Ice Cream Baked Potato

Tear off a generous piece of plastic wrap. Place 3 scoops of ice cream on each piece. Wrap the ice cream in the plastic, molding into a potato shape with your hands. Repeat this for each potato.

Return the ice cream to the freezer about an hour until frozen firm.

Make the sweet butter: in a mixer combine the butter & powdered sugar. Spread the mixture 1/4 inch on a foil lined sheet pan. Refrigerate until firm, about 20 minutes. Cut squares (pats of butter) from this.

Assembly: Put cocoa powder in a bowl large enough for your potatoes. On a work surface, remove the ice cream potato from the wrappers (you can work one at a time keeping the others in the freezer while you work) Dip the potatoes in the cocoa powder & cover well. Make a slit in the center for the butter. Careful transfer the potato to the plates you will serve them on. Top with whipped cream, the butter and green sprinkles.