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Grilled Volcano Potatoes are sure to turn heads. Its the perfect combination of smokey, starchy, cheesy, savory & Creamy – it really hits all the senses and is pretty to look at. Imagine sitting one of these down next to your favorite steak.


  • 5 large russet potatoes
  • 20 strips thick cut bacon
  • Canola oil
  • The Rub
  • 1/2 cup sour cream
  • 2 Tbsp barbecue sauce
  • Hot sauce (optional)
  • 2-3 Tbsp melted butter
  • Cheddar cheese
  • Grated Parmesan cheese
  • Chopped green onions


Wash your potatoes and poke a few holes in them to allow the steam to escape. Cut the first half inch or inch off of one of the ends of the potatoes, then coat the skin with a light amount of canola oil.

Bring a drum smoker up to about 340 degrees, then stand your potatoes on the flat end on one side of the drum. On the other side, add five strips of bacon and season well with The Rub.

Allow the bacon to cook for a few minutes, then flip and season the other side. Once the bacon is nice and crispy, remove it from the drum and reserve for the potato filling.

Meanwhile, create the lava topping by mixing the sour cream and barbecue sauce. To make your potatoes truly volcanic, you can also add a small amount of your favorite hot sauce.

Once the potatoes are soft to the touch, about 45 minutes, remove from the grill and let them cool slightly. Lay the remaining bacon in sets of three, overlapping slightly, and roll the potatoes over them to wrap tightly. Add a coating of The Rub and secure the bacon with toothpicks.

Return the potatoes to the pit, now with the cut side up, for a few minutes. Once the bacon has begun to cook, brush a thin layer of barbecue sauce on the bacon and return to the pit for another 5-7 minutes to let it set.

Remove the potatoes from the pit and, using a spoon or a melon scoop, carefully hollow out the potatoes, making sure to not puncture the skin.

In a bowl, combine the scooped out potato flesh, butter, a small sprinkle of cheddar, a small handful of Parmesan, and crumble your reserved bacon and mix well.

Add the potato mixture back into the potato shells using a spoon, piping bag, or your hands. Return to the pit one final time and top with another pinch of cheddar.

Once the cheddar has melted, they’re ready to be removed. Top with some of your lava sauce and garnish with some chopped green onion.

Check out how we made it below!

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