March 30, 2026

Loaded Volcano Potatoes

Serves:

Cooking Time:

< 45 min

Ingredients:

Baked potatoes:
3 large potatoes

Filling:
125 ml LANCEWOOD Sauce Delight® Mushroom Sauce
30 ml LANCEWOOD® Medium Fat Plain Cream Cheese
20 g spring onion(s), chopped
35 g LANCEWOOD® Mature Cheddar, grated

To finish:
60 ml LANCEWOOD® Double Cream Plain Yoghurt
40 g spring onion(s), chopped

Method

Preheat the oven to 200°C and set aside a medium-sized oven tray.

Baked potatoes:

Rinse the potatoes and dry them off. Wrap individually in foil.
Place the potatoes in the oven and bake for 35 minutes.

Filling: Using a small mixing bowl, combine the mushroom sauce, cream cheese, 15 ml of the spring onion and the cheese and mix together until well combined.

To assemble:

Remove the foil from the potatoes. Cut off the two ends of each potato and stand potatoes upright.
Scoop out the inside of each potato, leaving a little at the bottom.
Fill the potatoes to the top and wrap with 2 strips of bacon.
Insert toothpicks to hold it all together. Season to taste and top with cheese.
Place in an oven tray and bake for a further 15 minutes at 180°C. The bacon should be cooked and the cheese melted.

To finish: