Poutine Style Baked Potatoes
October 14, 2011
"I came up with this recipe when I had leftover baked potatoes I wanted to use. They turned out so good I make them regularly now. I have written this recipe from scratch, but if you are using leftover potatoes, just make sure you use well reheated potatoes."
- Serving Size: 1 (386.4 g)
- Calories 378.2
- Total Fat - 20.4 g
- Saturated Fat - 6.9 g
- Cholesterol - 26.8 mg
- Sodium - 851.1 mg
- Total Carbohydrate - 38.2 g
- Dietary Fiber - 4.5 g
- Sugars - 4.8 g
- Protein - 12.8 g
- Calcium - 211.9 mg
- Iron - 2.1 mg
- Vitamin C - 18.4 mg
- Thiamin - 0.2 mg
Clean potatoes well and pat dry and cover with foil wrap.
Bake in a preheated 400 degree Fahrenheit oven for 1 hour.
In the last 10 minutes of bake time cook the butter and flour in a sauce pan for about 2 minutes.
Add the broth and bay leaf and simmer until thickened.
Remove the foil wrap and split the potato open.
Remove and fluff some of the inside of the potatoes.
Mix with cheese and re-stuff into the potatoes.
Remove bay leaf from gravy and pour over potatoes.
Top each potato with 1 tablespoon sour cream, if using.
Tips & Variations
No special items needed.