Re-stuffed Potato Recipe

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Re-Stuffed Potato

Danny McSharry


This recipe goes great with a group of friend and a football game. Having the kids friends over? This works.

pinch tips: How to Freeze Fish, Meat & Poultry





3 Hr


55 Min


10 medium
idaho potatoes
2 stick
butter, at room temperature
1 c
sour cream
1/4 c
fresh parsley leaves, minced
2 Tbsp
cajun spice or any spice you prefer
4 c
cooked and shredded pork butt
2 c
grated cheddar
2 c
grated parmesan

Directions Step-By-Step

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.
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.

About this Recipe

Course/Dish: Beef, Potatoes