Stuffed Baked Potatoes Deconstructed

Recipe by personalchef
READY IN: 1hr 20mins




  • Thouroughly wash large russets and bake at 450 degrees for 50-60 minutes.
  • 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.
  • 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.
  • 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.
  • Add all remaining ingredients to your potato and mix well.
  • 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.
  • Tear or cut the crisp potato skins into "chips".
  • 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.
  • *****This is one of the oddest things I have ever dreamed up, but it is good.