New Potato Project?

Here's the theory. I'm not even bothering to go look to see if it's been done before or not.

But how about potatoes -- I assume they'd be russets, the bigger the better -- which would be scrubbed but not peeled, then baked, then perhaps an 8th of the top of the skin removed, then all the insides scooped out and perhaps buttered, then perhaps some kind of chowder made, maybe involving clams, maybe not, maybe with bacon, maybe some sort of cheese, in order to create a very dense slurry, then perhaps the shell of the russet oven-baked until slightly crisp . . . then, being "stuffed" or rather, "filled" with the chowder, broiled in the oven for a few minutes, then served, garnished with Italian parsley or chopped bacon . . . d'you think that could be done? Has someone already done it?