Volcano Potatoes

Ingredients list for Volcano Potatoes

• 4 medium Potatoes
• ¾ cup Cheddar cheese grated
• as required Olive oil
• to taste Salt
• to taste Crushed black peppercorns
• 8 Bacon rashers
• 2 Spring onions with greens sliced
• Sauce -
• 1 cup Sour cream
• ½ teaspoon Tabasco sauce
• 1 teaspoon Paprika
• 2 teaspoons Garlic Powder
• 2 teaspoons Onion powder
• to taste Salt
• to taste Crushed black peppercorns

Method

1. Preheat the oven to 200° C. Prick the potatoes with a fork and rub them with olive oil. Sprinkle some salt and crushed peppercorns, wrap in aluminium foils and bake in the preheated oven for twenty minutes.
2. To make the sauce, mix together the sour cream, Tabasco sauce, paprika, garlic powder onion powder, salt and crushed peppercorns in a bowl. Refrigerate to chill.
3. Unwrap the potatoes, cut a small slice off the fatter end of the potatoes so that the potatoes can stand. Cut a small slice off of the other end and carefully scoop some of the flesh out to make room to stuff.
4. Wrap each potato with two slices of bacon, using toothpicks to secure the bacon keeping the scooped side open.
5. Mix together the scooped potatoes, spring onion with greens and cheddar cheese in a bowl.
6. Place the potatoes on a baking tray and fill the cheese mixture into them. Put the tray in the preheated oven and bake for ten to fifteen minutes.
7. Serve hot with prepared sauce.