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1
Preheat the oven to 350 degrees F.
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2
Skin the potatoes.
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3
Reserve the skins.
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4
Add 1 teaspoon salt to the potato skins and let sit.
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5
Dice the potato flesh and boil until fork tender.
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6
Do not over boil.
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7
Put the potato skins into a clean towel and wring out any moisture.
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8
Toss the skins with 1/2 teaspoon more salt and 1/2 teaspoon of the paprika.
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9
Spread on a baking sheet.
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10
Bake for 15 minutes.
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11
Cook the bacon until crisp.
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12
Remove from the pan to cool slightly.
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13
Dice the bacon.
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14
In a saute pan over medium heat, cook the shallots in a little butter until soft.
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15
In a large bowl, mix together the shallots, white Cheddar, green onions and remaining butter until partially creamy and partially chunky.
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16
Then fold in the bacon.
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17
Add salt and pepper to taste and mix to combine.
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18
Refrigerate the mixture until cool.
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19
When ready to serve, fill a Dutch oven with the canola oil and heat to 375 degrees F.
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20
In another bowl, add the remaining 1/2 teaspoon paprika and some salt and pepper to the arrowroot flour.
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21
Make 1-inch balls with the potato mix.
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22
Then dip in the egg, dip in the arrowroot flour, dip in the egg again and stuff the potato skins.
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23
Fry until golden brown and warm, 1 to 2 minutes.
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24
Serve immediately.
