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.

 

Tex-Mex Potato Skins

If you have been following my site for any time, you will know that my loaded potato skins are a big hit with many folks. It’s obvious in what user pin, and comment on. I mean who doesn’t love a great potato skin, right? I love them so much that they have their own category on my site, as well as their own website at http://www.bakedpotatoskins.com/ that’s how much I love them. Recently, I have been thinking of all of the great Tex-Mex I had while living in Dallas, Texas. There was a restaurant right down the street from my first job called Chuy’s. The place was dangerous. I say that because I probably ate there once a week, and the plates were loaded with great beans, rice, and things like enchiladas, burritos, and chimichangas. It was Tex-Mex heaven. With that said, I have been craving Tex-Mex food, and upon looking around my kitchen, I had some of the basic ingredients, but I was dying to use up the leftovers from the nacho night a couple of days ago. This is when the light sparked, and why I decided to come up with these Tex-Mex potato skins. They were heavenly.

Tex-Mex Potato Skins Recipe

Let’s get started.

Ingredients:

  • 2 russet potatoes
  • 1 1/2 cups refried beans, cooked
  • 1/2 cup enchilada sauce
  • 1 cup ground chuck, cooked
  • 1/2 small onion, diced
  • 1 jalapeno pepper, cored, seeds removed, diced
  • 1/2 tomato, diced
  • 1/2 avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • salt and pepper to taste
  • 2 cups shredded cheddar jack cheese
  • 2 tbsp unsalted butter, melted
  • sour cream, 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.

To a skillet, add in the cooked ground beef, the enchilada sauce, and the onion. Cook for about 5 minutes on medium heat until the sauce comes to a slow boil and the onion softens.

How to make Tex-Mex Potato Skins

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. Remove, then fill each potato skin with a layer of refried beans. Top the beans with the meat mixture and then top each one with cheese.

Place these back into the oven, and cook until the cheese is nice and melted.

Remove, and top with the diced tomatoes, jalapeno, avocado, and cilantro. Top each with a dollop of sour cream, and then go to town.

Now did these Tex-Mex potato skins satisfy my craving for Tex-Mex food? Absolutely. They were awesome, and what’s not to love when you get everything you love in a couple of bites! Not only that, but I was able to use my leftovers, which I am a total fan of transforming those into something playful.

Tex-Mex Potato Skins Recipe

If you ever get that craving like I did, give these a shot and let me know what you think. Did I mention these are totally worth making for any game day event?

Tex-Mex Potato Skins
Author: 
Recipe type: Appetizers
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 russet potatoes
  • 1½ cups refried beans, cooked
  • ½ cup enchilada sauce
  • 1 cup ground chuck, cooked
  • ½ small onion, diced
  • 1 jalapeno pepper, cored, seeds removed, diced
  • ½ tomato, diced
  • ½ avocado, diced
  • ¼ cup fresh cilantro, chopped
  • salt and pepper to taste
  • 2 cups shredded cheddar jack cheese
  • 2 tbsp unsalted butter, melted
  • sour cream, 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. To a skillet, add in the cooked ground beef, the enchilada sauce, and the onion. Cook for about 5 minutes on medium heat until the sauce comes to a slow boil and the onion softens.
  4. 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.
  5. Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter. Remove, then fill each potato skin with a layer of refried beans. Top the beans with the meat mixture and then top each one with cheese.
  6. Place these back into the oven, and cook until the cheese is nice and melted.
  7. Remove, and top with the diced tomatoes, jalapeno, avocado, and cilantro. Top each with a dollop of sour cream, and then go to town.

 

Al Pastor Potato Skins

When many people mention they had tacos, or are having tacos, the immediate thought is that they are having tacos, most likely with flour tortillas, or store bought hard shells, loaded with crummy ground beef and a taco seasoning packet. Don’t get me wrong, I’m not saying there is anything bad with that, but, yes, to me that is not a  taco. My first suggestion to all of you is to visit a local Mexican restaurant, one that is not loaded with white Americans, and try their tacos. In particular, try the al pastor, which is marinated pork in chilies, onion, and pineapple, that is super tender, loaded with flavor, and topped with cilantro, onion, tomato, avocado, and fresh lime, all bundled in a couple of warm corn tortillas. To me, al pastor is the quintessential meat for a taco, especially in corn tortillas. To me, this is a perfect taco. You have two options when making al pastor, buy it from your local Mexican supermarket in their butcher department, or make it yourself.

Al Pastor Potato Skins

I’ve had al pastor on my mind for some time now, and so I decided to take those traditional flavors of an al pastor taco, and instead of folding that into corn tortillas, I decided, well, to load them up into some potato skins. Good? Yes. Great? You better believe it.

