re-stuffed potato

Name: Re-Stuffed Potato
Prep time: 4 h 15 min
Cook time: 18 min
Yield: 10
Cuisine: American
Ingredients: 10 medium Idaho potatoes; vegetable oil, for frying; 1 cup(s) butter, room temperature; 1 cup(s) sour cream; 1/4 cup(s) fresh parsley leaves, minced; 2 tablespoon(s) Cajun spice or any spice you prefer; 2 cup(s) grated cheddar cheese, plus more for topping; 2 cup(s) grated Parmesan; 4 cup(s) cooked and shredded pork butt

(2 RATINGS)

229 Pinches 12 Photos

Danny McSharry

Brockton, MA

Updated on Aug 23, 2023

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

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Blue Ribbon Recipe

A meat and potatoes recipe in one delicious handheld appetizer. Frying potato skins makes them crunchy. Pulled pork makes these very hearty. You can use your favorite recipe or store-bought pulled pork. The potato filling is creamy, cheesy, and full of flavor. Baked and topped with more cheese, these stuffed potato skins are practically a meal.

— The Test Kitchen

prep time 4 Hr 15 Min

cook time 18 Min

method Bake

yield 10 serving(s)

Ingredients

10 medium Idaho potatoes
vegetable oil, for frying
1 cup butter, room temperature
1 cup sour cream
1/4 cup fresh parsley leaves, minced
2 tablespoons Cajun spice or any spice you prefer
2 cups grated cheddar cheese, plus more for topping
2 cups grated Parmesan
4 cups cooked and shredded pork butt

How To Make re-stuffed potato

Test Kitchen Tips

Depending on the size of your potatoes, you may want to cut back on seasoning. We only used 1 Tbsp of the Cajun seasoning.

Step 1

Preheat the oven to 350 degrees F. Place the potatoes on a foil-lined baking sheet and bake until cooked through, 50 to 60 minutes. Remove and allow to cool for a minimum of 2 hours.

Step 2

Once cooled, split the potatoes lengthwise.
Step 3

Scoop out a pocket, saving the scooped potatoes in a large bowl. Place the potato skins skin-side down on a baking sheet and refrigerate for 30 minutes.
Step 4

Heat the vegetable oil in a large pot. Fry the potatoes to a golden brown (in batches if necessary). This should take 3 to 4 minutes per batch.
Step 5

Once golden brown, remove the skins and hold on a baking sheet for stuffing.
Step 6

Using a mixer, whip the reserved scooped potatoes. Add the butter, sour cream, parsley, and Cajun spice. Mix until well blended, 2 to 3 minutes.
Step 7

Add the cheeses and mix well with a spoon. Preheat the oven to 350 degrees F once more.
Step 8

"Re-stuff" the skins with the pork and then top with the potato mixture.
Step 9

Top with more cheddar cheese.
Step 10

Bake until the cheese is melted, 15 - 18 minutes.
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