Re-Stuffed Potato Skins

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   ["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."]

* Per serving · 4 servings · Values may vary.

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