Volcano Potatoes Too Retro Recipes

GRILLED POTATO VOLCANOES RECIPE BY TASTY

Steps:

• Preheat the grill to 400˚F (200˚C).
• Thoroughly scrub the potatoes and poke a few holes in them to vent. Wrap in aluminum foil and place on the grill over direct heat to cook for 20 minutes.
• In the meantime, mix 1 ½ cups (150g) of cheddar cheese, the cream cheese, and green onions in a medium bowl until well-combined. Set aside.
• Remove the potatoes from the grill and let them rest until they are cool enough to handle. Unwrap each potato and cut off the ends so they can stand up. Using a melon baller or a spoon, carve out the center of each potato, being careful not to make the walls too thin, and to leave a bit of thickness at the bottom as well. Fill the potatoes with the cheese mixture and wrap 2 slices of bacon around each one. Secure the bacon with toothpicks, if necessary.
• Reduce the grill temperature to about 350˚F (175˚C) and place the potatoes on the grill over indirect heat for 30 minutes with the lid closed.
• After 30 minutes, top the potatoes with the remaining cheddar cheese and cook for another 15 minutes. Before serving, garnish with a dollop of sour cream and some green onions.
• Enjoy!

BREAKFAST POTATO VOLCANOES RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• On a cutting board, peel potatoes then cut each in half widthwise.
• Using a melon ball scooper or a metal teaspoon hollow out the potato starting from the cut side, once you have most of the potato hollowed out from that side create a smaller hole on the rounded side and continue hollowing until you can see through the potato.
• Place potatoes in water to avoid discoloration while you finish hollowing out the rest.
• Place potatoes with the smaller hole facing up on a parchment paper-lined baking sheet.
• Wrap one piece of bacon and each potato, tucking in the end of the bacon so it stays in place. You might need to use a toothpick to hold the bacon in place.
• Bake for 45 minutes, or until bacon reaches desired crispiness.
• Allow potatoes to cool slightly then press cheddar cheese into the bottom of the potato.
• Crack an egg over the top hole of the potato being careful not to let too much of the egg white pour over the side.
• Sprinkle chives over the egg.
• Bake for 6 to 12 minutes depending on how well done you would like your eggs.
• Let cool before serving.
• Enjoy!

VOLCANO POTATOES - TOO RETRO!

Steps:

• Preheat oven to 350 degrees Farenheit.
• Whip potatoes with enough hot milk to make light and fluffy, approximately 3/4 cup.
• Season with salt and pepper.
• Pile into greased 8-inch round baking dish, mounding into a volcano shape.
• Make a crater in the center. (My mom would press a one-cup measuring cup about halfway into the potatoes, maybe a little more.).
• Whip the cream, and fold in the cheese.
• Pour cream and cheese mixture into the crater.
• Bake for about 20 minutes, or until lightly browned.

POTATO VOLCANO

Steps:

• Place potatoes in a large saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well; mash with milk. Add butter and salt; beat until fluffy. Mound potato mixture about 4 in. high on a 9-in. broiler-proof pan; set aside. , In a saucepan, melt butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cheese, salt and pepper; stir until the cheese is melted. , With a large spoon, form a well 3 to 3-1/2 in. deep and 2-in. wide in the potato mixture. Pour cheese sauce into the well and drizzle down the sides. Broil 4 to 6 in. from the heat for 10 minutes or until the cheese sauce is browned and bubbling.

VOLCANO POTATOES

Steps:

• peel the potatoes and then cut them into 4 pieces.
• put the potatoes into a 2-quart saucepan. add enough cold water to cover them.
• turn the heat under the water on high & bring the water to a boil. large bubbles on the surface will burst when it's boiling.
• turn the heat down until the water simmers or bubbles slightly. put the lid on the saucepan and cook the potatoes for 20 minutes.
• after 20 minutes, insert a fork into a potato piece. if it goes in easily, the potatoes are done.
• place a colander into the sink. pour the potato water into the sink via colander.
• put the potatoes back into the saucepan. use a electric mixer to beat the potatoes until they are smooth.
• add all of the other ingrediants except the chees & paprika in with the potatoes, using the mixer to beat the potatoes until they are light and fluffy.
• preheat the oven to 350 degrees. use paper towels tto grease the baking dish with shortning. spoon 6 mounds of mashed potatoes, each about 3-inches high, into a baking dish.
• use a rubber spatula to shape the potatoes into volcanoes. use a spoon the make a crater in the top of each volcano.
• fill each volcano with a tablespoon of grated cheese. sprinkle with paprika on top.
• bake the volcano potatoes until the cheese melts and browns slightly.
• remove the potatoes from the oven. use a metal spatula to loosen the potatoes carefully fromt he bottom of the baking dish. lift them directly onto 6 dinner plates.