Ingredients:

  • 2 small to medium sized russet potatoes, rinsed clean
  • 2 tbsp unsalted butter, melted
  • salt
  • pepper
  • 1 cup of cooked al pastor
  • 3 tbsp fresh cilantro, chopped
  • 1 roma tomato, diced
  • 1/2 avocado, diced
  • 3 tbsp onion, minced
  • 1 lime, quartered
  • 3 tbsp pineapple, diced

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, into three segments of one potato, long slices. So each potato will yield two skins, right? Discard the middle slice and reuse for breakfast the following morning, or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.

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 some salt and pepper.

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

Remove them from the oven and prepare everything for the next step.

Add in approximately 1/4 cup of the cooked al pastor into each potato skin. Top that with some tomato, avocado, onion, pineapple, and shower with some of the cilantro. Squeeze just a bit of lime over the top. Repeat, and serve.

These al pastor potato skins were freaking delicious. They were everything you would expect in what I define as a perfect taco, but with the corn tortilla. Instead, a really awesome potato skin housed the awesome balance of flavors.

If you are looking for something fun, exciting, and different to make, give these a try, and happy Cinco de Mayo!

 

Gyro Potato Skins

I love gyros. I really do. I love everything about them, even the smell that seems to live with your for about six hours after eating one. That punch of onion, the salt feta in a side salad, and the tzatziki sauce that is slathered over the awesome meat. It could be one of my top ten favorite plates of food. But you see, I really do not have any decent gyro places in the area where I live. Now sure, I could drive ten miles away and feed my desire for that great sandwich, but at the end of the day, I’m too tired to even consider that. So what is a man to do? Well, make my own.

Gyro Potato Skins

As my craving grew stronger, I figured I would go ahead and make my homemade gyros, as I have done in the past, but instead of going the pita route, I decided I would create a gyro potato skin, because I really wanted that crispy french fry to go right along with it. So why not put everything into a few bites, right?

Let’s get started.

Ingredients for the gyros:

  • 2 boneless lamb chops
  • 2 1/2 lbs of boneless beef round steak
  • 3 tbsp of dried oregano (I use the Mexican oregano)
  • 2 tsp garlic powder
  • 1 tsp fresh cracked black pepper
  • 1 1/2 tsp salt
  • 2 tsp dill weed
  • 1/2 tsp ground thyme
  • Olive oil
  • Kitchen String

Ingredients for the Tzatziki Sauce:

  • 12 oz plain Greek yogurt
  • 1/2 large cucumber, peeled, seeded, and diced, squeeze as much liquid out
  • 3 cloves of garlic, grated
  • 1 tsp lemon juice
  • 1 tsp vinegar
  • 1 tbsp olive oil
  • salt to taste
  • pepper to taste

Ingredients for the Potato Skins:

  • 2 whole russet potatoes, cleaned
  • 2 tbsp unsalted butter, melted
  • pinch of salt
  • pinch of pepper
  • 1 tomato, diced
  • 1 small onion, diced
  • kalamata olives, optional

Make the tzatziki sauce ahead of time by adding all of the ingredients to a bowl, and stir well. Cover and refrigerate until you are ready to use it on the potato skins. This makes a bunch, so you can use it on sandwiches, or make traditional gyros as well and use it on them.

To make the gyros, start by getting some plastic wrap ready, as you will want a large enough piece on both of the bottom and top of the meat. Lay the plastic wrap on your meat board, then top with your lamb chops, adding the top piece of the plastic wrap on top. Use your meat mallet and pound the meat into approximately 1/4 inch thick, being careful not to tear the meat. Best practice is to pound from the center outward. Repeat this process with the boneless beef round.

Now, if you have a spice mill, or better yet, a coffee grinder dedicated to spices, get it out. Add in all of your spices, and grind until you have a fine powder. To the pounded lamb, add about a tablespoon of olive oil to the top, and spread evenly over the top. This will act as a glue to hold on the spices we just ground up. Use about half of the spice mix and evenly coat the top of the lamb. Use a fork, and quickly jab the meat, making certain that all of the spice flavors penetrate the meat.

Do the same with the beef, reserving about a tablespoon of the spice rub.

Now, cut about six inch strips of the kitchen string, as we are going to roll up the meat and tie it to prevent it from unraveling. Add the lamb on top of the beef, and tightly roll into a log. Secure and tie it with the string. Rub more olive oil on the top of the meat, and use the remaining herb mixture to coat the meat log. Cover and place in the refrigerator to let it marinate for at least an hour, or overnight.

Before you are ready to grill, remove the meat from the refrigerator and let it come to room temperature before placing it on the grill.

Bring your grill to a medium heat, and place the meat log on the grill, cooking for at least 1 hour. Check the meat about every 10-15 minutes, turning a quarter turn, building a nice dark crust on the meat. The meat should register about 140 degrees before removing it from the grill.

