Prep 15 mins
Cooking 90 mins
Serves 6

Transform your potatoes into the ultimate show-stopper this summer. Generously sprinkled with our sweet, sour & hot Sriracha Chilli Seasoning, these explosive Volcano Potatoes are sure to wow your your tastebuds!

(Note: If you are using a mobile device to see this recipe, please ensure you view it on a landscape format so the ingredients can display properly).


  • 6 very large potatoes
  • Olive oil
  • 1-2 tsp Cape Herb & Spice SRIRACHA CHILLI
  • ½ cup / 125ml sour cream
  • ¼ cup spring onions, thinly sliced
  • Zest of 1 lime
  • 1 cup / 100g grated cheddar & mozzarella, mixed
  • 2-3 tsp Cape Herb & Spice SRIRACHA CHILLI
  • 12 rashers streaky bacon
  • 2 Tbsp honey
  • ½ cup / 50g grated cheddar & mozzarella, mixed
  • 6 Tbsp Japanese style mayonnaise
  • 2-3 tsp Cape Herb & Spice SRIRACHA CHILLI
  • 1 Tbsp lime juice
  • 1 Tbsp lime juice
  • Lime wedges, to serve
  • Sliced spring onions, for garnish


Start off by preheatting the oven to 200˚C.

Then rub the potatoes with olive oil and season all over with the Cape Herb & Spice Sriracha Chilli Seasoning.

Bake for 50-60 minutes until tender, turning half way through.

When this cools enough to handle, slice the tops and bottoms off the potatoes. Using a small teaspoon or a melon baller, scoop out the centre of each potato. Make sure to reserve the scooped out potato in a bowl and mash until smooth.

To the mash add the sour cream, spring onions, lime zest, grated cheese and Cape Herb & Spice Sriracha Chilli Seasoning. Taste to adjust seasoning.

Then fill the potato shells with the spicy, cheesy mash, pressing down gently as you go to get as much filling inside as you can without breaking the potatoes. Wrap each potato with two rashers of bacon. Secure the rashers with toothpicks.

Return the potatoes to the oven and bake for 20 - 25 minutes until the bacon is cooked and the tops are golden.

Remove from the oven and top each potato with the remaining cheese and brush the bacon with honey.

Return it to the oven and grill for 5 minutes until the bacon is sticky and glazed and the cheese has melted.

Whisk together the mayonnaise, Cape Herb & Spice Sriracha Chilli and lime juice. Taste to adjust seasoning to your liking.

Finally serve the volcano potatoes topped with a dollop of sriracha mayo and sprinkle with spring onions.


Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram |