Potato volcanoes are fun to look at, taste wonderful, and are simple to make.
5 Russet Potatoes
Cheese - I used mozzarella and cheddar, but pick what you like best.
Pinch of Salt
Pinch of Pepper
1/2 teaspoon Garlic powder
1/2 teaspoon Onion powder
1 teaspoon Oregano
1 Tablespoon Vegetable oil - Something that won't smoke in the oven at 350F.
Small spoon or tomato corer
Silicone coated parchment
Large zippered plastic bag
Step 1: Potato Mountainization
Start by scrubbing the potatoes. Use a stiff-bristled vegetable brush and rinse thoroughly.
Cut the potatoes in half perpendicular to the length of the potato.
Push the apple corer into the potato half through the uncut, pointed end, leaving about 1/2 an inch intact at the cut end.
Scoop out the "core" with a small spoon or tomato corer.
You now have hollow mountains!