. Okay, now we can move onto the BBQ Volcano Potatoes. Start with 4-5 Russet potatoes. I recommend running them under the faucet and giving them a good scrub to remove any dirt and grime. Next, poke holes all over the outside of each potato, then place them onto the smoker. Let the potatoes cook for 1.5-2 hours. Once they’re nice and soft, pull them off and let them cool for a few minutes. Make the Stuffing Next up, the stuffing for your BBQ Volcano Potatoes. I like to assemble the stuffing while the potatoes are smoking to save time, because the sooner I get to eat the better. To make the BBQ Volcano Potatoes stuffing, mix together chopped pulled pork, shredded cheddar cheese, shredded jack cheese, diced jalapeños, and cream cheese. Make sure it’s well-incorporated, then set it aside. Looking for more recipes using pulled pork? Check out my Pulled Pork Loin Nachos, Chipotle BBQ Pulled Pork Sandwich, or Loaded Pulled Pork Quesadilla. Grab a Potato and Stuff It Next, grab the cooked potatoes and slice the top and bottom off of each one so that they’re flat on each end. Grab a spoon and use that to very carefully hollow the potato out so that most of the “meat” is gone. Don’t discard the “meat”, though. You can make it into mashed potatoes OR mix it into the prepared stuffing to make it even more hearty! Grab your bowl of stuffing and carefully stuff each hollowed out potato. Wrap each one with 1-2 slices of bacon, then secure the BBQ Volcano Potatoes with toothpicks. We don’t want the bacon unwrapping while the potatoes are cooking. Lastly, season the bacon generously with the BBQ seasoning of your choice. If you love everything bacon-wrapped as much as I do, then you’ll love my Bacon Wrapped Shrimp Skewers, Bacon Wrapped Jalapeño Cheese Fatty, or Bacon Wrapped BBQ Jalapeño Poppers. Smoke Your BBQ Volcano Potatoes We’re almost done! Just a little more cooking and you can dig in. I know I’m excited! So, kick the heat on your smoker up to 350ºF. We want it to be nice and hot so the bacon crisps up! Place the potatoes in a skillet or directly on the grill grate, then let them cook until the bacon is crispy. This usually takes me anywhere from 30-40 minutes. I recommend checking at 30, then adding time as needed. Finally, pull the potatoes off the smoker and let them cool for a few minutes. Serve Your BBQ Volcano Potatoes It’s time to eat! Serve these delicious and hearty bites of goodness with a drizzle of BBQ sauce, sour cream, and chopped scallions. Oh, and a side of mashed potatoes thanks to the leftover potato from earlier! For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire! Needing more spice in your life? My spice line can help with that. Check them out here. Potato: ▢ 4-5 Russet Potatoes▢ 10-12 Bacon Strips▢ 1 cup Favorite BBQ Sauce▢ ¼ cup Favorite BBQ seasoning▢ ¼ cup Shredded Cheddar Cheese▢ Chopped Scallions for garnish▢ Sour Cream for garnish ▢ 4-5 Russet Potatoes ▢ 10-12 Bacon Strips ▢ 1 cup Favorite BBQ Sauce ▢ ¼ cup Favorite BBQ seasoning ▢ ¼ cup Shredded Cheddar Cheese ▢ Chopped Scallions for garnish ▢ Sour Cream for garnish Stuffing: ▢ 2 cups Pulled Pork chopped▢ 1 cup Shredded Cheddar Cheese▢ 1 cup Shredded Jack Cheese▢ ¼ cup Diced Jalapeños▢ 8 oz Cream Cheese ▢ 2 cups Pulled Pork chopped ▢ 1 cup Shredded Cheddar Cheese ▢ 1 cup Shredded Jack Cheese ▢ ¼ cup Diced Jalapeños ▢ 8 oz Cream Cheese Preheat your Oklahoma Joes Bronco Drum Smoker to 275F for indirect cooking.Begin by poking holes in the potatoes and place the potatoes onto the smoker to cook until softened (about 1.5-2 hours). Once the potatoes are soft, pull off and let cool for 5 minutes.In a bowl, mix together all the ingredients for the stuffing thoroughly. Next, take your cooked potatoes and slice the top and bottom off of the potato so that they can stand vertical either way. Choose one side and gently hollow