Poutine meets potato skins in these delicious Poutine Potato Skins. No plates required. Great football food!
Yes, it's time to think about football food! I'm not much in to the football part of Super Bowl Sunday, but I'm definitely in to the food. As far as I'm concerned, it's the one day of the year where any food is acceptable. And it's in that spirit that I share these Poutine Potato Skins. I mean, what could possibly be better than combining poutine with potato skins??!! And yes, you can pick them up and eat them, too :)
This isn't much of a "recipe" per se, but more just some ideas on how to put it together. There is lots of flexibility in terms of how you cook your fries, what gravy you use and some alternatives to cheese curds, if you can't find them. Pretty much how ever you make these, they will be awesome :)
Be sure to check out the "Cook's Notes" below for a few more tips and ideas for this recipe.
Cook's Notes for Poutine Potato Skins
If you can't find cheese curds, the next best alternative would be pizza mozzarella cheese, torn (not cut!), into large chunks.
Here in Canada, poutine sauce/gravy is widely available in both dry mix and cans. You could also use a beef, brown or chicken gravy. Or try combining beef gravy with chicken gravy, for something that approximates a poutine gravy.
Poutine Potato Skins
Ingredients
- 4 russet (potatoes, , oblong, about 3-4 inches long
- Cheese curds
- Poutine gravy , homemade poutine gravy or store bought
- Salt and pepper
- Vegetable Oil or melted butter , for brushing
- Frozen or homemade french fries
Instructions
- Preheat oven to 400° Scrub potatoes, pierce with a fork a couple of times and place on a baking sheet. Bake in preheated oven 60-75 minutes until soft (test by inserting a sharp knife along the side edge - where you will eventually cut it in half).
- Remove potatoes from oven, leaving oven on. (If baking frozen fries, set oven temperature to that needed for the fries). Allow potatoes to cool 15 minutes. Cut potatoes in half lengthwise. Scoop out potato, leaving a 1/4-1/2-inch of potato on the skin. Place hollowed out skins on baking sheet, skin side down. Brush with melted butter or oil and sprinkle with salt and pepper.
- (Note: If baking frozen fries, save time by placing them on a baking sheet together with the potato skins. If you're not cooking your fries in the oven, you could also broil the skins to crispy them up. It's quicker, but do watch them closely so they don't burn).
- To serve: Top potato skins with cooked fries. Sprinkle with cheese curds and ladle gravy over top. Garnish with chopped parsley, if desired.
Nutrition
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.
Laura (Tutti Dolci) says
Love these skins, what a perfect game day treat!
Jennifer says
Thanks so much, Laura :)
Chris Scheuer says
Oh my gosh, you're right Jennifer, these would be perfect for watching the big game. Or for just chatting (and eating) with friends while everyone else is watching the big game (that would be me). What a fun, unique and delicious combination!
Jennifer says
Thanks Chris :) The food is a big part of the day!
Jennifer says
Thanks Cheyanne. I'm learning to like football at least. Progress :)
Cheyanne @ No Spoon Necessary says
I'm more into the food than the football too, although I do LOVE football... I just love food so much more! ;) These skins look seriously delicious, Jennifer! Total drool-fest happening over here! Poutine is amazing on its own, but stuffed into some potato skins?! HEAVEN! I want to reach through my screen and eat ALL this stuffed scrumptiousness! GIMME GIMME! Pinned! Cheers, friend!
Tricia @ Saving room for dessert says
This is new for me! Where has poutine been all my life? Sounds and looks wonderful and with fries and potatoes and cheese - PERFECT football / game day deliciousness! (I accidentally typed foodball instead of football - haha) Totally perfect man food - Have a lovely day!
Jennifer says
Thanks Tricia. Poutine is a Canadian staple - on every menu of just about every restaurant :) It is the ultimate comfort food. Definitely worth trying!
Melissa @ Now You're Cookin' says
Potatoes inside potatoes? YES!! Major yum.
Jennifer says
Thanks Melissa! My thoughts exactly ;)
Mary Ann | The Beach House Kitchen says
Wow Jennifer! You have outdone yourself! This looks totally fabulous! I'm embarrassed to say I've never tried poutine, but after looking at your recipe and your amazing photos I NEED to try it soon!
Jennifer says
Thanks Mary Ann and you must seek out some cheese curds to try it. It is the ultimate comfort food :)
Linda | The Baker Who Kerns says
Wow you are like the master of comfort food! This looks amazing! This is the kind of food that when you eat it you instantly feel good!
Jennifer says
Thanks Linda. I blame it on our long winter here and too many hours cooped up :)
Katrina says
You are the absolute best flipping human for coming up with this! Pure genius!!
Jennifer says
Thanks Katrina. I'm disappointed I didn't think of it earlier ;)