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. This recipe goes great with a group of friends and a football game. Having the kids' friends over? This works.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Meat Appetizers Yield: 6 Servings
Ingredients :
- 10 medium Idaho potatoes
- 2 stick(s) butter
- at room temperature
- 1 cup(s) sour cream
- 1/4 cup(s) fresh parsley leaves
- minced
- 2 tablespoon(s) Cajun spice or any spice you prefer
- 4 cup(s) cooked and shredded pork butt
- 2 cup(s) grated cheddar
- reserve some for sprinkling onto stuffed potatoes
- 2 cup(s) grated Parmesan
- vegetable oil
- for frying
Intructions :
- 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.
- 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.
- 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 a 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 potato mixture.
- Top with remaining cheddar cheese.
- Bake until the cheese is melted
- 15 to 18 minutes.
Rated 5/5 based on 98 Reviews
Keyword : recipe-American-Meat Appetizers-Deep Fry