Recipe courtesy of Robert Irvine
Episode: Scrimmages
Print
Re-Stuffed Potato Skins
Total:
4 hr 25 min
Prep:
20 min
Inactive:
2 hr 30 min
Cook:
1 hr 35 min
Yield:
20 skins
Level:
Easy
Total:
4 hr 25 min
Prep:
20 min
Inactive:
2 hr 30 min
Cook:
1 hr 35 min
Yield:
20 skins
Level:
Easy

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

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.

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