BBQ grilled volcano potatoes are a crowd-pleasing appetizer: russet potatoes wrapped in bacon and filled with a creamy mix of cheddar and cream cheese, finished with chives and served with BBQ sauce. Grilled over high heat, they develop a smoky crust while the centers melt into a rich, lava-like filling that’s irresistible.
- What is a Volcano Potato?
- Why Should I Use Bacon?
- BBQ Volcano Potatoes
The combination of smoky grill flavor, crisp bacon and molten cheese gives these potatoes dramatic presentation and bold taste. They work well as a make-ahead or freshly prepared appetizer for backyard BBQs, parties, or as a hearty side. Toppings are flexible — omit the bacon for guests who avoid pork, or swap cheeses and garnishes to suit your crowd.
What is a Volcano Potato?
Volcano potatoes are hollowed, stuffed potatoes that release a molten filling as they finish cooking, giving them a “lava” effect. Typical fillings include crispy bacon, shredded cheddar, chives and a creamy binder like cream cheese or sour cream. Grilling them adds a smoky char that complements the salty bacon and sharp cheddar.
Why Should I Use Bacon?
Bacon brings two key benefits: crunchy, salty exterior texture and savory fat that flavors the filling. When grilled, the bacon crisps without needing extra oil and adds a satisfying contrast to the creamy center. If you prefer, you can substitute smoked turkey bacon or omit it for a vegetarian-friendly version.
Use russet potatoes for this recipe. While other varieties will work, russets hold a crisp exterior and fluffy interior that stand up well to hollowing and wrapping in bacon.
BBQ Volcano Potatoes
Equipment
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toothpicks
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aluminum foil
Ingredients
- 4 russet potatoes
- 8 strips bacon
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chives
- 1 cup cheddar cheese shredded
Filling
- 2 cups cream cheese
- ½ green onion diced
Dipping Sauces
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BBQ sauce
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sour cream
Instructions
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Preheat your grill to high heat, about 350–400°F. Prepare two cooking zones: direct heat on one side and indirect heat on the other.
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Scrub the potatoes and poke several vents with a toothpick so steam can escape during cooking.
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Wrap each potato in aluminum foil and place them on the grill over indirect heat. Cook for 20 minutes to begin softening.
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While the potatoes cook, mix the filling: combine cream cheese, shredded cheddar, diced green onion and chopped bacon until smooth and well blended.
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Remove the potatoes from the grill and let them rest 5–10 minutes, keeping them wrapped so they stay warm.
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Unwrap and trim the ends so each potato can stand upright. Carefully scoop out the center with a spoon, leaving the walls and base about ¼–½ inch thick.
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Fill each potato with the cheese-and-cream mixture. Wrap each potato with two bacon strips and secure with toothpicks. Brush a light coat of BBQ sauce over the bacon-wrapped potatoes.
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Return the potatoes to the grill over indirect heat. Close the lid and cook about 15 minutes, until the bacon is browned and crispy.
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Top each potato with extra shredded cheddar and grill 3–5 more minutes to melt the cheese.
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Remove from the grill, finish with a dollop of sour cream and a sprinkle of chives. Serve hot with additional BBQ sauce and sour cream for dipping.