The Ultimate Potato

I just had this idea.

As you may recall, I have like a gallon and a half of beef fat. I got it for making fries.

I was thinking of having some fries today, because I've been such a good low-carb boy since Tuesday, when I gave carbs the boot.

It occurs to me that I might be able to improve on the concept of potato skins.

Let's say you have a big, giant russet potato. And you take some sort of tool...I think it would have to be a drill attachment...and you hollow it out, so you have walls no more than half an inch thick. Then you soak it in cold water to get the excess starch out, and you blanch it in 250-degree fat, and you refrigerate it, and you fry it again in 350-degree fat.

Now you have a giant, hollow French fry. I think that would be unbelievable.

I'm not sure what to put in it. Maybe mashed potatoes mixed with cheese. Or how about CHEESE FRIES with fresh bacon bits? Wouldn't that be sick? Oh, yeah. I like that. You could top it with sour cream and chives. Oh, man.

Tell me what you think.