BBQ Volcano Potatoes

BBQ Pulled Pork Volcano Potatoes

These Volcano Potatoes are sure to be the star of the show at your next party. A pulled pork barbeque stuffed baked potato, wrapped in bacon and topped with melted “lava” cheese; it’s a flavor of explosion in every bite!
Prep10 minutes
Cook30 minutes
Courses & Occasions Holidays & Entertaining, Salads & Sides
Quick & Easy 7 Ingredients or Less
Ways to Cook Oven
Potato Product Russet Potato
Enjoy Them Baked


  • 4-6 Farmer's Promise Russet potatoes, scrubbed
  • 4 tbsp. unsalted butter, melted
  • 1 lb. barbecue pulled pork
  • 1 c. shredded pepper jack cheese
  • Fresh parsley, for garnish
  • 24 oz. jar dill pickle spears, for serving
  • 12 oz. coleslaw, for serving
  • ½ lb. bacon, optional
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  • Heat oven to 400-degrees. Prick potatoes with a fork and wrap in aluminum foil. Place on oven grates and cook until fork-tender, about 20 minutes. Cut about 1/4-inch off the top and bottom of each potato so they stand upright. With a small spoon, scoop out the centers of each potato, keeping sides and bottom about 1/2-inch thick.
  • Brush potatoes, inside and out, with melted butter, and wrap with bacon, if desired. Secure with a toothpick. Spoon warm pork into each potato. Top with roughly 1/4 cup pepper jack cheese.
  • Place filled potatoes on a parchment-paper-lined baking sheet and bake for an additional 5-10 minutes, or until cheese is melted and bubbly. Remove toothpicks from bacon and garnish with parsley. Serve with pickle spears and coleslaw.

Recipe Tips

To make your own pulled pork, place a 1 lb. pork loin in a 5-quart slow cooker with 1 1/2 cup chicken broth. Cover and cook on low for 7 hours until fork-tender. Using a fork, shred pork into bite-sized pieces. Stir in 1 cup barbecue sauce and enjoy!
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