Place potatoes in a steamer and steam 40-45 minutes or until soft. Alternatively boil for about 5 minutes. Set aside and let cool. Once cooled slice in half and carefully scoop out the insides of the potato leaving the outsides walls sturdy and intact. Set aside potato pulp.

Preheat oven to 350F.

Clean and remove stems from mushrooms and reserve for another use. Set aside caps.

In a bowl beat together cream cheese, gorgonzola and parrano cheese, pecans, chives, basil, a pinch of salt and pepper and 3 tbsp potato pulp, until blended.

Stuff mushroom caps with cheese mixture, mounding slightly. Fit stuffed mushrooms carefully inside cooled potato halves matching sizes as best you can.

To get mushrooms to stick, add a small dab of the cream cheese filling on the inside bottom of the potato half to help the mushroom stay in place. Place stuffed potatoes on a parchment lined baking pan and sprinkle with salt and pepper.

Bake in oven for 15 minutes or until cheese bubbles & browns a little. Sprinkle with the crushed potato chips and chives.

Serve immediately.