2 Jacket Potatoes
Red Leicester, cut into fat, chunky sticks
6 rashers of streaky Bacon
100ml Sour Cream
50ml Hot Sauce
Spring Onions, diced

  1. Wrap your potatoes in foil and bake for 25 minutes at 220ºC/430ºF.
  2. Leave to cool slightly, unwrap and cut the top and bottom off the potato.
  3. Hollow out the potatoes, leaving a little potato at the bottom to hold in the molten lava.
  4. Stick in a huge chunks of cheese, ensuring that the stick towers 1cm or so above the top of the volcano.
  5. Wrap 3 rashers of bacon around each potato, and stick in some toothpicks to hold the bacon in place while it bakes.
  6. Pop them down on a tray and bake for 30 minutes at 200ºC/400ºF. Bring out, glaze with bbq sauce, then return to the oven for a further 10 minutes.
  7. Mix together the sour cream and hot sauce, dollop on top of the volcanoes and sprinkle over a little spring onion.
  8. Don’t burn yourself!
Tried and Tested: