Step 1: Prepare the Potatoes

• • Preheat your oven to 400°F (200°C).

• • Wash the potatoes thoroughly under cold running water. Scrub them clean to remove any dirt or debris. Pat them dry with paper towels.

• • Pierce each potato several times with a fork. This allows steam to escape during baking and prevents the potatoes from bursting.

• • Rub each potato with olive oil. Ensure the entire surface of each potato is lightly coated with olive oil.

• • Sprinkle generously with salt and pepper. Season all sides of the potatoes with salt and pepper.

Step 2: Bake the Potatoes

• • Place the prepared potatoes directly on the oven rack or on a baking sheet lined with parchment paper for easier cleanup.

• • Bake for 45-60 minutes, or until the potatoes are fork-tender. The baking time will vary depending on the size of your potatoes. You’ll know they are done when a fork easily pierces through the center of the potato, and the skin is slightly wrinkled.

Step 3: Cool Slightly and Prepare the “Volcano”

• • Remove the baked potatoes from the oven and let them cool slightly for about 10-15 minutes. This will make them easier to handle without burning your hands.

• • Using a sharp knife, carefully slice off the top third of each potato lengthwise. Imagine you are cutting off the “cap” of the volcano. Set the potato tops aside; you can chop up the potato from the tops and add it to the filling or discard them.

• • Using a spoon, carefully scoop out the potato flesh from the inside of each potato, leaving about a ¼-inch thick shell. Be careful not to pierce the skin. Place the scooped-out potato flesh into a medium-sized mixing bowl.

Step 4: Mash the Potato Filling

• • To the bowl with the scooped-out potato flesh, add butter, milk or cream (start with 2 tablespoons and add more if needed for desired consistency), garlic powder, and onion powder.

• • Mash the potato mixture with a potato masher or fork until smooth and creamy. You can adjust the amount of milk or cream to achieve your preferred consistency. Taste and add more salt and pepper if needed.

Step 5: Assemble the Volcano Potatoes

• • Spoon the mashed potato mixture back into the potato shells, mounding it up slightly to resemble a volcano shape.

• • Top each “volcano” generously with shredded cheese. Make sure the cheese covers the mashed potato mound and some spills over the edges.

Step 6: Melt the Cheese and “Erupt”

• • Return the cheese-topped Volcano Potatoes to the oven or place them under the broiler (on low setting and watch carefully to prevent burning).

• • Bake or broil for 2-5 minutes, or until the cheese is melted and bubbly and starting to turn golden brown. Keep a close eye on them, especially if broiling, as they can brown quickly.

Step 7: Add Toppings and Serve

• • Remove the Volcano Potatoes from the oven.

• • Immediately top with crumbled bacon or pancetta, sour cream or Greek yogurt, and chopped chives or green onions.

• • Add any other desired toppings like hot sauce, salsa, guacamole, olives, or jalapeños.

• • Serve hot and watch the “lava” erupt!