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
- 4 russet (baking) potatoes, oblong, about 3-4 inches long
- Cheese curds *
- Poutine gravy (homemade poutine gravy or store bough**
- Salt and pepper
- Vegetable Oil or melted butter, for brushing
- Frozen or homemade french fries
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.