Stuffed Baked Potatoes Deconstructed

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 large russet potatoes, extra-large, baked, cut lengthwise and insides removed
• 2 cups prepared instant mashed potatoes
• 3/4 cup italian cheese blend, packaged in deli
• 1/2 cup sour cream
• 2 teaspoons garlic powder
• 1/4 cup green onion, chopped, green and parts

Recipe

• 1 thouroughly wash large russets and bake at 450 degrees for 50-60 minutes.
• 2 remove from oven. when cool enough to handle, cut in half lengthwise and scrape out potato, leavine a scant 1/8 inch of potato on skin.
• 3 if your potato is baked perfectly, feel free to use it, rather than using the potato buds. you will need to add some milk and butter to make the right consistancy.
• 4 if using the potato buds, prepare according to package directions, but make them a bit thicker by adding an extra 1/4 cup of buds when told to add the buds. you have to do this to compensate for the sour cream which can make your potatoes too thin.
• 5 add all remaining ingredients to your potato and mix well.
• 6 place the 4 halves of potato skin under broiler and broil until very crisp, watch closely to avoid burning. you can lower the rack to keep from burning.
• 7 tear or cut the crisp potato skins into "chips".
• 8 place the "potato mash" on plate, garnish with some chives and serve the "chips" to scoup up the potato. i actually stuck the skin chips into the mash at odd angles, it looked kinda cool.
• 9 *****this is one of the oddest things i have ever dreamed up, but it is good.