Who cannot say YES to poutine? What is poutine you may ask. It just happens to be one of the greatest culinary contributions from our Canadian friends. french fries with cheese curds and gravy!
For this bite size appetizer, we replace the french fries with baby potatoes, hollowed out and filled with cheese curds and gravy.
Top with chives and bacon bits and you have the perfect appetizer. Comfort food in a bite.
Ingredients:
1 package yellow baby potatoes
1 package cheese curds
2 tbs bacon bits
2 tbs minced chives
For gravy:
1 tbs butter
1 tbs flour
1 cup beef broth
1 tsp cider vinegar
1/2 tsp worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
Directions:
Bring a pot of water to a boil.
Add the potatoes and simmer for 25 minutes, until tender.
Drain; set potatoes aside to cool.
White the potatoes are simmering, make the gravy by combining butter and flour in a medium saucepan.
Heat over medium heat for 1-2 minutes, stirring constantly.
Add broth, cider vinegar, worcestershire sauce, salt and pepper. Bring to a boil and cook until thickened, stirring often.
Preheat oven to 350 degrees.
Once potatoes are cool enough to handle, cut the top off of each one and place on a rimmed baking sheet. (It helps to find the natural "bottom" first so the potatoes don't roll!)
With a small spoon, scoop out most of the potato, leaving an even wall of potato.
Stuff each potato with cheese curds. You may need to break curds to fit.
Carefully pour 1-2 tsp. of gravy into each potato. The gravy should fill in the empty spaces.
Bake at 350 degrees for 8-10 minutes or until cheese is melted.
Top each potato with bacon bits and minced chives.
Notes:
Servings = 20-25 bites
Prep time = 30 minutes
Cook time = 10 minutes
Original Recipe: