Recipe courtesy of Cowgirl Hall of Fame
Ice Cream Baked Potato
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- Level: Easy
- Total: 40 min
- Prep: 20 min
- Inactive: 20 min
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 887
- Total Fat
- 72 g
- Saturated Fat
- 35 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 12 g
- Sugar
- 47 g
- Protein
- 11 g
- Cholesterol
- 120 mg
- Sodium
- 55 mg
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Inactive: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 887
- Total Fat
- 72 g
- Saturated Fat
- 35 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 12 g
- Sugar
- 47 g
- Protein
- 11 g
- Cholesterol
- 120 mg
- Sodium
- 55 mg
Ingredients
Chocolate Sauce:
Directions
- Form Potato: Take 3 generous scoops of vanilla ice cream and place in aluminum foil. Mold to shape of baked potato and return to freezer until firm, about 1 hour.
- Make Chives: Mix roasted pecan bits with green food coloring until well coated.
- Make Butter Patty: In mixer, cream butter with powdered sugar and add yellow food coloring. Spread 1/4-inch thick on foil-lined pan and freeze about 20 minutes. Remove and cut in 1-inch pats.
- Assembly: Spoon a generous amount of chocolate sauce on the bottom of a dessert plate. Unwrap frozen "potato" and dust with cocoa powder all over. Spoon whipped cream on top of potato, sprinkle with "chives", and top with "butter patablespoon".
Chocolate Sauce:
- Put all ingredients in glass bowl and microwave for 1 minute on high. Remove and whisk until smooth.
