Re-Stuffed Potato Skins

• 10 medium Idaho potatoes
• 8 cups vegetable oil
• 2 sticks butter, at room temperature
• 1 cup sour cream
• 1/4 cup fresh parsley leaves, minced
• 2 tablespoons Cajun spice
• 4 cups cooked and shredded pork butt
• 2 cups grated Cheddar
• 2 cups grated Parmesan

1. Preheat the oven to 350 degrees F.
2. Bake the potatoes until cooked through, 50 to 60 minutes.
3. Remove and allow to cool for a minimum of 2 hours.
4. Once cooled, split the potatoes lengthwise and scoop out a pocket, saving the scooped potatoes.
5. Place the potato skins skin-side down on a baking sheet.
6. Place the skins in the refrigerator for 30 minutes to rest.
7. Preheat the oven to 350 degrees F. Heat the oil in a deep fryer to 350 degrees F.
8. Fry the potatoes to a golden brown, in batches if necessary.
9. This should take 3 to 4 minutes per batch.
10. Once golden brown, remove and hold on the baking sheet for stuffing.
11. In a mixer, whip the reserved scooped potatoes on low until mixed.
12. Add the butter, sour cream, parsley and Cajun spice.
13. Mix until well blended, 2 to 3 minutes, then remove from the mixer.
14. Add the cheese and mix well with a spoon.
15. Then "re-stuff" the skins with the pork and then top with the cheeses.
16. Bake until the cheese is melted, 15 to 18 minutes.

potatoes, vegetable oil, butter, sour cream, parsley, cajun spice, pork butt, cheddar, parmesan

Taken from www.foodnetwork.com/recipes/robert-irvine/re-stuffed-potato-skins-recipe.html (may not work)