Poutine is a Quebecois dish of french fries, gravy and cheese curds. It can be a time-consuming dish to make from scratch at home so I’ve come up with a quick and easy way to have it anytime I’m craving it: Poutine Baked Potatoes!
Me: “Hi, I’d like to place an order for delivery.”
Her: “Pardon me?”
Me: “I’d like to place an order for delivery.”
Her: “We don’t deliver.”
Me: “What do you mean you don’t deliver?”
Her: “This is KFC, not a pizza place.”
Me: “But KFC always delivers.”
And then she hung up on me. I think she thought I was a prank caller because it turns out that in Florida KFC doesn’t deliver. And people who live here think it’s an insane idea when I mention it to them.
But in Canada, KFC delivers. There are entire ad campaigns with men dressed in red (or possibly even dressed as large chickens, but I might have dreamed that) saving your weeknight by showing up on your doorstep with a bucket.
Now, if you know me, you probably realize that we didn’t often order from KFC. But we did do it sometimes. And when we did, it was more often because I was craving poutine than because I was craving chicken.
Yes, that’s right. In Canada, KFC not only delivers but it has poutine too. I’m telling yah, in Canada KFC is way way way more amazing than it is in the US. Way.
Now that I’m in Florida, when I get a late night craving for poutine there’s nobody I can call.
And so I’ve come up with this little craving-buster: Lazy Poutine made with baked potatoes.
You take a baked potato, broil it for a minute or two until it’s crispy, top it with cheese and then pour on hot (microwaved, from a bottle – OMG, I cannot believe that I’m admitting to this!) gravy.
Then you queue up an episode of Glee, try not to cry when Finn appears, try not to cry again when he sings, and you eat.
- 2 baking potatoes
- 1 tbsp vegetable oil
- ⅔ cup cheese curds, ¼ inch pieces of mozzarella or ¼ inch pieces of Queso fresco (the melting kind, not the crumbling kind)
- ⅔ cup of beef gravy (from a jar or homemade)
- Preheat the broiler.
- Prick the potato all over with a fork and place them on a plate in the microwave. Cook for 5 minutes. If a fork goes into the potatoes easily, they're done. If not, another minute or two should do (if you're doubling or tripling this recipe, it will take longer, about 7-8 minutes for 4 and 9-12 minutes for 6). Cut the potatoes in half lengthwise. Brush the potato halves all over with the oil.
- Put the potato halves skin-side-up on the baking sheet. Put them under the broiler (about 8 inches from the heat source) and broil for 3-5 minutes, until starting to crisp. Flip them over and crisp up the flesh side for 3-5 minutes as well.
- Meanwhile, put the gravy in a microwave-safe bowl and warm for 30 seconds at a time, stirring between each heating cycle, until very very hot (it's the hot gravy that will melt the cheese!).
- Transfer the potato halves, flesh side up, to a plate. Top each half with ¼ of the cheese and then with ¼ of the gravy.
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