If you’re ready to take your grilled sides to the next level, you have to try these Irresistible Grilled Volcano Potatoes. Picture tender baked potatoes wrapped in smoky bacon, stuffed with a cheesy pulled pork filling, and finished off with a bubbling, golden glaze from the grill.
They’re rich, savory, and dramatic in the best possible way and perfect for backyard cookouts, game day gatherings, or whenever you want to wow your guests without too much fuss.
Helpful Tips
- Cooking time may vary: If your potatoes are bigger than a baseball add 10 minutes cooking time while they are in tinfoil.
- Secure the bacon tightly: Use toothpicks or skewers to hold the bacon in place while grilling so it crisps up beautifully without unraveling.
- Crispy bacon: Rotate your bacon wrapped potatoes while cooking to help crisp the bacon without burning the outside.
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Ingredients
- 4 russet potatoes well cleaned
- 1 cup (237 g) BBQ pulled pork
- 1 cup (113 g) cheddar cheese shredded
- 4 ounces (113 g) cream cheese
- 1 green onion diced
- 8 strips bacon
- 1 tablespoon (4 g) dry rub
- Garnish: Chives and sour cream
Instructions
- Preheat the grill to high or 400°F(200°C). Set up grill for 2-zone cooking, with direct heat at one end and indirect at the other.
- Poke the potatoes with a fork in a few places to help vent steam. Wrap them in foil and place them on the grill. Cook for 30 minutes.
- Meanwhile, mix the pork, 3/4 cup of the cheese, cream cheese, and green onion in a bowl. Don’t over stir and break up the pork too much. I prefer it’s still chunky.
- Remove potatoes from grill and let cool for 10 minutes with the foil still on. Then unwrap.
- Slice one end off so it can stand, then use a paring knife and spoon to carve out much of the potato’s insides, leaving a fairly thick wall.
- Fill each potato with the stuffing. Wrap them with one strip of bacon. Use a toothpick to hold it on. Sprinkle on the dry rub.
- Put potatoes back on grill over indirect heat. Close lid and cook for 20 minutes, turn around and continue cooking 5 minutes more or until brown and crispy on the outside.
- Top with remaining cheddar cheese and cook for an additional 3-5 minutes.
- Before serving, top with chives and sour cream.
Notes
- If your potatoes are bigger than a baseball add 10 minutes cooking time while they are in tinfoil.
- Don’t be afraid to get your knife in there and scrape out the potato just try not to puncture the bottom.
- If your bacon is in long strips only use one slice. If that doesn’t cover the entire potato use two.
- Cooking times will vary depending on how big your potatoes are. Adjust as needed.
Nutrition
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Angie is a dedicated grilling aficionado who has experimented with a wide variety of techniques, equipment, and ingredients, to discover the endless possibilities of flavors and textures that grilling can achieve.