Cover and let the meat rest for about 10 minutes before slicing into it and making your gyros sandwich. Slice the meat when you are ready.

How to make gyro potato skins recipe

Now, make the potato skins.

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. Be gentle and scoop out the potato, leaving a bit so the skin holds up. You still want some potato in the shell.

Brush the interior and exterior of each potato skin with the melted butter. Season the inside of each skin with salt and pepper.

Place them under the broiler for 12-15 minutes until the insides get a bit crispy from the melted butter. I like to go a bit extra crispy with these, but it’s your call. Pull them out when you know they are ready.

Now it is time to assemble the potato skins. Slice a generous amount of the gyro meat. Place inside of each potato skin, then top with onions, tomatoes, and the tzatziki sauce. Plate, and serve.

These were amazing and I’m glad I thought of turning a traditional gyro into a potato skin. It was everything you wanted, all in a few bites. If you are looking for a new twist in serving something up for your next get together, give these a shot. I hope you enjoy!

Gyro Potato Skins
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Ingredients for the gyros:
  • 2 boneless lamb chops
  • 2½ lbs of boneless beef round steak
  • 3 tbsp of dried oregano (I use the Mexican oregano)
  • 2 tsp garlic powder
  • 1 tsp fresh cracked black pepper
  • 1½ tsp salt
  • 2 tsp dill weed
  • ½ tsp ground thyme
  • Olive oil
  • Kitchen String
  • Ingredients for the Tzatziki Sauce:
  • 12 oz plain Greek yogurt
  • ½ large cucumber, peeled, seeded, and diced, squeeze as much liquid out
  • 3 cloves of garlic, grated
  • 1 tsp lemon juice
  • 1 tsp vinegar
  • 1 tbsp olive oil
  • salt to taste
  • pepper to taste
  • Ingredients for the Potato Skins:
  • 2 whole russet potatoes, cleaned
  • 2 tbsp unsalted butter, melted
  • pinch of salt
  • pinch of pepper
  • 1 tomato, diced
  • 1 small onion, diced
  • kalamata olives, optional
Instructions
  1. Make the tzatziki sauce ahead of time by adding all of the ingredients to a bowl, and stir well. Cover and refrigerate until you are ready to use it on the potato skins. This makes a bunch, so you can use it on sandwiches, or make traditional gyros as well and use it on them.
  2. To make the gyros, start by getting some plastic wrap ready, as you will want a large enough piece on both of the bottom and top of the meat. Lay the plastic wrap on your meat board, then top with your lamb chops, adding the top piece of the plastic wrap on top. Use your meat mallet and pound the meat into approximately ¼ inch thick, being careful not to tear the meat. Best practice is to pound from the center outward. Repeat this process with the boneless beef round.
  3. Now, if you have a spice mill, or better yet, a coffee grinder dedicated to spices, get it out. Add in all of your spices, and grind until you have a fine powder. To the pounded lamb, add about a tablespoon of olive oil to the top, and spread evenly over the top. This will act as a glue to hold on the spices we just ground up. Use about half of the spice mix and evenly coat the top of the lamb. Use a fork, and quickly jab the meat, making certain that all of the spice flavors penetrate the meat.
  4. Do the same with the beef, reserving about a tablespoon of the spice rub.
  5. Now, cut about six inch strips of the kitchen string, as we are going to roll up the meat and tie it to prevent it from unraveling. Add the lamb on top of the beef, and tightly roll into a log. Secure and tie it with the string. Rub more olive oil on the top of the meat, and use the remaining herb mixture to coat the meat log. Cover and place in the refrigerator to let it marinate for at least an hour, or overnight.
  6. Before you are ready to grill, remove the meat from the refrigerator and let it come to room temperature before placing it on the grill.
  7. Bring your grill to a medium heat, and place the meat log on the grill, cooking for at least 1 hour. Check the meat about every 10-15 minutes, turning a quarter turn, building a nice dark crust on the meat. The meat should register about 140 degrees before removing it from the grill.
  8. Cover and let the meat rest for about 10 minutes before slicing into it and making your gyros sandwich. Slice the meat when you are ready.
  9. Now, make the potato skins.
  10. 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.
  11. Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise. Be gentle and scoop out the potato, leaving a bit so the skin holds up. You still want some potato in the shell.
  12. Brush the interior and exterior of each potato skin with the melted butter. Season the inside of each skin with salt and pepper.
  13. Place them under the broiler for 12-15 minutes until the insides get a bit crispy from the melted butter. I like to go a bit extra crispy with these, but it's your call. Pull them out when you know they are ready.
  14. Now it is time to assemble the potato skins. Slice a generous amount of the gyro meat. Place inside of each potato skin, then top with onions, tomatoes, and the tzatziki sauce. Plate, and serve.