2 Servings 65 min Cook
2 Potato large (3" to 4-1/4" dia) Potato
1 Oz Cheddar Cheese
6 Strip Bacon
1 Tbsp Barbecue Sauce
6 Tbsp Sour Cream
3 Tbsp Pepper Or Hot Sauce
1 Cup, chopped Scallions
Wrap your potatoes in foil and bake for 25 minutes at 425 degrees F.
Remove from oven and reduce oven temp to 400 degrees F.
Leave to cool slightly, unwrap and cut the top and bottom off the potato.
Hollow out the potatoes, leaving a little potato at the bottom to hold in the ingredients.
Stick in a large chunks of cheese, ensuring that some cheese towers 1/4 inch or so above the top of the volcano.
Wrap 3 rashers of bacon around each potato, and stick in some toothpicks to hold the bacon in place while it bakes.
Pop them down on a tray and bake for 30 minutes.
Bring out, glaze with bbq sauce, then return to the oven for a further 10 minutes.
Mix together the sour cream and hot sauce, dollop on top of the volcanoes and sprinkle over a little spring onion.
