Recipe courtesy of Robert Irvine

Re-Stuffed Potato Skins

  • Level: Easy
  • Total: 4 hr 25 min
  • Prep: 20 min
  • Inactive: 2 hr 30 min
  • Cook: 1 hr 35 min
  • Yield: 20 skins
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Ingredients

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

Directions

  1. Preheat the oven to 350 degrees F. 
  2. Bake the potatoes until cooked through, 50 to 60 minutes. Remove and allow to cool for a minimum of 2 hours. 
  3. 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. 
  4. Preheat the oven to 350 degrees F. Heat the oil in a deep fryer to 350 degrees F. 
  5. 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. 
  6. 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. 
  7. 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.

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