Poutine-Style Twice-Baked Potatoes
 
 
Ingredients
  • GRAVY
  • 4 tablespoons unsalted butter
  • 4 tablespoons sweet white rice flour
  • 2 cups mushroom stock
  • ¼ teaspoon dried sage
  • ½ teaspoon finely chopped thyme
  • Kosher salt and freshly ground pepper
  • STUFFED POTATOES
  • 3 pounds baked potatoes (Food and Wine recommends 6, but we used 4 extra large)
  • 4 tablespoons unsalted butter
  • ¾ cup milk
  • ½ cup sour cream
  • Kosher salt and freshly ground pepper
  • ¾ cup cheese curds or fresh mozzarella cheese, torn into small pieces
  • Thinly sliced scallions, for garnish
Instructions
  1. MAKE THE GRAVY In a small saucepan, melt the butter. Add the sweet white rice flour and cook over moderate heat, stirring, until deep golden brown, about 5 minutes. Add the mushroom stock, sage and thyme and cook until thickened to a gravy-like consistency, 15 to 20 minutes. Season with salt and black pepper. Keep warm.
  2. PREPARE THE STUFFED POTATOES Cut one ½-inch-wide strip off the top of each baked potato. Scoop the potato flesh into a large bowl. Place the potato shells on a baking sheet. In a small saucepan, heat butter and milk over medium-low heat until the butter is melted. Using a ricer or masher, mash the potato flesh with the butter and milk mixture into another large bowl. Stir in the sour cream and season with salt and pepper.
  3. Preheat the oven to 450º. Spoon about ⅔ cup of the mashed potato mixture into each potato shell and make a well in the center. Bake for about 20 minutes, until heated through and golden on top. Spoon some gravy into the well of each potato, then top with ½ cup of the torn cheese. Bake the potatoes for about 5 minutes, until the cheese is melted. Transfer the potatoes to a serving platter and top with the remaining cheese. Garnish with scallions and serve with extra gravy.
Recipe by Allons-Eat! at https://www.allonseat.com/poutine-style-twice-baked-potatoes/