spud boats

So my mom and I were waiting for her bloodwork in a crowded waiting room. 

We were forced to found it amusing to watch a segment of RR 

cooking something my mother has made as long as I can remember. 

RR called them "fully loaded baked potatoes in another form."

 My mom calls them "potato boats."

Apparently influenced, that very night I found myself making potato boats 

to go along with our salmon. First you bake them to not quite done.

Over the years I've learned to boil some water in a pot where I will mash the

 potatoes, mainly to get the pan heated up, leaving just a tad of the water at the bottom of the pan.

Carefully slice the potatoes in half and  c a r e f u l l y  scoop the 

potato into the pot, leaving the skins intact.

Mash them with salt, pepper, butter, sour cream, whatever you want. RR 

added sharp white cheddar cheese and horseradish! My word! So under the power 

of influence, I added some grated cheese to the mix.

Fill the potato skins with the mashed potato. (Hint: I sometimes bake a small
extra potato so the "boats" can be a bit full ... they are prettier that way. My mother always 

sprinkled with paprika after adding a slice of cheese on the top. 

Bake 'til heated through. RR added another step--she wrapped the boats in
bacon x 2 and baked them on a rack! That's a bit over the top in the
cholesterol department, but I think it was for super bowl or something festive.