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