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This scrumptious loaded BBQ bacon cheeseburger potato volcano transforms humble russet potatoes into an explosion of savory flavors. Each potato half becomes a vessel for juicy barbecue-infused beef, melty cheese, and crispy bacon—creating a knife-and-fork meal that satisfies serious comfort food cravings.
I created this recipe during lockdown when my kids were missing restaurant meals. These potato volcanos became an instant family favorite that we now make for game days and casual weekend dinners.
Ingredients
- Russet potatoes: Choose large ones with firm skin and no green spots for the best texture and flavor
- Ground beef: Opt for 80/20 lean-to-fat ratio for juicy flavor without excessive grease
- Barbecue sauce: Use your favorite brand or homemade for the perfect flavor profile
- Onion powder: Adds savory depth without the texture of fresh onions
- Garlic powder: Provides aromatic flavor throughout the beef mixture
- Salt: Essential for enhancing all flavors in both the beef and potato
- Black pepper: Adds subtle heat and complexity to the meat mixture
- Shredded cheddar cheese: Sharp varieties offer the most flavor punch
- Bacon: Cook until crispy for the best texture contrast
- Jalapeños: Optional but recommended for a pleasant heat
- Green onions: Adds fresh flavor and a pop of color to finish the dish
Step-by-Step Instructions
- Bake the potatoes:
- Wash potatoes thoroughly and dry with paper towels. Use a fork to poke several holes in each potato to allow steam to escape during baking. Place directly on the oven rack at 400°F for 45-50 minutes until a knife easily pierces through. Perfectly baked potatoes will have crispy skin and fluffy interiors.
- Prepare the BBQ beef filling:
- While potatoes bake, brown the ground beef in a large skillet over medium heat. Break the meat into small pieces with a wooden spoon as it cooks. Once no pink remains, add the onion powder, garlic powder, salt, and pepper. Stir well to distribute seasonings evenly. Drain excess fat to prevent soggy potatoes. Return to heat and stir in barbecue sauce, allowing it to simmer for 2-3 minutes until slightly thickened.
- Create the potato volcanos:
- Allow baked potatoes to cool for 5-10 minutes until handleable. Cut each potato in half lengthwise. Using a spoon, gently scoop out some of the center flesh while leaving about a half-inch border all around to maintain structure. The removed potato can be saved for another use or mixed into the beef mixture for extra volume.
- Fill and top the potatoes:
- Place potato halves on a baking sheet. Fill each potato crater generously with the BBQ beef mixture, slightly mounding it. Top each with a generous portion of shredded cheese and sprinkle with crumbled bacon pieces. The toppings should look abundant but not so heavy they fall off.
- Final baking and garnishing:
- Return the filled potatoes to the oven for 10-15 minutes until cheese is completely melted and starting to bubble around the edges. Remove from oven and immediately top with jalapeños and green onions while still hot. Let cool for 2-3 minutes before serving.
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My absolute favorite part of this recipe is how the barbecue sauce caramelizes slightly during the second bake, creating little charred bits of sweetness that remind me of summer cookouts. My husband says these are better than any restaurant potato skins he has ever tried.
Make Ahead Options
These potato volcanos work wonderfully as a make ahead meal. You can bake the potatoes and prepare the beef mixture up to two days in advance. Store them separately in the refrigerator. When ready to serve, simply assemble and bake for an additional 5 minutes to ensure everything is heated through. This makes them perfect for busy weeknights or entertaining.
Smart Substitutions
The beauty of this recipe lies in its flexibility. For a lighter version, substitute ground turkey for beef and use reduced-fat cheese. Vegetarians can replace the meat with a hearty bean mixture or plant-based ground. If bacon is not your thing, try crispy fried onions for that essential crunch factor. The flavor profile can also shift dramatically by changing the barbecue sauce style from sweet to spicy to smoky.
Serving Suggestions
These loaded potato volcanos are substantial enough to be a complete meal on their own, but they pair beautifully with a crisp green salad dressed simply with vinaigrette. For a full comfort food experience, serve alongside creamy coleslaw or steamed vegetables. If serving for a party, consider making mini versions using small potatoes as an impressive appetizer that guests can eat with their hands.
Frequently Asked Questions
- → Can I use sweet potatoes instead of russet potatoes?
Yes, sweet potatoes work well as an alternative. They provide a sweeter flavor that pairs wonderfully with the BBQ beef and bacon.
- → Can I prepare these ahead of time?
You can bake and hollow out the potatoes, prepare the beef filling, and store them separately in the fridge. Assemble and bake just before serving.
- → What cheese works best for this dish?
Cheddar cheese is a classic choice, but you can use Monterey Jack, pepper jack, or gouda for a unique flavor profile.
- → How can I make these spicier?
Add diced jalapeños or use a spicy BBQ sauce in the beef mixture. You can also sprinkle red chili flakes for an extra kick.
- → Can I make this vegetarian?
Absolutely! Replace the ground beef with plant-based meat or black bean chili, and skip the bacon or use a vegetarian bacon alternative.