Based on a recipe by Barb Fenzel of Les Petites Gourmets
- Miniature potatoes
- Poke holes with a fork in miniature potatoes
- Halve a russet potato
- Combine 1 TBL Thunder Powder, 1 TBL sugar, 1 tsp CinnaSugar in a mixing bowl
- Coat mini potatoes with EVOO
- Coat mini potatoes with seasoning
- Bake all potatoes at 400º for 40 minutes
- Let all potatoes cool
- Cut the tips off the mini potatoes, so they sit flat, and then halve them.
- Scoop out the “meat” of the potatoes, being careful to not break the skin.
- Scoop out the russet meat as well.
- Combine the russet meat, half of the mini potato meat, and 1 TBL butter per 3 potatoes plus sour cream, chives and perhaps horseradish
- Crush the potatoes up and mix in just a bit of shredded cheese
- Put the filling back in the emptied shell of the mini potatoes
- Put on a sheet pan and bake at 350º for 8-10 minutes
- Garnish with chives or Thunder Powder
