Volcano Potatoes recipe: How to make a cheese and bacon filled baked potato

What could be better than an erupting cheese-filled baked potato?

Baked potatoes wrapped in bacon and brushed with sweet barbecue sauce. Sounds good but it doesn't stop there. Cut into them and let the molten creamy cheese sauce ooze out for that final touch of unctuousness.

Ingredients (serves 2)

2 medium potatoes, washed

Olive oil

Himalayan pink salt and freshly ground black pepper

6-8 slices streaky bacon

75g grated strong cheddar cheese

125ml barbecue sauce

2 large spring onions, finely sliced

100ml soured cream

For the béchamel sauce

30g butter

30g plain flour

750ml whole milk

75g Swiss cheese, grated

25g mozzarella cheese, grated

50g Parmesan Cheese

1 heaped tablespoon finely diced pickled jalapeños

1 heaped tablespoon finely diced sun-dried tomatoes Himalayan pink salt and freshly ground white pepper

Jenny Marc

Method

To make the béchamel sauce

In a medium size saucepan melt the butter over a low heat, add the flour, increase the heat and whisk until smooth and just bubbling.

Slowly add 500ml of the milk and continue whisking. Bring to the boil and reduce to a simmer, stirring occasionally, until the sauce thickens slightly, about 8-10 minutes.

Add the Swiss cheese and mozzarella and stir well in.

Once the cheeses have melted turn off the heat and whisk in the remaining 250ml of milk.

Tip in the parmesan cheese, jalapeños, sun-dried tomatoes, salt and white pepper and mix well. Taste and adjust the seasoning if necessary.

When cooled, pour the sauce into ice cube trays and put in the freezer for 2-3 hours.

To make the potatoes

Preheat the oven to 400F/200C/Gas 6. Rub the potatoes with some olive oil and sprinkle with salt and pepper.

Wrap the potatoes in foil and bake in the oven for about 20 minutes.

Unwrap the potatoes and cut a small slice off of the fatter end of each potato so it will stand up. Cut a small slice off the top of the potatoes and reserve for later. Carefully scoop out some of the potato to make room for the stuffing, the more you take out, the more stuffing you can put in!

Wrap each potato with 3-4 slices of streaky bacon, using toothpicks to secure.

Remove the frozen béchamel cubes from the freezer.

Stuff the grated cheddar and frozen béchamel cubes into the potatoes in layers, starting and ending with a cheese layer. Any unused béchamel cubes can be returned to the freezer and used in any dish requiring a white sauce.

Put the tops back on the potatoes and bake in the oven for about 30-40 minutes, basting with the barbecue sauce every 10 minutes, until the potatoes are tender and the bacon is cooked.

To serve, place the potato on a warmed plate, top with a spoonful of soured cream and sprinkle over the green onions.

Find more of Beverley's recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration.

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