Potato Skin Poutine

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"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


  • 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 & Variations

No special items needed.

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