Poutine Loaded Potato Recipe
Make Poutine Loaded Potato Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes
Gravy
Toppings & Garnish
Method
Potatoes
- 1
- 2
Oil and season
Rub each potato with olive oil, then sprinkle evenly with the 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper, rubbing the seasoning into the skin so it adheres.
- 3
Bake
Place the potatoes directly on the oven rack or on a baking sheet and bake for 60–75 minutes, until the skins are crisp and a skewer or fork slides into the center easily. Timing depends on potato size; medium russets usually take ~60 minutes.
- 4
Finish
When potatoes are done, remove from oven. While still hot, slice each potato lengthwise about 3/4 of the way through and press the ends together to open and fluff the interior with a fork. Add 1/2 tablespoon unsalted butter into each potato (use the 'unsalted butter (for potatoes)') and fold into the flesh to make them creamy. Keep warm until assembly.
Gravy
- 5
Heat stock
If your beef stock is not hot, warm 2 cups of beef stock in a small saucepan over low heat so it’s warm when added to the roux.
- 6
Make roux
In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter (from 'unsalted butter (for gravy)'). Add 2 tablespoons all-purpose flour and whisk constantly for 1.5–2 minutes until the mixture is golden and smells slightly nutty (this cooks out the raw flour taste).
- 7
Whisk in stock and season
Gradually pour the warm beef stock into the roux while whisking continuously to avoid lumps. Bring to a gentle simmer, then add 1 teaspoon Worcestershire sauce, 1/2 teaspoon kosher salt (adjust later), and 1/2 teaspoon freshly ground black pepper. Simmer for 4–6 minutes until the gravy thickens to a pourable but substantial consistency. Taste and adjust salt/pepper as needed. Keep the gravy warm on very low heat, stirring occasionally.
Toppings & Garnish
- 8
- 9
Prepare scallions and parsley
Trim and thinly slice 3 scallions (white and green parts). Chop 2 tablespoons fresh parsley. Keep both ready for assembly.
- 10
Sour cream and seasoning
Spoon 1/2 cup sour cream into a small bowl (for topping). Measure out smoked paprika, and have salt and black pepper available for final seasoning.
- 11
Cheese curds
Measure 2 cups cheese curds and keep them at room temperature so they are slightly pliable (this helps them warm and soften when hot gravy is added).
Assembly
- 12
Layer cheese curds
Place a baked and buttered potato on a plate. Immediately top the open, fluffed potato flesh with a generous handful (about 1/2 cup) of cheese curds so they sit directly on the hot potato to begin softening.
- 13
Add gravy
Ladle 1/3 to 1/2 cup of hot beef gravy over the cheese curds and potato (add more if you prefer it saucier). The heat from the gravy should soften the curds; they will partially melt but should retain some chew for classic poutine texture.
- 14
Finish with bacon and dollop
Scatter chopped crispy bacon over the gravy and curds. Add a tablespoon or two of sour cream (or a dollop to taste) on the side or on top for creaminess.
- 15
Garnish and season
Sprinkle sliced scallions and chopped parsley over each loaded potato. Dust lightly with 1/4 teaspoon smoked paprika and season with salt and freshly ground black pepper to taste. Serve immediately while gravy and potatoes are hot.
