Giant "Tater Tots"

Potatoes are peeled. The peelings are roasted and infused into milk and cream mixture to give a baked potato flavor. The potatoes are cut into thick slices and allowed to come to a simmer for 4 minutes, they are then rinsed in cold water and covered with cold water, salted and returned to a simmer until tender. This removes starchy gelatinous texture that come from mashed potatoes.
The milk and cream mixture has gelatin sheets added before it's pureed into the potatoes.

The potato puree is allowed to set before it's breaded in shredded potato and panko.

After being fried for 5 minutes, the center is molten and fluid again.

There have been some problems with the crust bursting in the fryer, I think the addition of methocel will help this issue.