Poutine-Style Twice-Baked Potatoes Recipe

Poutine-Style Twice-Baked Potatoes

5.0

(2)

2 Reviews

These just might be the world's best and most indulgent baked potatoes. First they're stuffed with sour cream and Parmigiano-Reggiano, then they're topped with tangy gravy, melted mozzarella, bits of crisp bacon and, finally, fried potato skins.

Christopher Coombs

Updated on February 1, 2014

Poutine-Style Twice-Baked Potatoes — Photo: © Con Poulos

Active Time:

1 hr

Total Time:

2 hrs 30 mins

Yield:

Cook Mode (Keep screen awake)

Ingredients

Gravy

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups chicken stock or low-sodium broth
1 tablespoon veal demiglace (optional)
½ teaspoon sage (finely chopped)
½ teaspoon thyme (finely chopped)
1 tablespoon lemon juice (freshly squeezed)
1 tablespoon heavy cream
Kosher salt
Freshly ground pepper

Stuffed Potatoes

6 baked potatoes (about 1/2 pound each)
6 tablespoons unsalted butter (cubed and chilled)
1 cup milk (warmed)
½ cup sour cream
3 ounces freshly grated Parmigiano-Reggiano cheese (1 cup)
1 tablespoon Dijon mustard
1 pinch of cayenne pepper
⅓ cup chives (chopped)
Kosher salt
Freshly ground pepper
Vegetable oil (for frying)
6 ounces thick-sliced bacon (cut crosswise 1/2 inch thick)
1 cup shredded mozzarella cheese
Sour cream, thinly sliced scallions, parsley leaves and celery leaves (for garnish)

Directions

Make the gravy

In a small saucepan, melt the butter. Add the flour and cook over moderate heat, stirring, until deep golden brown, about 5 minutes. Add the stock, demiglace, sage and thyme and cook until thickened to a gravy-like consistency, 15 to 20 minutes. Stir in the lemon juice and heavy cream and season with salt and black pepper. Keep warm.

Prepare the stuffed potatoes

Cut one 1/2-inch-wide strip off the top of each baked potato and reserve. Scoop the potato flesh into a large bowl. Place the potato shells on a baking sheet. Using a ricer, mash the potato flesh with the butter into another large bowl; add the warm milk and mix until blended. Stir in the sour cream, Parmigiano, mustard, cayenne and chives and season with salt and pepper.
In a small saucepan, heat the vegetable oil to 350º. Scrape the flesh off the reserved 1/2-inch strips of the potato tops. Cut the skins into wedges and fry until golden and crisp, about 2 minutes. Drain the skins on a paper towel-lined plate.
Preheat the oven to 450º. In a small nonstick skillet, cook the bacon over moderate heat, stirring occasionally, until golden and crisp, 5 to 7 minutes. Drain the bacon on paper towels.
Spoon about 2/3 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 the shredded mozzarella. Bake the potatoes for about 5 minutes, until the cheese is melted. Transfer the potatoes to a serving platter and top with the bacon. Garnish with sour cream, scallions, parsley and celery leaves and the crispy potato skins.