Re-Stuffed Potato Skins
Serves: 3
Ally Shanahan
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350 degrees F
2
Bake the potatoes until cooked through, 50 to 60 minutes
3
Remove and allow to cool for a minimum of 2 hours
4
Once cooled, split the potatoes lengthwise and scoop out a pocket, saving the scooped potatoes
5
Place the potato skins skin-side down on a baking sheet
6
Place the skins in the refrigerator for 30 minutes to rest
7
Preheat the oven to 350 degrees F
8
Heat the oil in a deep fryer to 350 degrees F
9
Fry the potatoes to a golden brown, in batches if necessary
10
This should take 3 to 4 minutes per batch
11
Once golden brown, remove and hold on the baking sheet for stuffing
12
In a mixer, whip the reserved scooped potatoes on low until mixed
13
Add the butter, sour cream, parsley and Cajun spice
14
Mix until well blended, 2 to 3 minutes, then remove from the mixer
15
Add the cheese and mix well with a spoon
16
Then "re-stuff" the skins with the pork and then top with the cheeses
17
Bake until the cheese is melted, 15 to 18 minutes