BAKED POTATO VOLCANO

Steps:

• Bake the potatoes first. 425 degree oven for 45-60 minutes. Let cool.
• Scoop out about 1/3 of the potato (melon baller is suggested).
• Wrap bacon around potato, starting at base, about 3 strips per potato. Secure with toothpicks.
• Mix cream cheese, cheddar and mozzarella cheeses, green onions, chilies, salt and pepper.
• Fill the potato with the cheese mixture.
• Bake at 350 degrees for 15 minutes.
• Top with folded slice of chedder per potato. Bake 5 minutes more to melt that cheese.
• Sprinkle with chopped parsley. Cut in half to display the melting volcano.

EXPLODING POTATO VOLCANO'S

Steps:

• 1. The Potato Volcano: 1 piece thick cut bacon, cooked and crumbed *per Volcano* 1/8 cup shredded Gruyere Cheese *per Volcano* Gruyere Mornay Sauce 1 tablespoon butter 1 tablespoon flour 1 cup buttermilk 1 cup shredded Gruyere 1/2 teaspoon salt Directions for the Gruyere Mornay Sauce: 1) Melt butter in a sauce pan over medium-low heat. 2) Whisk in the flour and cook until golden and nutty. 3) Gradually whisk in the buttermilk. 4) Whisking constantly, add shredded Gruyere. 5) Whisk until Gruyere is melted and sauce is smooth. 6) Season to taste with salt. NOTE: Makes about 1 1/4 cups Mornay Sauce.
• 2. Caramelized Onions 3 medium brown onions, thinly sliced 1 teaspoon vegetable oil Directions for Caramelized Onions: 1) Peel and slice onions. 2) Heat oiled skillet to medium and fry onions on medium for 5 minutes without moving them. 3) Turn the heat down to medium-low and continue cooking and stirring for another 20 minutes, until onions are caramel in color, softened and fragrant. NOTE: Makes about 1 1/2 cups caramelized onions.
• 3. Buttermilk Potato Pavé Ingredients 1 cup buttermilk 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3 pounds Idaho Russet potatoes 4 tablespoons butter, cut into 1/2-inch cubes 1 tablespoon Canola oil 2 cloves garlic, lightly crushed fresh chives or fresh parsley (optional) NOTES: Enjoy this as a scalloped potato or pave. Directions for Buttermilk Potato Pavé: 1) Preheat oven to 350(F). 2) Pour buttermilk into a large bowl. 3) Season buttermilk with salt and pepper. 4) Peel potatoes and slice into disks. 5) Soak disks in buttermilk. 6) In a parchment or wax paper-lined loaf pan, layer potatoes with butter pieces. 7) Pour any remaining buttermilk mixture over top of potatoes. 8) Wrap potatoes and cover with aluminum foil. 9) Bake in a preheated 350(F) oven for 2 hours or until soft all the way through. 10) Cool potatoes to room temperature and place a weighted loaf pan on top of potatoes to compress. 11) "Pop" the potatoes from the pan and remove the paper. Cut and trim the potatoes into one inch cubes. 12) Place a crushed garlic clove in the center of a skillet and fry the cubes in canola oil over medium heat just until the outsides are golden and the center is warmed through. 13) Garnish with chopped fresh chives or parsley. 14) Share and enjoy.
• 4. White Bread 1 1/2 cups water 2 teaspoons active dry yeast 1 tablespoon vegetable oil 1 teaspoon light brown sugar 2 teaspoons salt 3-4 cups all-purpose flour Recipe makes enough dough for 10-12, 4 ounce portions of dough. Directions for White Bread Dough: 1) Dissolve sugar in warm water, about 130(F) in bowl of electric mixer. 2) Sprinkle yeast on top of water. Wait for yeast to "bloom," 2-5 minutes. 3) With dough hook attached, begin adding flour one cup at a time to form dough. 4) Add oil and season with salt. 5) Knead into a ball and cover. 6) Allow to rise for 2 hours, until doubled in size. 7) Punch down and allow to rise for two hours more, until doubled to tripled in size. 8) Portion into 4 ounce balls and allow to rise a final time before rolling. NOTE: Makes about 2 pounds white bread dough. Directions for Assembling The Potato Volcano: 1) Preheat oven to 350(F). 2) On a floured board, roll out dough into a circle. 3) Top each each dough circle with 1/8 cup of shredded Gruyere. 4) Crumble piece of cooked bacon on top of Gruyere. 5) Top bacon with 2-3 tablespoons caramelized onions. 6) Place a crisp square of Buttermilk Potato Pavé on top. 7) Wrap the entire package up tucking and pinching as you go. 8) Place the Volcanoes on the baking sheet, seam side down. 9) Cut a small "X" on the top to make the volcano hole. 10) Whisk egg and brush egg onto Volcanoes. 11) Top each Volcano with the remaining Gruyere. 12) Bake in a 350(F) oven for 45-55 minutes, until golden brown and bubbling. 13) Pipe Mornay sauce into the Volcanoes through the "X", allowing some overflow. 14) Share and enjoy. .