Recipe courtesy of Robert Irvine
Episode: Scrimmages
Save Recipe 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

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Green Bean and Potato Casserole

Recipe courtesy of Damaris Phillips

Old School Sweet Potato Souffle

Recipe courtesy of The Neelys

Calley's Sweet Potato Pie

Recipe courtesy of Calley Anderson

Sweet Potato Casserole

Recipe courtesy of Anne Burrell

Smoked Salmon Pizza

Recipe courtesy of Robert Irvine

Potato Skins

Fiery Potato Skins

Recipe courtesy of Food Network Kitchen

Mexican Potato Skin Bites

Recipe courtesy of Aida Mollenkamp

Team Potato Skins

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword