Poutine-Style Twice-Baked Potatoes

This dish was created for the subreddit, /r/52weeksofcooking, where the theme was “Potatoes”. For a person who hates these boring themes and not the fondest of potatoes, I am really glad I made this. I found this theme boring because so many dishes have potatoes in them, I feel like they are like onions in that regard. Also, I was hesitant to make this because of the time commitment just for a baked potato but god damn it was so worth it.

The baked potatoes and the gravy can be made well in advanced to make this a little bit quicker.

A** Blood is a home made chili powder made out of ghost chilis that I make but any hot chili powder will do.

  • Servings: 6
  • Difficulty: easy
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Summary

  • Preparation Time: 30 minutes
  • Cooking Time: 105 minutes

Gravy Ingredients

2 Tablespoons Unsalted Butter
2 Tablespoons Flour
2 Cups Chicken Broth
1 Tablespoon Veal Demiglace
1/2 teaspoon Dried Sage
1/2 teaspoon Dried Thyme
1 Tablespoon Lemon Juice (about a half of a small lemon)
1 Tablespoon Heavy Cream
Kosher Salt to taste
Freshly Ground Pepper to taste

Stuff Potato Ingredients

6 Potatoes
Olive Oil, to taste
Kosher Salt, to taste
Freshly Ground Pepper, to taste
5 Tablespoons Unsalted Butter
1 Cup Whole Milk
1/2 Cup Sour Cream
3 oz Parmigiano-Reggiano, freshly grated
Pinch of A** Blood
1/3 Cup Chives, chopped
Canola Oil for frying
6 oz Thick Sliced Bacon (about 6 pieces)
1 Cup Mozzarella Cheese, shredded
Baked Potato Condiments (I used Sour Cream, chopped Green Onions, and Parsley)

Steps

  1. Preheat the oven to 425 degrees.
  2. Scrub the Potatoes, pat them dry, cover with Olive Oil, sprinkle on Kosher Salt and Pepper, prick several times with a fork, and place on a baking sheet.
  3. Bake for 45 – 60 minutes, until the skin is crispy and a sticking with a fork meets no resistance.
  4. Remove from oven and allow to cool.
  5. While the Potatoes are cooling, start the gravy. In a small pot, melt the Butter over medium heat.
  6. When the Butter is melted, add the flour, stirring, and cook until golden brown (about 5 minutes).
  7. Add the Chicken Broth, Veal Demiglace, Sage, and Thyme. Cook until thickened to a gravy-like consistency (about 15 minutes).
  8. While the gravy is cooking, juice the Lemon.
  9. As soon as the gravy is the correct consistency, stir in the Lemon Juice and Heavy Cream. Keep warm.
  10. Preheat the oven to 450 degrees.
  11. As soon as the Potatoes are cool enough to handle, prepare the Stuffed Potatoes. Cut a 1 1/2 inch wide strip off the top of each Baked Potato and set aside.
  12. Cut up the Butter and place in the bottom of a large bowl.
  13. Scoop out the Potato Flesh (including the flesh on the strip you just cut out), and pass it through a potato ricer on top of the Butter. This works best if the Potatoes are still a little warm to melt the Butter. If you do not have a potato ricer, you can just mash the Potatoes with a masher.
  14. Place the empty Potato Shells on a large baking sheet.
  15. Warm up the Milk either by heating on the stove in a small pot or in the microwave for 30 seconds.
  16. Add the warm Milk, Sour Cream, Parmigian-Reggiano, Dijon Mustard, A** Blood, Chives, Kosher Salt to taste, and Freshly Ground Black Pepper to taste. Stir together until well combined.
  17. Spoon the mashed Potato mixture into the Potato shells and make a well in each Potato. You might have some left over mashed potatoes, but who complains about that?
  18. Bake until heated through and golden on top (about 20 minutes).
  19. While the Stuffed Potatoes are baking, prepare the fried Potato Skins and Bacon. In a medium pot, heat the Canola Oil (use enough to have about 1 inch) to 350 degrees.
  20. While the Canola Oil is heating up, cut the skins into smaller wedges.
  21. Fry the Potato Skins until golden and crisp (about 2 minutes), drain the skins on a paper-towel lined plate.
  22. Add the Bacon to a small non-stick skillet and cook over medium heat until crisp, flipping as necessary (about 10 minutes). Drain the bacon on a paper-towel lined plate. When cool enough to touch cut up or crumble Bacon into bits.
  23. When the Potatoes are done baking, spoon some gravy into each well, and top with Mozzarella Cheese. Bake until the Cheese is melted (about 5 minutes).
  24. Transfer the Potatoes to plates and top with the Bacon bits, fried Potato Skins, and Condiments.
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