Meet your new favourites: Sweet & Spicy Volcano Potatoes. These smoky, tender potatoes are stuffed with a creamy chicken filling, spiked with honey, chilli, and cheese, and crowned with a crunchy, buttery Wotsits crumb topping. And here’s a cheeky little trick: before filling them, brush the insides with melted butter for extra flavour. It’s indulgent, bold, and bursting with BBQ vibes.
Got leftovers? Turn them into Chicken Bombs, BBQ sliders, or even a dip!
Sweet & Spicy Volcano Potatoes
Ingredients
For the Chicken:
For the Potatoes:
For the Filling:
For the Crumb:
For Garnish:
Instructions
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1. Smoke the Chicken:
- Coat the chicken with Anchor Squeezy Butter to help the rub stick.
- Rub generously with Smokey Rebel Holy Jalapeño Fajita Seasoning (or your go-to BBQ rub).
- Fire up your Ninja Woodfire Outdoor Oven and set it to 120°C on the Smoke setting.
- Smoke the chicken until it hits an internal temp of 75°C (165°F)—this took around 2 hours for mine, but always trust your thermometer.
- Once cooked, let the chicken cool slightly, then shred the meat and set it aside.
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2. Bake the Potatoes:
- Slather your potatoes in Anchor Squeezy Butter, sprinkle with salt, and pop them into the oven.
- Bake at 180°C on the Bake setting for about 1 hour 10 minutes, flipping them halfway through.
- You’ll know they’re ready when they’re fork-tender.
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3. Hollow Out the Potatoes:
- Once the potatoes are cool enough to handle, slice the tops off.
- Scoop out the insides carefully, leaving a thin wall to hold the filling.
- Mash or rice the scooped-out potato and transfer it to a large bowl.
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4. Make the Filling:
- To the mashed potato, add shredded smoked chicken, cream cheese, mozzarella, honey, hot chilli sauce, smoked paprika, and chopped spring onions.
- Mix until creamy and well-blended. Adjust seasoning with salt and pepper to taste.
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5. Butter the Potato Skins:
- Before filling, squirt a little Anchor Squeezy Butter into each hollowed-out potato and brush it all around the inside.
- This adds an extra layer of richness and keeps the skins from drying out during baking.
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6. Prepare the Crumb Topping:
- Crush the Wotsits into a fine crumb using a rolling pin or food processor.
- Mix with panko breadcrumbs.
- Add a squeeze of Anchor Squeezy Butter to a portion of the crumb mixture and set it aside for topping the potatoes.
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7. Assemble the Volcano Potatoes:
- Stuff each hollowed-out potato with the chicken filling, mounding it up slightly.
- Press the buttery crumb mixture onto the top of each potato, making sure it sticks.
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8. Bake the Potatoes:
Pop the stuffed potatoes into the oven and bake at 180°C for about 18 minutes, or until the crumb is golden and crispy.
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9. Garnish and Serve:
- Drizzle Sriracha mayo over the potatoes, sprinkle with extra spring onions, and finish with a pinch of the reserved crumb.
- Plate them up and serve immediately.
Equipment
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Note
Leftover Filling Ideas: Got leftover filling? No problem! Roll it into balls and coat with any extra crumb to make Chicken Bombs. Alternatively, stuff it into bread rolls for mini BBQ sliders, spread it on toast, use it as a dip with tortilla chips, or even spoon it into bell peppers and bake for a twist on stuffed peppers!
Hot Tip: If you’ve got a smoker other than the Ninja Woodfire, feel free to use it—just aim for the same temps and times.
Shortcut Alert: No time to smoke your own chicken? Pick up a rotisserie chicken from the shop and shred it for the filling. It won’t have the same smoky magic, but it’ll still be banging.
Mix It Up: Swap the Wotsits for another flavoured crisp if you fancy something different. Just make sure it’s bold and crunchy!
Party Prep: You can assemble the potatoes a day ahead and store them in the fridge. Just add the crumb topping before baking.
