Intro: Potato Volcanoes
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!
Step 2: Flavorization
Put the potatoes and oil into the large zippered plastic bag.
Seal the bag and sort of massage the potatoes around to evenly coat them with oil.
Mix together the salt, pepper, onion powder, garlic powder, and oregano.
Dump the seasoning mix into the bag with the potatoes, seal the bag, and massage it around again.
Step 3: Rendering the Mountains Edible
Preheat the oven to 350F.
Line a baking pan with parchment paper and place the seasoned potatoes on the paper flat sides down.
Cover the whole pan with a "tent" of aluminum foil.
Bake the potatoes for an hour and twenty minutes or until a fork will slide in and out effortlessly.
Set the potatoes aside until they are cool enough to handle.
Step 4: Lava!
Grate your cheese. You can also do a combination of cut and grated cheese.
Stuff the hole in each potato with cheese, then put a little mound of grated cheese on top of each one.
Put the potatoes into the oven, uncovered, for 30 minutes or until the cheese is melted and slightly browned.
The potatoes are ready to serve as-is or with some hot sauce to add fire to the volcanoes! Enjoy!