Loaded BBQ Bacon Cheeseburger Potatoes

Loaded BBQ Bacon Cheeseburger Potato Volcanos bring your favorite burger flavors together in a cheesy, satisfying, over-the-top way. Each baked russet potato turns into a crispy edible bowl, packed with smokey barbecue beef, sharp cheddar, and just-crisp bacon—perfect comfort food that will surprise and delight.

I first served these on a game night and everyone raved—now it is my go-to for any gathering with friends who love BBQ and melty cheese.

Ingredients

• Russet potatoes: large and starchy so they bake up fluffy and hold the fillings well. Go for firm, unblemished potatoes with even skin.
• Ground beef: savory richness forms the main flavor base. Look for 80 to 85 percent lean for juiciest results.
• Barbecue sauce: sweet and tangy flavor that ties everything together. Choose your favorite variety—smoky or spicy both work.
• Onion powder and garlic powder: easy pantry spices to season the meat quickly without needing to chop.
• Salt and black pepper: bring out the best in the beef and round out the flavors.
• Shredded cheddar cheese: melts beautifully and gives that classic cheeseburger taste. Sharp cheddar stands up well to BBQ.
• Cooked bacon: crispy and salty, it adds essential crunch. Use thick-cut for extra texture.
• Sliced jalapenos (optional): for those who want a little kick and some freshness. Select fresh, firm peppers or go for jarred if you prefer milder heat.
• Chopped green onions: a bright, fresh topping with just a hint of bite—pick vibrant, crisp bunches.

Step-by-Step Instructions

Bake the Potatoes:

Scrub the russet potatoes well and poke each one a few times to let steam escape. Place them directly on the oven rack or on a baking sheet and bake at four hundred degrees Fahrenheit for forty five to sixty minutes until they give easily to a gentle squeeze.

Prepare the BBQ Beef Filling:

While the potatoes bake, heat a skillet over medium heat. Add the ground beef and sprinkle with onion powder, garlic powder, salt, and pepper. Break up the meat and cook until fully browned and crumbly, about eight to ten minutes. Stir in the barbecue sauce and let simmer for one to two minutes, so the flavors absorb.

Hollow Out the Potatoes:

Let the baked potatoes cool just enough to handle safely. Slice each in half lengthwise. Using a spoon, gently scoop out a small portion from the center of each potato half, making a well without breaking the sides or bottom.

Fill and Layer:

Spoon a generous helping of the BBQ beef mixture into the potato wells. Sprinkle crumbled bacon and plenty of shredded cheddar right over the top, aiming for even coverage so every bite is packed with flavor.

Bake to Finish:

Return the stuffed potatoes to the oven on a baking sheet. Bake for ten to fifteen minutes at four hundred degrees Fahrenheit until the cheese is fully melted and bubbling at the edges.

Add Fresh Toppings and Serve:

Remove from the oven. Garnish with a sprinkle of green onions and sliced jalapenos to taste. Serve hot, ideally with extra BBQ sauce on the side for dipping.

Save

You Must Know

• High in protein and very filling
• A fun twist on both loaded potatoes and cheeseburgers
• Works well for meal prep or make-ahead entertaining

My personal favorite part is the way the bacon crisps up again in the oven, almost like little savory nuggets on top. My kids are fiercely loyal to the extra cheddar I always pile on—no such thing as too much cheese in our house.

Storage Tips

These keep well refrigerated for four days in a tightly sealed container. To reheat, use a three fifty degree oven to preserve both the crispiness of the skins and the molten cheese topping. You can also freeze in a single layer and warm straight from frozen but expect a softer texture once thawed.

Save

Ingredient Substitutions

You can swap ground turkey or plant based ground meat for the beef and it stays delicious. Smoked gouda or pepper jack make great cheese swaps. For a lighter bite, try turkey bacon or even sautéed mushrooms as the topping.

Serving Suggestions

Serve these loaded volcanos with a green salad for freshness or with oven roasted veggies for a complete meal. They also make a hearty game night main when placed on a platter and passed around. Leftovers can be sliced in half again and turned into savory potato bites for an easy lunch.

Cultural Context

Loaded potatoes are an American staple, but this recipe pulls burger night into potato night with a barbecue twist. The stuffed potato idea traces back to comfort food classics from southern diners, but it gets new life here with backyard grill flavors all packed into a single forkful.

Recipe FAQs

→ How do I prevent the potato skins from tearing when scooping?

Allow the baked potatoes to cool slightly, then gently scoop a shallow pocket with a spoon. This helps preserve the structure and prevents tearing.

→ Can ground turkey be substituted for beef?

Yes, ground turkey or even plant-based crumbles can be used in place of beef for a lighter or vegetarian alternative.

→ What cheese works best for topping?

Shredded cheddar melts beautifully and adds a rich flavor, but you can use Colby Jack or Monterey Jack for variety.

→ How should leftovers be stored?

Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 1 month. Reheat in the oven at 350°F until warmed through.

→ Are jalapeños necessary for this dish?

No, jalapeños are optional. They add extra heat and flavor, but the potatoes are delicious without them if you prefer mild tastes.

→ What can I serve alongside these potatoes?

Pair with a fresh green salad or classic coleslaw to balance the richness of the potatoes.