Re-Stuffed Potato

Re-stuffed Potato

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Danny McSharry

By
@Irishdan893411

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

Rating:

★★★★★ 1 vote

Serves:
10
Prep:
3 Hr
Cook:
55 Min

Ingredients

  • 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

How to Make Re-Stuffed Potato

Step-by-Step

  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.

Printable Recipe Card

About Re-Stuffed Potato

Course/Dish: Beef Potatoes



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