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Recipe: Julius Jaspers’ volcano potatoes
We’re fans of Julius Jaspers’ recipes, and his latest BBQ cookbook is once again packed with dishes that make your mouth water just by looking at them. Like these volcano potatoes. You can hardly call this a vegetable anymore; it’s a complete meal. And so delicious that it’s gone within 5 minutes!
door Lauretta Baarends
How to make volcano potatoes
- Wash the potatoes and prick a few holes in them so the steam can escape later and the potatoes don’t split. Wrap them in aluminium foil.
- Fire up the barbecue so you have a nice layer of hot coals on the bottom. Cook the potatoes directly on the coals for 30 minutes, turning them onto a different side every 5 minutes, and let them cool until lukewarm.
- Mix the sour cream with the sriracha sauce.
- Remove the potatoes from the foil and cut a slice off one of the short sides so they remain upright. Cut crater-like openings in the tops (see where the name comes from!). Using a pommes parisienne scoop (melon baller), hollow out the potatoes further, leaving 3 centimetres of potato at the bottom.
- Wrap the bacon slices around each potato and secure the ends at the top with cocktail sticks.
- Fill the potatoes alternately with layers of ham and grated cheese, place them in a roasting tray and return them to the barbecue for another 30 minutes, adding a handful of smoking wood.
- Remove the cocktail sticks, fill the craters with the seasoned sour cream, sprinkle with spring onion and serve immediately.
Title: The Complete BBQ Book
Author: Julius Jaspers
Price: €25,-
Publisher: Carrera Culinair
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