If you didn’t think #potatoweek would come with a poutine recipe, then you clearly don’t know me very well. For day two of #potatoweek I’ve crossed two favorite bar snacks into one ultimate one. One Canadian favorite for imbibers everywhere meets another one that was popularized at casual dining restaurants mostly found on my side of the border.
When you sit and think about it the potato skin is the perfect vehicle for poutine. This boat of crispy potato goodness holds all that delicious brown gravy and squeaky cheese curds. There is also plenty of room to add some toppings to round it out as a complete meal. I just added a little crispy proscuitto, but smoked meat, pulled pork, grilled chicken or even roasted veggies would be perfect.
Poutine may be known as the ultimate hangover food, but I like to enjoy it anytime of the day and it doesn’t have to be a gut bomb either!
Before I share my recipe, I’d be a bad wife if I didn’t say anything today. A little peak back into my archives and you’ll always find a post on September 10th. Happy Birthday Braden!!! Last year you got Caramel Stout Brownies, this year you get one of your favorite things, poutine! I can get mushy but you guys came here for potatoes this week. Instead, I’m just going to pimp his new music project instead. Who here loves 90′s music? Well then you should watch these videos of The Alternatives!
- 3 large russet potatoes
- canola oil
- 1 cup veal or beef stock
- ½ tablespoon cornstarch
- ½ tablespoon unsalted butter
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon kosher salt
- 4oz cheese curds
- 4oz cubed proscuitto
- Heat your oven to 400 degrees F. Scrub clean your potatoes and prick them with the tines of a fork. Bake for 45 minutes to an hour or until they are tender.
- Let the potatoes cool for about 10 minutes and cut in half lengthwise.
- Scoop out the interior of the potato, leaving ¼ of inch thickness. Reserve the excess potato for another use.
- Line a baking sheet with parchment paper and brush the inside and outside of the potatoes with canola oil.
- Increase the oven temperature to 425 degrees
- Place the potatoes skin side up and bake for 10-15 minutes or until the skin is crispy. Flip and back for another 10 minutes.
- While the potatoes are baking, in a medium saute pan cook the proscuitto until crisp.
- In a small saucepan over medium heat bring the stock to boil, remove a tablespoon and whisk it with the cornstarch to create a slurry.
- Pour the slurry back into the stock and return to a boil. Whisk in the butter and cook until the gravy has thickened, about 5 minutes. Season with salt and pepper.
- Place the potato skins on a platter and fill with cheese curds and crisp proscuitto, pour the hot gravy in the inside of each potato skin and serve immediately.