Re-Stuffed Potato Skins (Robert Irvine) |
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Prep Time: 20 Minutes Cook Time: 95 Minutes |
Ready In: 115 Minutes Servings: 20 |
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Ingredients:
10 medium idaho potatoes |
8 cups vegetable oil |
2 sticks butter, at room temperature |
1 cup sour cream |
1/4 cup fresh parsley leaves, minced |
2 tablespoons cajun spice |
4 cups cooked and shredded pork butt |
2 cups grated cheddar |
2 cups grated parmesan |
Directions:
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. Preheat the oven to 350 degrees F. Heat the oil in a deep fryer to 350 degrees F.
5. 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.
6. 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.
7. 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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