Beefy Potato Volcano Recipe -
Beefy Potato Volcano Recipe
  • READY IN 35 mins

Beefy Potato Volcano

Recipe by  

"Go from pantry to table in 30 minutes. Top a hearty baked potato with homemade beef stew, made with an assortment of nutrient-rich canned veggies from your pantry."

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Original recipe makes 6 servings Change Servings
  • PREP

    5 mins
  • COOK

    30 mins

    35 mins


  1. Preheat the conventional oven to 450 degrees F. Place the potatoes in a microwave-safe, oven-proof glass baking dish, such as a pie plate, that fits in the microwave oven. Microwave the potatoes at full power for 10 minutes (the amount of time it takes to preheat the oven). Transfer the potatoes to the conventional oven and bake until tender, about 20 minutes.
  2. Ten to 15 minutes before the potatoes are done baking, heat the oil in a large skillet over medium-high heat. Add the ground turkey and cook until lightly browned, chopping and turning as needed with a spatula so the turkey browns evenly, about 5 minutes. Add the seasoning to the skillet, followed by the peas, carrots, green beans, tomatoes and gravy to make the stew. Stir gently to combine and simmer for 5 minutes. Keep warm.
  3. To serve: Cut each potato in half across its equator and set each half, cut-side down on a plate so that it looks like a small mountain. Cut a slit in the top of each potato half and squeeze the sides gently forcing some of the potato to 'erupt' from the top. Ladle 1 cup of the stew over each potato to resemble flowing lava; serve immediately.
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  • Tip: We know there's nothing new about microwave-baked potatoes, but the technique in this recipe is a little different and gives much fluffier results. The problem with microwaving baking potatoes is that microwave ovens don't really bake – they steam – so the potatoes come out damp and dense instead of light and fluffy. You can quickly and easily get the best of both worlds by simultaneously preheating a conventional oven while the potatoes start cooking in a microwave oven. Then, when both the potatoes and the oven are hot, you place the spuds in the conventional oven, and they finish baking in about 20 minutes. The results are identical to oven-baking, but cooked in about half the time.

Reviews More Reviews

Most Helpful Positive Review
Dec 18, 2009

Really tasty and fun! I put a little bit of olive oil on the potato skins before putting them in the oven and they came out nice and crispy. I also used fresh baby carrots and broccoli instead of canned vegetables and shredded cheddar cheese over the top. If you do this with kids (or kids-at-heart like my husband) you can pretend the broccoli are trees!

Most Helpful Critical Review
Jan 29, 2010

I followed the recipe exactly and it was completely flavorless. The only thing I could taste was the individual flavor of the peas/carrots. Not sure what it needed, but adding some shredded cheese on top helped, but killed the healthiness of it. Any ideas what to do with all the leftovers???


15 Ratings

Feb 23, 2010

Love the baking great! I didn't have any gravy so I attempted my own by making a roux and then adding chicken stock and herbs. Canned cream of chicken soup would probably be good, too, instead of gravy. Also didn't have tomatos but did have bell pepper and spinach. This recipe really lends itself to using whatever veggies you like.

Jan 11, 2010

This is sooooooo good. I browned the meat with lots of onions, spices (use whatever ones you enjoy), and some barbecue sauce for added kick. Threw it in the crockpot with a can of mixed veggies, some tomato sauce (i was out of diced tomatoes) and a can of turkey gravy because that's all I had. I let that cook on low for a couple hours so the flavors could all combine and I did the baked potatoes in the oven. Such a hearty and satisyfing easy, cheap meal. Will definetly be making it again.

Oct 13, 2009

This turned out great and was kid approved!! I will definitely share this recipe as well as make it again.

Oct 19, 2009

This was like thanksgiving in my mouth. My only real complaint was there was not enough gravy in the recipe. if you make this dish be sure to add MORE. I had to run to the store to get more in the middle of cooking it. We tried the leftovers with pasta and it just wasn't the same. The potatos really make it work.

Aug 18, 2011

We did not like this one bit! My kids wouldn't eat it, my hubby asked me not to make it again. I thought it was okay - I made it just as the recipe called and added garlic as others mentioned. It had flavor and wasn't bland, just wasn't that great - we were disappointed!

Feb 23, 2010

Love the concept of this recipe. Healthy and fun for kids. I agree with the review that it would lack flavor if followed exactly so I doctored it up with fresh garlic, onion powder, and a lot more dried Italian seasonings including marjoram and basil, salt and pepper. The turkey gravy I purchased was the store brand in a can and it was not too loaded with chemicals or fat. I didn't drain the tomatoes so it had a nice sauce with it. I also used fresh baby carrots chopped and frozen peas and green beans. I feel these are healthier than canned. We sprinkled a little parmesan cheese on top. I think this is a great base recipe to adapt with fresh yellow squash, broccoli, spinach and/or zucchini. You will have to start browning the meat sooner to allow for the longer cook time of the vegetables. I think it is worth using fresh if possible. I greatly appreciate the tip on cooking the potatoes. What a HUGE time saver and they came out perfect. I will use that tip again and again.


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  • Calories
  • 256 kcal
  • 13%
  • Carbohydrates
  • 25.5 g
  • 8%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 18.9 g
  • 38%
  • Sodium
  • 732 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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