First wrapped the russet potatos in tin foil and tossed them right on the hot lump charcoal.
After 10 minutes flip the potatos on the other side and let them go for another 10. Once the potatos are done, unwrap them and put them to the side and put a little char on your core and seeded jalepenos.
Next cut a flat bottom off your baked potatos and then cut a criss-crossed section off the top which is the entry point for hollowing the potatos out.
Next insert your charred jalapenos into the hollowed out baked potato.
Stuff a stick of your favorite cheese in the jalapeno. You can use whatever cheese you like.
I chose cheddar sticks but you can use shredded too or even cream cheese.
then wrap with bacon starting with the bottom and stretching the bacon a bit to help it stick as you wrap. You can also use toothpicks to secure the bacon to the potato
When placing on the grill cook them offset the coals.
Here’s my daughter Eloise helping me make the Volcano sauce which consists of sour cream mixed with hot sauce and you can sprinkle in some cayenne pepper. You just keep adding and mixing til you get to the heat you want.
After 20 minutes offset turn the potatos on the grill so the side that was facing away from the coals now face the coals and slather on a bit of your favorite BBQ sauce.
Once they are crisped up take them off and dollop on the volcano sauce. Watch it drip down and the cut in and enjoy.
I saw variations on this recipe on YouTube-