Best 2 Breakfast Potato Volcanoes Recipe By Tasty Recipes

**Breakfast Potato Volcanoes: A Savory and Delightful Morning Treat**

Kickstart your day with a culinary eruption of flavor with our incredible Breakfast Potato Volcanoes. These irresistible potato nests, brimming with melted cheese, crispy bacon, and a symphony of fresh ingredients, are a feast for both the eyes and the palate. Dive into a medley of recipes that cater to every taste, from classic to adventurous. Indulge in the simplicity of the Original Breakfast Potato Volcanoes, where fluffy mashed potatoes embrace a molten core of cheddar cheese and crispy bacon. Embark on a zesty journey with the Salsa Verde Breakfast Potato Volcanoes, where a vibrant salsa verde adds a refreshing twist to the traditional recipe. For those seeking a smoky and savory indulgence, the BBQ Chicken Breakfast Potato Volcanoes beckon with their tender chicken, smoky BBQ sauce, and a sprinkle of tangy blue cheese. And for a vegetarian delight, the Spinach and Feta Breakfast Potato Volcanoes are a symphony of flavors, featuring sautéed spinach, creamy feta cheese, and a hint of nutmeg. With step-by-step instructions and inspiring images, these recipes will guide you effortlessly in creating these culinary masterpieces, promising a memorable and delicious breakfast experience.

Let's cook with our recipes!

GRILLED POTATO VOLCANOES RECIPE BY TASTY

Grilled Potato Volcanoes Recipe by Tasty image

Here's what you need: large russet potatoes, grated cheddar cheese, cream cheese, green onion, bacon, sour cream, green onion

Provided by Claire Nolan

Categories Snacks

Yield 6 servings

Number Of Ingredients 7

Ingredients

6 large russet potatoes
3 cups grated cheddar cheese, divided
8 oz cream cheese, softened
1 cup green onion, sliced
12 strips bacon
sour cream
green onion, sliced

Steps:

Preheat the grill to 400˚F (200˚C).
Thoroughly scrub the potatoes and poke a few holes in them to vent. Wrap in aluminum foil and place on the grill over direct heat to cook for 20 minutes.
In the meantime, mix 1 ½ cups (150g) of cheddar cheese, the cream cheese, and green onions in a medium bowl until well-combined. Set aside.
Remove the potatoes from the grill and let them rest until they are cool enough to handle. Unwrap each potato and cut off the ends so they can stand up. Using a melon baller or a spoon, carve out the center of each potato, being careful not to make the walls too thin, and to leave a bit of thickness at the bottom as well. Fill the potatoes with the cheese mixture and wrap 2 slices of bacon around each one. Secure the bacon with toothpicks, if necessary.
Reduce the grill temperature to about 350˚F (175˚C) and place the potatoes on the grill over indirect heat for 30 minutes with the lid closed.
After 30 minutes, top the potatoes with the remaining cheddar cheese and cook for another 15 minutes. Before serving, garnish with a dollop of sour cream and some green onions.
Enjoy!

Nutrition Facts : Calories 985 calories, Carbohydrate 60 grams, Fat 60 grams, Fiber 5 grams, Protein 48 grams, Sugar 4 grams

BREAKFAST POTATO VOLCANOES RECIPE BY TASTY

Breakfast Potato Volcanoes Recipe by Tasty image

Here's what you need: russet potatoes, bacon, shredded cheddar cheese, eggs, fresh chives

Provided by Julie Klink

Categories Breakfast

Yield 6 servings

Number Of Ingredients 5

Ingredients

3 russet potatoes
6 strips bacon
1 cup shredded cheddar cheese
6 eggs
2 tablespoons fresh chives, chopped

Steps:

Preheat oven to 400˚F (200˚C).
On a cutting board, peel potatoes then cut each in half widthwise.
Using a melon ball scooper or a metal teaspoon hollow out the potato starting from the cut side, once you have most of the potato hollowed out from that side create a smaller hole on the rounded side and continue hollowing until you can see through the potato.
Place potatoes in water to avoid discoloration while you finish hollowing out the rest.
Place potatoes with the smaller hole facing up on a parchment paper-lined baking sheet.
Wrap one piece of bacon and each potato, tucking in the end of the bacon so it stays in place. You might need to use a toothpick to hold the bacon in place.
Bake for 45 minutes, or until bacon reaches desired crispiness.
Allow potatoes to cool slightly then press cheddar cheese into the bottom of the potato.
Crack an egg over the top hole of the potato being careful not to let too much of the egg white pour over the side.
Sprinkle chives over the egg.
Bake for 6 to 12 minutes depending on how well done you would like your eggs.
Let cool before serving.
Enjoy!

Nutrition Facts : Calories 475 calories, Carbohydrate 28 grams, Fat 26 grams, Fiber 2 grams, Protein 28 grams, Sugar 1 gram

Tips:

Choose the right potatoes: For the best results, use a firm potato variety that holds its shape well, such as Yukon Gold or Russet.
Shred the potatoes finely: This will help them cook evenly and create a crispy exterior.
Season the potatoes well: Be generous with the salt and pepper, and add other seasonings to your taste, such as garlic powder, onion powder, or paprika.
Form the potato volcanoes: Use a muffin tin to help you form the potato volcanoes. Simply place a scoop of shredded potatoes in each muffin cup, then press down in the center to create a well.
Fill the potato volcanoes with your favorite toppings: Get creative with your toppings! Some popular options include cheese, bacon, eggs, and salsa.
Bake the potato volcanoes until golden brown: This will take about 15-20 minutes in a preheated oven.

Conclusion:

Breakfast potato volcanoes are a fun and easy way to start your day. They're perfect for a special occasion or a lazy weekend brunch. With a little creativity, you can endless combinations of toppings to create your own unique volcano. So get creative and have fun!