Volcano Potatoes

Directions

1. 1
   Bake potatoes in foil for around 45 minutes on 450 degrees or until they start to get tender.
2. 2
   Remove potatoes from the oven and unwrap carefully. Allow to cool enough to handle without burning yourself.
3. 3
   Slice off 1/4 inch of the thicker end so they will stand upright while baking.
4. 4
   Flip the potato over and cut a zigzag pattern to remove the top of the potatoes.
5. 5
   Use the apple corer and remove the middle of the potato, without going too deep, leaving about half an inch to an inch at the base of the potatoes.
6. 6
   Wrap 2 slices of bacon around each potato, securing tightly with toothpicks and working from the bottom to the top of each potato.
7. 7
   Start with a pinch of turkey and place it into the middle of the potatoes, then add a pinch of cheese. Keep adding layers of turkey and cheddar cheese until the potatoes are almost filled to the top. Ensure your last layer at the top is turkey.
8. 8
   Cook the potatoes about 35-45 minutes in the oven on 400, or until the bacon is almost cooked all the way through.
9. 9
   While the potatoes cook, make volcano sauce by mixing sour cream with hot sauce in a bowl until thoroughly combined.
10. 10
    Remove the potatoes from the oven to add a dollop of volcano sauce and finish off with cheddar cheese on top. Brush BBQ sauce on bacon on each potato if desired.
11. 11
    Put potatoes back into the oven for another 5-10 minutes, or until cheese is melted and bacon is cooked through.
12. 12
    Remove potatoes from the oven and serve with fresh sliced green onions.