Jason King is serving up a new BBQ Grill treat with his Volcano Potato. And these are all you need to do it:
To make 2-4 servings prepare:
2 large potatoes
8 slices of bacon
4 slices of smoked turkey
1 cup grated cheddar cheese
½ cup of sour cream
1 table spoon of hot sauce
2 tablespoons of diced green onions
Apple coring tool
2 pieces of aluminum tin foil (1 foot long)
Start of by washing the potatoes with a brush to remove the dirt well. Dry the potatoes in a paper towel and poke some holes on the tates. Wrap the potatoes in the aluminum foil and let is cook on the grill over direct heat for about 20 minutes. Make sure you turn the potatoes every 5 minutes for it to cook evenly. While waiting for the potatoes to cook, whip up a mix of sour cream and your favorite chili sauce and let it chill in the fridge.
Once ready, take the potatoes out of the grill and let it cool. After cooling, chop off a quarter inch of tates for the potatoes to stand and slice a zigzag pattern on the top part of your potato. Use an apple coring tool to hollow out your tates. Grab the bacon and wrap each potato with about 4 slices of bacon each, use undyed wooden toothpicks to let your bacon stay in place. Once cored and wrapped, slice the smoke turkey into squared and stuff your tates with an alternating layer of turkey and cheese. Be as generous as you want and top the potatoes with cheddar cheese. Pop it into the grill and indirectly cook the potatoes for 45 minutes at 325oF. Check it out from time to time to see how the volcano is erupting.
Once cooked, take the toothpicks off and glaze your potatoes with grill sauce for an added flavor. Top your potatoes with your spicy sour cream mix and dash with chives. Serve.
For a whole new grilling experience, please watch and SHARE this video!