Poutine-Style Twice-Baked Potatoes

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Serving size:6
Prep Time:
Total Time:
Poutine-Style Twice-Baked Potatoes

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.

Gravy

  • 2 tbsp unsalted butter
  • freshly ground pepper
  • kosher salt
  • 1 tbsp heavy cream
  • 1 tbsp fresh lemon juice
  • finely chopped thyme
  • 1/2 tsp finely chopped sage
  • 1 tbsp veal demiglace (optional)
  • 2 cup chicken stock or low-sodium broth
  • 2 tbsp all-purpose flour
  1. 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.

    Stuffed Potatoes

    • 1/2 cup sour cream
    • celery leaves, for garnish
    • parsley leaves, for garnish
    • thinly sliced scallions, for garnish
    • sour cream, for garnish
    • 1 cup shredded mozzarella cheese
    • 6 oz thick-sliced bacon, cut crosswise 1/2 inch thick
    • vegetable oil, for frying
    • freshly ground pepper
    • kosher salt
    • 1/3 cup chopped chive
    • pinch of cayenne pepper
    • 1 tbsp Dijon mustard
    • 3 oz freshly grated Parmigiano-Reggiano cheese (1 cup)
    • 1 cup milk, warmed
    • 6 tbsp unsalted butter, cubed and chilled
    • 6 baked potatoes (about 1/2 pound each)
    1. 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.
    2. 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.
    3. 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.
    4. 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.

    Make Ahead: The gravy can be made up to 3 days ahead and kept covered in the refrigerator.

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    Recipe Credit: Christopher Coombs
    Image Credit: Con Poulos