At Endless Simmer we’re a little obsessed with all thing poutine. We eat it for breakfast, lunch and dinner. We haven’t figured out how to turn it into a dessert just yet (any ideas??) but breaking news…we now have poutine as a handheld appetizer.
The idea for poutine potato skins came when I saw that Mile End — the champion of our tour de poutine — was offering these as a take-out Super Bowl snack. I made my version for Super Sunday as well, but I’m pretty sure they make sense for March Madness, too. Or St. Patrick’s Day. Or Easter Sunday. Or a random Monday morning.
These aren’t actually so different from regular potato skins; you’ve just got to pair the spuds with gravy and cheese curds, the other two elements of the holy trinity that make up poutine. The biggest hurdle, of course, is finding fresh cheese curds. In New York, I tracked them down at Saxelby Cheesemongers. For the gravy, I decided to go a little more American than the dark gravy usually found on Montreal poutine, and went with a white bacon gravy. Since I had to cook up bacon strips to produce that gravy, in the end I crumbled them up and added that to the top of the skins as well, because…yeah, I don’t have to explain myself there.