Spicy Volcano Potatoes

Name: Spicy Volcano Potatoes with Bacon and Cheese
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 baking potatoes; 4 oz cream cheese; 200 g Red Leicester cheese, shredded, divided; 1 tbsp chives, chopped; salt, to taste; black pepper, to taste; 5 tbsp sriracha sauce; 8 slices bacon; 2 tbsp sriracha sauce, for brushing

Spicy Volcano Potatoes are hollowed baking potatoes wrapped in bacon and filled with a creamy, spicy, cheesy mashed potato mixture, then baked until the cheese bubbles and the bacon crisps. They're an ideal make-ahead appetizer for gatherings and game day spreads.

🌍American 🏷️Volcano potatoes 🏷️Stuffed potatoes 🏷️Bacon-wrapped 🏷️Spicy Cheesy

🏷️

🏷️Appetizer

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TikTok

Total

45 min

Servings

4

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

4 baking potatoes
4 oz cream cheese
200 g Red Leicester cheese, shredded, divided
1 tbsp chives, chopped
salt, to taste
black pepper, to taste
5 tbsp sriracha sauce
8 slices bacon
2 tbsp sriracha sauce, for brushing

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Instructions

1
Preheat your oven to 180°C (355°F).
2
Slice the ends off the baking potatoes to create flat bases. Hollow out the center of each potato with a spoon or melon baller, saving the scooped-out potato.
3
In a bowl, mash the scooped-out potato.
4
To the mashed potato, add cream cheese, most of the shredded Red Leicester cheese (reserving some for topping), chopped chives, and seasoning.
5
Mix until combined, then stir in 5 tablespoons of sriracha sauce until fully incorporated.
6
Fill each hollowed-out potato generously with the spicy mashed potato mixture.
7
Wrap each stuffed potato with two slices of bacon.
8
Place the bacon-wrapped potatoes on a parchment-lined baking sheet and brush the bacon with the remaining sriracha sauce.
9
Bake for 20 minutes.
10
Remove the potatoes from the oven, top with the reserved shredded cheese, and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
11
Let cool slightly before serving.

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Tips & Notes

Pro tips

Hollow the potatoes carefully with a melon baller or small spoon, leaving a thin shell so they hold their shape during baking.
Pat the bacon dry before wrapping to help it crisp evenly in the oven rather than steam.
Brush the sriracha on the potatoes after assembly for a glossy finish and concentrated spice on top.
Use room-temperature cream cheese so it blends smoothly with the hot mashed potato without lumps.

Substitutions

Red Leicester cheese → sharp cheddar or Gruyère (similar melt and flavor)
Sriracha sauce → hot sauce, cayenne pepper, or fresh jalapeño (adjust quantity to taste for heat level)
Bacon → prosciutto or pancetta (prosciutto will be thinner and crispier)

Storage & make-ahead

Store cooled potatoes in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 10–12 minutes until warmed through.

Common Questions

Can I prepare these potatoes ahead of time?

Yes. Assemble the potatoes up to 4 hours ahead, cover with plastic wrap, refrigerate, then bake when ready. Add 5–10 minutes to baking time if starting from cold.