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Poutine Twice Baked Potatoes


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Poutine Twice Baked Potatoes
What do you get when you twice bake a potato, add gravy and cheese? An orgasm. You get an orgasm.
Poutine Twice Baked Potatoes
What do you get when you twice bake a potato, add gravy and cheese? An orgasm. You get an orgasm.
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Ingredients
  • 3 large russet or yukon gold potatoes
  • olive oil or olive oil spray
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 1/2 cup beef broth
  • 1/2 tbsp Spank It Kopita Grecian Blend or equal mix of dry minced garlic, oregano, dill, and a pinch of coriander
  • 1/2 cup white wine
  • 1/2 tsp salt
  • 1-2 cups white Cheddar cheese or cheese curds freshly shredded (cheese curds should not be shredded)
Servings:
Ingredients
  • 3 large russet or yukon gold potatoes
  • olive oil or olive oil spray
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 1/2 cup beef broth
  • 1/2 tbsp Spank It Kopita Grecian Blend or equal mix of dry minced garlic, oregano, dill, and a pinch of coriander
  • 1/2 cup white wine
  • 1/2 tsp salt
  • 1-2 cups white Cheddar cheese or cheese curds freshly shredded (cheese curds should not be shredded)
Servings:
Instructions
  1. Preheat Oven at 375 degrees
  2. Coat the potatoes with the olive oil or spray and place in oven for about 45- 50 minutes until soft.
  3. Meanwhile make the gravy. In a medium, coverable pot, melt butter on medium high heat. Add the flour and stir to form a roux (the texture of the flour should look like a paste). Stir and let heat for about a minute. Add white wine, beef broth and the Spank It! Kopita Grecian Blend or alternate spices, salt and stir. Bring to a low rolling boil, and then take off heat to let thicken. Cover and set aside
  4. When the potatoes are done, take them out of oven and let cool for about 20 minutes. Then cut the potatoes in half and scoop out the middle leaving about an eighth of an inch border and place the scooped out potato in a bowl with about 1/4 cup of the gravy and about a half cup of shredded cheddar or cheese curds and mash until all has been incorporated.
  5. Stuff the potatoes with the mashed potato mixture and return to the oven for about 15 minutes. Remove from oven, top generously with the cheddar cheese or curds then broil the potatoes for about 3-5 minutes until golden brown. Begin to check the potatoes at 3 minutes and check each minute after that to get the desired crispness and color. Top the potatoes with a generous helping of warm gravy.
  6. Serve.
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