Potato Skin Poutine
Recipe: #19172
May 20, 2015
Categories: Side Dishes, Snacks, Bacon, Cheese, Potatoes, Game/Sports Day, Oven Bake, No Eggs, more
"Traditional poutine (french fries with cheese curds and gravy) never much appealed to me, but these are a different matter. They resemble twice-baked potatoes more than potato skins. Adapted from 300 Best Potato Recipes."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (651.4 g)
- Calories 981.1
- Total Fat - 59.4 g
- Saturated Fat - 29.1 g
- Cholesterol - 167.9 mg
- Sodium - 1939.1 mg
- Total Carbohydrate - 64.3 g
- Dietary Fiber - 8.4 g
- Sugars - 7.4 g
- Protein - 47.9 g
- Calcium - 663.4 mg
- Iron - 3.2 mg
- Vitamin C - 32.6 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat oven to 350°F.
Step 2
Combine cream cheese, sour cream, and milk, and blend until smooth.
Step 3
Stir in bacon and green onions.
Step 4
Cut the potatoes carefully in half lengthwise.
Step 5
Scoop out most of the pulp, but leave some attached to the shell. Set shells aside.
Step 6
Stir potato pulp into the cream cheese mixture.
Step 7
Place the potato shells in a baking dish.
Step 8
Divide the cream cheese mixture among the potato shells.
Step 9
Bake until heated through, about 10 minutes.
Step 10
Meanwhile, melt butter over medium-high heat.
Step 11
Whisk in flour and cook, whisking, until just browned.
Step 12
Whisk in broth and Worcestershire sauce.
Step 13
Bring to a boil, reduce heat to very low and simmer, stirring occasionally, until thickened.
Step 14
Remove potatoes from oven.
Step 15
Ladle a generous spoonful of gravy over each potato and top with the cheese curds.
Step 16
Return to oven and bake until cheese is melted.
Step 17
Serve remaining gravy on the side.
Tips
No special items needed.
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