Ingredients

• 10 medium Idaho potatoes
• 8 cups vegetable oil
• 2 sticks butter, at room temperature
• 1 cup sour cream
• 1/4 cup fresh parsley leaves, minced
• 2 tablespoons Cajun spice
• 4 cups cooked and shredded pork butt
• 2 cups grated Cheddar
• 2 cups grated Parmesan

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Instructions

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. Preheat the oven to 350 degrees F. Heat the oil in a deep fryer to 350 degrees F.
5. 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.
6. 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.
7. 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.