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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
6 ounces cream cheese with garlic and herbs, softened |
1/2 cup sour cream |
1/4 cup milk |
8 slices bacon, cooked and crumbled |
4 green onions, white and part of the green, finely chopped |
4 large baked potatoes |
2 tablespoons butter |
2 tablespoons all-purpose flour |
1 1/2 cups beef broth |
1 tablespoon worcestershire sauce |
8 ounces white cheese curds |
Directions:
1. Preheat oven to 350°F.
2. Combine cream cheese, sour cream, and milk, and blend until smooth.
3. Stir in bacon and green onions.
4. Cut the potatoes carefully in half lengthwise.
5. Scoop out most of the pulp, but leave some attached to the shell. Set shells aside.
6. Stir potato pulp into the cream cheese mixture.
7. Place the potato shells in a baking dish.
8. Divide the cream cheese mixture among the potato shells.
9. Bake until heated through, about 10 minutes.
10. Meanwhile, melt butter over medium-high heat.
11. Whisk in flour and cook, whisking, until just browned.
12. Whisk in broth and Worcestershire sauce.
13. Bring to a boil, reduce heat to very low and simmer, stirring occasionally, until thickened.
14. Remove potatoes from oven.
15. Ladle a generous spoonful of gravy over each potato and top with the cheese curds.
16. Return to oven and bake until cheese is melted.
17. Serve remaining gravy on the side.
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