Total Time:4 hr 25 min
Prep:20 min
Inactive:2 hr 30 min
Cook:1 hr 35 min
Yield:
20 skins
Level:
Easy
ngredients
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
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Directions
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.
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.
Preheat the oven to 350 degrees F. Heat the oil in a deep fryer to 350 degrees F.
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.
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.
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.
