Real Recipes From Real Home Cooks ®

re-stuffed potato

★★★★★ 2
a recipe by
Danny McSharry
Brockton, MA

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

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 @kitchencrew
★★★★★ 2
serves 10
prep time 3 Hr
cook time 55 Min
method Deep Fry

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, reserve some for sprinkling onto stuffed potatoes
  • 2 c
    grated Parmesan
  • vegetable oil, for frying

How To Make re-stuffed potato

Test Kitchen Tips
We only used 1 Tbsp of Cajun seasoning. Depending on the size of your potatoes, you may want to cut back on seasoning.
  • Baking potatoes.
    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.
  • Cooled potatoes cut in half.
    Once cooled, split the potatoes lengthwise.
  • Scooping the center out of the potatoes.
    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.
  • Frying the potato skins.
    Fry the potatoes to a golden brown, in batches if necessary. This should take 3 to 4 minutes per batch.
  • Draining fried potato skins.
    Once golden brown, remove and hold on a baking sheet for stuffing.
  • Scooped potatoes in a bowl with butter, sour cream, parsley, and Cajun spice.
    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.
  • Adding cheese to the bowl.
    Add the cheese and mix well with a spoon.
  • Pulled pork and potato mixture added to the fried potato skin.
    Then "re-stuff" the skins with the pork and then top with the potato mixture.
  • Sprinkled with cheese.
    Top with remaining cheddar cheese.
  • Baked until the cheese melts.
    Bake until the cheese is melted, 15 to 18 minutes.