Poutine Potato Skins

Poutine. If you have never had poutine, you must seek and consume this wonderful recipe from Quebec, Canada. Yes, our friends to the north created this recipe where you have twice cooked fries, topped with cheese curds, and smothered in a brown gravy. It’s bar food at it’s finest. It’s messy, and it’s really, really good. I’ve been thinking about poutine for quiet some time now, and recently I decided to take the idea of poutine, but twist it up a little bit. This is where the poutine potato skin came into play.

Poutine Potato Skins

Let’s get started.

Ingredients:

  • 2 whole russet potatoes
  • 2 tbsp unsalted butter, melted
  • 1 package McCormick Brown Gravy Mix
  • 1 small handful of french fries, cooked
  • 1 cup of white cheese curds
  • scallions, sliced (optional)

Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.

Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise.  With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.

Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.

Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.

During this time, make your brown gravy by emptying the package into a small sauce pan and add 1 cup of water. Mix, and bring to a simmer.

How to make poutine potato skins

Once the potato skins are nice and crispy on the exterior, remove from the oven, and add a few crispy french fries into the bottom of each potato. Yes, more potato in a potato.

Top with cheese curds, and pour on the hot brown gravy. Shower with sliced scallions if you desire.

Lordy, Lordy, Lordy. Let me tell you. There is poutine, and there is poutine that just got a whole heck of a lot better. Not only are these a bit more mess free, but it’s the perfect vehicle to serve in. You get the nice and crispy potato skin, the crisp texture of the fry, and then those darn delicious cheese curds, still with some squeak, and the saltiness from the brown gravy.

Poutine Potato Skins

I’ll admit, I ate three of them. My kids had no interest (I should say my oldest), but my wife, who I was skeptical if she would enjoy these, LOVED them.  Let’s just say I will be making these again soon. Hope you enjoy!

Poutine Potato Skins
Author: 
Recipe type: Appetizers
 
Ingredients
  • 2 whole russet potatoes
  • 2 tbsp unsalted butter, melted
  • 1 package McCormick Brown Gravy Mix
  • 1 small handful of french fries, cooked
  • 1 cup of white cheese curds
  • scallions, sliced (optional)
Instructions
  1. Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.
  2. Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise. With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.
  3. Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.
  4. Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.
  5. During this time, make your brown gravy by emptying the package into a small sauce pan and add 1 cup of water. Mix, and bring to a simmer.
  6. Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.
  7. Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise. With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.
  8. Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.
  9. Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.
  10. During this time, make your brown gravy by emptying the package into a small sauce pan and add 1 cup of water. Mix, and bring to a simmer.
  11. How to make poutine potato skins
  12. Once the potato skins are nice and crispy on the exterior, remove from the oven, and add a few crispy french fries into the bottom of each potato. Yes, more potato in a potato.
  13. Top with cheese curds, and pour on the hot brown gravy. Shower with sliced scallions if you desire.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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