Today we are making Volcano Potatoes Wrapped in Bacon (a.k.a. Pork Barrels) on the Old Smokey Grill. We’ll be using some Chorizo, cheddar cheese and jalapenos for the stuffing and finishing with a Cajun rub and BBQ sauce. This bacon-wrapped Volcano potato recipe couldn’t be easier, so let’s get started.
Ingredients
• 4 Russet potatoes
• 8 oz Chorizo sausage
• 8 oz cheddar cheese, shredded
• 1 jalapeno pepper, diced
• 8 pieces of bacon
• 1 green onion, top only, diced
• Heaven Made Products Amazin’ Cajun rub to taste, www.armadillopepper.com/produ...
• BBQ Sauce, ¼ cup; I used Budweiser Honey BBQ Sauce: www.armadillopepper.com/produ...
• ¼ cup sour cream
Recipe Instructions
1. Place the potatoes on the grill, indirect heat, at 350 degrees. Cook for approximately 1 hour. You want the potatoes about 75% cooked.
2. Brown the Chorizo and then drain on paper towels.
3. Mix the Chorizo, cheddar cheese and diced jalapeno together in a bowl.
4. Slice the ends of each potato off.
5. Using an apple or jalapeno coring tool, core the centers of each potato.
6. Fill the potatoes with the cheddar cheese, Chorizo and jalapeno pepper stuffing.
7. Wrap each potato in bacon.
8. Sprinkle with the Amazin’ Cajun rub.
9. Place the potatoes back on the grill and cook until the bacon is done.
10. Sprinkle the tops of the potatoes with some of the leftover stuffing mixture. Apply the BBQ sauce and cook until it sets (about 10 minutes). Total cook time today was bout 1 hour 45 minutes plus 8-10 minutes to let the BBQ sauce carmelize.
11. Apply sour cream and diced onions to the tops of the potatoes and serve!
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