Loaded BBQ Bacon Potatoes

This hearty Loaded BBQ Bacon Cheeseburger Potato Volcano has become my dinnertime secret weapon when I want to impress without excessive effort. The genius combination transforms ordinary baked potatoes into vessels for all the indulgent flavors of a backyard burger, creating a knife-and-fork meal that consistently earns rave reviews at my table.

I first created these potato volcanos for my burger-obsessed nephew who declared regular baked potatoes "boring." Now these loaded spuds have become his birthday dinner request every year, and I've perfected the art of getting that cheese to melt just right.

Ingredients

• Russet potatoes: Choose large, evenly shaped potatoes with firm skin and no green spots for the best baking results
• Ground beef: Opt for 80/20 lean-to-fat ratio for juiciness without excessive grease
• Barbecue sauce: Select a sauce with a balance of sweet and tangy notes. I prefer one with a hint of smoke
• Onion powder and garlic powder: These provide concentrated flavor without the texture of fresh aromatics
• Salt and black pepper: Essential seasonings that enhance the natural flavors of both beef and potato
• Shredded cheddar cheese: Sharp cheddar delivers the most pronounced flavor but medium works well too
• Bacon: Cook until properly crisp for textural contrast against the soft potato and juicy beef
• Jalapeños: Optional but recommended for bright color and gentle heat that cuts through the richness
• Green onions: These add a fresh, mild onion flavor and vibrant color to finish the dish

Step-by-Step Instructions

Prepare the potatoes:

Thoroughly scrub russet potatoes under cool water to remove any dirt. Dry them completely and use a fork to poke several holes in each potato to allow steam to escape during baking. This crucial step prevents potato explosions in your oven.

Bake the potatoes:

Place prepared potatoes directly on the oven rack at 400°F for 45 to 60 minutes. They're done when a knife slides easily into the center. The direct rack contact creates crispier skins than using a baking sheet.

Cook the meat filling:

While potatoes bake, brown ground beef in a skillet over medium heat, breaking it into small crumbles as it cooks. Once no pink remains, add onion powder, garlic powder, salt, and pepper. Stir well to distribute seasonings evenly throughout the meat.

Add the barbecue sauce:

Pour barbecue sauce over the seasoned beef, stirring to coat every morsel. Let the mixture simmer for 1 to 2 minutes until slightly thickened and glossy. This brief cooking melds the flavors while maintaining the sauce's tangy character.

Create the potato vessels:

Allow baked potatoes to cool just enough to handle safely. Cut each in half lengthwise and carefully scoop out about two tablespoons of potato flesh from the center, creating a boat shape with sturdy walls. Save the scooped potato for another use.

Fill and top the potatoes:

Divide the barbecue beef mixture among the potato halves, mounding it slightly. Sprinkle generously with crumbled bacon and shredded cheddar cheese, ensuring the cheese reaches all the way to the edges for maximum meltiness.

Melt the cheese:

Return filled potatoes to the oven for 10 to 15 minutes until the cheese has melted completely and developed light golden spots on top. Watch carefully during the final minutes to prevent burning.

Garnish and serve:

Remove from oven and immediately top with green onions and optional jalapeños. The residual heat will slightly soften these garnishes while maintaining their fresh flavor and color. Serve while still hot.

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The barbecue sauce is truly the magical ingredient in this recipe. I discovered this by accident when I ran out of ketchup one evening and substituted my husband's favorite smoky-sweet barbecue sauce instead. The complex flavors completely transformed the dish, creating a depth that simple ketchup could never achieve. Now I keep a bottle of high-quality barbecue sauce specifically for these potato volcanos.

Make It Your Own

These potato volcanos welcome endless customization based on your preferences or what's in your refrigerator. For a southwest twist, add a teaspoon of cumin and chili powder to the beef mixture and top with pepper jack cheese instead of cheddar. Vegetarians can substitute black beans sautéed with taco seasoning for the beef. My daughter prefers them with ground turkey and a drizzle of ranch dressing on top.

Storage and Reheating

Store any leftover potato volcanos in an airtight container in the refrigerator for up to four days. For best results when reheating, place them in a 350°F oven for about 15 minutes rather than using a microwave, which can make the potatoes rubbery. If you need to freeze them, wrap individual portions tightly in foil and freeze for up to one month. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

These loaded potatoes make a satisfying meal on their own, but they also pair beautifully with simple sides. A crisp green salad with vinaigrette provides refreshing contrast to the rich potatoes. For casual gatherings, serve alongside pickles, coleslaw, or corn on the cob to complete the backyard barbecue experience. During colder months, a cup of tomato soup makes a comforting accompaniment.

Frequently Asked Questions

→ How can I make these potatoes ahead of time?

You can bake the potatoes and prepare the ground beef mixture in advance. Store them separately in the fridge for up to 2 days and assemble just before reheating to keep the flavors fresh.

→ What are some topping variations I can try?

Besides the cheddar cheese and bacon, consider topping with sour cream, diced tomatoes, avocado, or even a drizzle of ranch dressing for extra flavor.

→ Can I make this dish vegetarian?

Yes, substitute the ground beef with plant-based meat or cooked lentils, and use vegetarian-friendly BBQ sauce. It’s just as delicious!

→ What kind of potatoes work best?

Russet potatoes are ideal because their size and starchy texture create a tender yet sturdy base for the fillings. Yukon Gold potatoes can also work as an alternative.

→ How can I store and reheat these potatoes?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until heated through, or microwave for a quicker option.

→ Can I make these spicy?

Absolutely! Add diced jalapeños to the filling, or use a spicy BBQ sauce for an extra kick of heat.