out the core of the potato so that most of the inner meat is gone and you are left with a potato “cup” (save the potato meat for mashed potatoes or mix into your stuffing for a more hearty flavor). Finally, stuff the potato with the stuffing and then wrap the outside with 1-2 slices of bacon. Secure each piece of bacon with toothpicks then season the bacon with your favorite BBQ seasoning. Repeat this for each of your potatoes until done.Kick up the heat in your Bronco Drum Smoker to 350F, and place the potatoes in a skillet or on a grill grate and cook until the bacon is done (about 30-40 minutes). Right before the potatoes are done, top each one with a little more cheese and let it melt. Pull the potatoes off when done and let cool for 5 minutes.Garnish with a drizzle of bbq sauce, sour cream and some chopped scallions. Serve and enjoy! Preheat your Oklahoma Joes Bronco Drum Smoker to 275F for indirect cooking. Preheat your Oklahoma Joes Bronco Drum Smoker to 275F for indirect cooking. Begin by poking holes in the potatoes and place the potatoes onto the smoker to cook until softened (about 1.5-2 hours). Once the potatoes are soft, pull off and let cool for 5 minutes. Begin by poking holes in the potatoes and place the potatoes onto the smoker to cook until softened (about 1.5-2 hours). Once the potatoes are soft, pull off and let cool for 5 minutes. In a bowl, mix together all the ingredients for the stuffing thoroughly. Next, take your cooked potatoes and slice the top and bottom off of the potato so that they can stand vertical either way. Choose one side and gently hollow out the core of the potato so that most of the inner meat is gone and you are left with a potato “cup” (save the potato meat for mashed potatoes or mix into your stuffing for a more hearty flavor). Finally, stuff the potato with the stuffing and then wrap the outside with 1-2 slices of bacon. Secure each piece of bacon with toothpicks then season the bacon with your favorite BBQ seasoning. Repeat this for each of your potatoes until done. In a bowl, mix together all the ingredients for the stuffing thoroughly. Next, take your cooked potatoes and slice the top and bottom off of the potato so that they can stand vertical either way. Choose one side and gently hollow out the core of the potato so that most of the inner meat is gone and you are left with a potato “cup” (save the potato meat for mashed potatoes or mix into your stuffing for a more hearty flavor). Finally, stuff the potato with the stuffing and then wrap the outside with 1-2 slices of bacon. Secure each piece of bacon with toothpicks then season the bacon with your favorite BBQ seasoning. Repeat this for each of your potatoes until done. Kick up the heat in your Bronco Drum Smoker to 350F, and place the potatoes in a skillet or on a grill grate and cook until the bacon is done (about 30-40 minutes). Right before the potatoes are done, top each one with a little more cheese and let it melt. Pull the potatoes off when done and let cool for 5 minutes. Kick up the heat in your Bronco Drum Smoker to 350F, and place the potatoes in a skillet or on a grill grate and cook until the bacon is done (about 30-40 minutes). Right before the potatoes are done, top each one with a little more cheese and let it melt. Pull the potatoes off when done and let cool for 5 minutes. Garnish with a drizzle of bbq sauce, sour cream and some chopped scallions. Serve and enjoy! Garnish with a drizzle of bbq sauce, sour cream and some chopped scallions. Serve and enjoy! Calories: 1234kcal | Carbohydrates: 104g | Protein: 47g | Fat: 72g | Saturated Fat: 34g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 205mg | Sodium: 2399mg | Potassium: 1403mg | Fiber: 5g | Sugar: 45g | Vitamin A: 2142IU | Vitamin C: 23mg | Calcium: 777mg | Iron: 9mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!