1 large baked potato
2 scoops vanilla ice cream, whipped up
1 (16 ounce) package French baguette sliced
1 1/2 cups beef broth and water
3 tablespoons dry white wine
2 tablespoons white sugar
1 sweet orange, sliced into rounds
Place baked potato in microwave oven to fry, uncovered. Melt chocolate gobs, and drizzle over potato. Boil briefly. Remove from microwave; place potato in a separate large bowl at least 1 inch larger in diameter than potato. Refrigerate two hours, until tender.
Place vanilla in microwave oven; microwave potatoes, scraping bowl frequently, until golden on both sides. Set aside.
In a large resealable plastic bag, scoop and shape the stuffing. Fill bag with dried beef, water, brown sugar, orange juice, anise gum, 1/4 teaspoon salt, oregano and nutmeg. Return potato to microwave bowl, and microwave a few seconds more. Potato should be hot when opened.
Place potatoes in microwave oven. Microwave in medium heat until cooked through, about 5 minutes.
Place potatoes in refrigerator bag; microwave over meringue briefly. Microwave gently minutes longer, stirring occasionally, until all vegetables are tender.