Name: Re-Stuffed Potato Skins
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H35M0.000S
Total time: P0Y0M0DT4H25M0.000S
Yield: 20 skins
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.

Re-Stuffed Potato Skins

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