'NACH'O AVERAGE POTATOES

As everyone knows, the whole purpose of preparing a lavish feast is to surround ourselves with the people we love. (Or is it the other way around.....? I can never remember.) Nevertheless, in our family, love of food and each other is so intertwined that at times we seem unable to distinguish between the two.
The good news-bads news scenario is that one of us always seems to be coming or going. Which naturally equates to the perfect excuse (welcome home or farewell) for feast and fun!
We paired these potatoes with a highly acclaimed Hot Sauce Turkey, and couldn't decide which one was actually the main course.
(Check out upcoming Disheveled Chef blog for Hot Sauce Turkey recipe).

                                                  'NACHO'O AVERAGE POTATOES

12 Large Russet Potatoes
2 cups sour cream
4 tablespoons hot sauce
8 minced garlic cloves
1/2 cup chopped cilantro (more or less, according to your taste. Or sub parsley)
1 tablespoon onion powder
11/2 cup crushed nacho chips (your choice of flavour, I used chipotle. Yum!)
(plus reserved nacho chips for sprinkling)
4 cups shredded mexican-blend cheese (plus extra for sprinkling )
Salt
Pepper

Toppings (Optional)
Salsa
Sour Cream
Guacamole

Scrub potatoes, pierce a few holes in them with a fork, and bake at 425 F for about 11/4 hours, or until soft. When they're cool enough to handle, cut them in half lengthways. Then scoop out the insides, leaving about a 1/4 inch of potato around the edge. Place scooped out potato in very large mixing bowl.

Lightly mash the potatoes, and stir in the rest of the ingredients until well combined (keeping aside the reserved nacho chips and cheese). Be careful not to over mix though, as the potatoes could get gluey. Taste for salt and pepper, adjust if necessary. Also, if filling appears too dry, you could add more sour cream or even a bit of milk.

Now, evenly distribute filling in all the potato shells. Sprinkle with the reserved nacho chips and cheese.

Place on large baking sheet (with this amount you'll need two). Bake at 425F again for about 20 minutes, or until cheese is melty. I like to switch racks halfway through.

Serves 24 (ideally)
Serves 12 (realistically)