Potatoes-Bacon

Bacon sausage volcano potatoes, potato tower, potato bacon, cheese potato bacon

APPS & SIDES

Stew

Loaded, flavorful "volcano" bites that are perfect for game days, holiday appetizers.

Prep Time

20 Min

Cook Time

1.5H

SERVINGS

6-8

Prep Time

20 Min

Cook Time

1.5H

SERVINGS

6-8

Recommend

INGREDIENTS

Potatoes & Prep

6-8 large Russet potatoes
Vegetable oil
Kosher salt

Filling

1 lb chorizo
1 cup sharp cheddar cheese
5 oz cream cheese
¼ cup Mexican crema
2-3 green onions
2-3 tbsp Heath Riles BBQ Honey Chipotle Rub

Assembly & Finish

Thick-cut bacon slices
Heath Riles BBQ Honey Chipotle Rub
Heath Riles Vinegar BBQ sauce
Fresh cilantro

TIPS

Poke potatoes well to avoid exploding during initial cook.
Leave ¼-inch potato wall for sturdy structure when stuffing.
Secure bacon with toothpicks—prevents unraveling on grill.

STEP-BY-STEP INSTRUCTIONS

Step 1: Prep and initial cook potatoes

Preheat Z Grills to 375°F. Wash potatoes, poke holes with fork, coat with oil and salt. Place directly on grates; cook about 45 minutes until soft.

Step 2: Brown chorizo

While potatoes cook, brown chorizo in pan. Drain grease with towel; cool slightly.

Step 3: Hollow potatoes

Remove potatoes. Slice small cap off top and bottom. Scoop out insides, leaving ~¼-inch wall.

Step 4:Make and stuff filling

Mix scooped potato with chorizo, sharp cheddar, cream cheese, Mexican crema, green onions, and 2-3 tbsp Heath Riles BBQ Honey Chipotle Rub. Stuff mixture back into potato shells .

Step 5: Wrap and season

Wrap each stuffed potato with 2 slices thick-cut bacon; secure with toothpicks. Dust bacon with more Heath Riles BBQ Honey Chipotle Rub.

Step 6: Finish and serve

Return to grill until bacon crisps (45-60 min). Top with extra sharp cheddar to melt. Drizzle Mexican crema and Heath Riles Vinegar BBQ sauce; garnish with cilantro.