re-stuffed potato

★★★★★ 1 Review
Irishdan893411 avatar
By Danny McSharry
from Brockton, MA

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

★★★★★ 1 Review
serves 10
prep time 3 Hr
cook time 55 Min

Ingredients For re-stuffed potato

  • 10 md
    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
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How To Make re-stuffed potato

  • 1
    Preheat the oven to 350 degrees F.
  • 2
    Bake the potatoes until cooked through, 50 to 60 minutes. Remove and allow to cool for a minimum of 2 hours.
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • 6
    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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