Irresistible Grilled Volcano Potatoes

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Prep Time: 20

Cook Time: 40

Total Time: 1

Servings

Calories: 680kcal

Author: Angela Morris

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.

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.