RE-STUFFED POTATO

Re-Stuffed Potato image

Provided by Danny McSharry

Categories Beef

Time 3h55m

Number Of Ingredients 8

10 medium 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
2 c grated parmesan

Steps:

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. 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.
5. 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.
6. 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.