Volcano Potatoes

Ingredients

• Potato

  Flesh and skin, raw

  2 Potato medium or 426g

• Cheddar cheese

  4 tbsp, shredded or 28g

• Bacon

  Raw, cured pork

  4 strip or 48g

• Barbecue sauce

  1 tbsp or 18g

• Sour cream

  Reduced fat, cultured

  4 tbsp or 60g

• Pepper or hot sauce

  Ready-to-serve

  2 tsp or 10g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 tbsp chopped or 12g

Directions

1. Preheat the oven to 425°F. Wrap each potato tightly in foil and place on a rack or sheet pan. Bake for 25 minutes, then reduce the oven to 400°F and cool just until handleable.
2. Unwrap the potatoes. Slice a thin piece off the top and bottom so they stand upright. Hollow out the centers with a spoon, leaving about a 1/4-inch wall and base.
3. Pack shredded cheddar into each cavity, letting it mound slightly above the rim to form the “volcano” top.
4. Wrap each potato with bacon, overlapping the strips as needed, and secure with toothpicks if necessary. Set upright on a foil-lined sheet pan.
5. Bake at 400°F for 30 minutes. Brush the potatoes all over with barbecue sauce and return to the oven for about 10 minutes more, until the bacon is crisp and the cheese is molten.
6. Stir together the sour cream and hot sauce. Dollop over the potatoes and finish with chopped scallions. Serve hot.