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re-stuffed potato

(2 ratings)
Irishdan893411 avatar
Blue Ribbon Recipe by
Danny McSharry
@Irishdan893411
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 ratings)
yield 10 serving(s)
prep time 4 Hr 15 Min
cook time 18 Min
method Bake

Ingredients For re-stuffed potato

  • 10 md
    Idaho potatoes
  • vegetable oil, for frying
  • 1 c
    butter, room temperature
  • 1 c
    sour cream
  • 1/4 c
    fresh parsley leaves, minced
  • 2 Tbsp
    Cajun spice or any spice you prefer
  • 2 c
    grated cheddar cheese, plus more for topping
  • 2 c
    grated Parmesan
  • 4 c
    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.
  • Baking potatoes.
    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.
  • Cooled potatoes cut in half.
    2
    Once cooled, split the potatoes lengthwise.
  • Scooping the center out of the potatoes.
    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.
  • Frying the potato skins.
    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.
  • Draining fried potato skins.
    5
    Once golden brown, remove the skins and hold on a baking sheet for stuffing.
  • Scooped potatoes in a bowl with butter, sour cream, parsley, and Cajun spice.
    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.
  • Adding cheese to the bowl.
    7
    Add the cheeses and mix well with a spoon. Preheat the oven to 350 degrees F once more.
  • Pulled pork and potato mixture added to the fried potato skin.
    8
    "Re-stuff" the skins with the pork and then top with the potato mixture.
  • Sprinkled with cheese.
    9
    Top with more cheddar cheese.
  • Baked until the cheese melts.
    10
    Bake until the cheese is melted, 15 - 18 minutes.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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