-
1
Bake potatoes in foil for around 45 minutes on 450 degrees or until they start to get tender.
-
2
Remove potatoes from the oven and unwrap carefully. Allow to cool enough to handle without burning yourself.
-
3
Slice off 1/4 inch of the thicker end so they will stand upright while baking.
-
4
Flip the potato over and cut a zigzag pattern to remove the top of the potatoes.
-
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
Wrap 2 slices of bacon around each potato, securing tightly with toothpicks and working from the bottom to the top of each potato.
-
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
Cook the potatoes about 35-45 minutes in the oven on 400, or until the bacon is almost cooked all the way through.
-
9
While the potatoes cook, make volcano sauce by mixing sour cream with hot sauce in a bowl until thoroughly combined.
-
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
Put potatoes back into the oven for another 5-10 minutes, or until cheese is melted and bacon is cooked through.
-
12
Remove potatoes from the oven and serve with fresh sliced green onions.
