Potato Skin Poutine Recipe

Place thinly sliced red onion in a heatproof jar or bowl.

Combine apple cider vinegar, water, sugar and kosher salt in a small saucepan and bring just to a simmer, stirring until sugar dissolves.

Pour hot pickling liquid over the onions, press down so they're submerged, let cool to room temperature, then refrigerate at least 30 minutes (ideally 1 hour) before using.

Preheat oven to 425°F (220°C). Scrub potatoes well and pat dry.

Prick each potato a few times with a fork. Rub with olive oil, sprinkle with kosher salt and black pepper. Place directly on oven rack or on a baking sheet and roast 45–60 minutes until tender when pierced with a skewer.

Remove potatoes and let cool until you can handle them. Cut each potato in half lengthwise. Scoop out most of the flesh leaving about 1/4 inch of rim so skins hold their shape. Reserve scooped potato for another use.

Brush the inside of each skin with melted butter. Return skins to baking sheet, cavity up, and bake 12–15 minutes more until edges are crisp and golden.

If you have larger slices, chop or shred smoked brisket into bite-sized pieces. Warm brisket gently in a saucepan with 1/2 cup beef au jus or drippings over low heat until heated through, 5–8 minutes. Keep warm.

Reserve remaining au jus to thin the mushroom gravy if needed.

In a medium skillet, melt 2 tablespoons butter over medium heat. Add diced onion and sauté 4–5 minutes until translucent.

Add sliced mushrooms and cook 6–8 minutes until they release liquid and begin to brown.

Stir in minced garlic and cook 30 seconds until fragrant.

Sprinkle flour over the mushroom-onion mixture and stir to coat. Cook 1–2 minutes to remove raw flour taste.

Gradually whisk in beef stock, scraping any browned bits from the pan. Add soy or Worcestershire, thyme, salt and pepper. Bring to a simmer and cook 6–8 minutes until slightly thickened. If too thick, stir in reserved au jus or a little water to reach saucy consistency.

Whisk together sour cream, mayonnaise, truffle oil, lemon juice, salt and pepper in a small bowl until smooth. Taste and adjust truffle oil or salt as desired. Keep chilled until ready to finish the dish.

Reduce oven temperature to 400°F (200°C). Arrange baked potato skins on a baking sheet.

Fill each potato skin with warm chopped smoked brisket (about 3 oz per half skin) and sprinkle generously with cheese curds so they cover the meat and cavity.

Spoon hot mushroom gravy over the cheese curds, using enough to melt some of the curds and create that poutine pull (about 2–3 tbs per skin).

Bake assembled skins 6–8 minutes until cheese curds are softened and gravy is bubbling.

Remove from oven and drizzle truffle crema over each skin (about 1 tsp each). Top with pickled red onion slices and sprinkle with sliced chives.

Serve immediately so skins stay crisp and cheese is gooey.