- 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.
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.