Poutine Baked Potatoes
- 4 large Idaho (baker) potatoes, washed
- 2 Tbsp butter, room temperature
- coarse salt
- 2 Tbsp(30 mL) butter
- 2 Tbsp(30 mL0) all-purpose flour
- 1 1/2 cups (375 mL) good quality low-sodium beef broth
- 1 tsp (5 mL) chopped fresh thyme
- salt & pepper
- 2 Tbsp butter
- 8 oz fresh cheese curd (orange, white or a mix)
- Preheat oven to 350°F.
- Pierce potatoes with a fork, then rub with butter and sprinkle with salt.
- Place each potato into an individual baking dish and bake for about an hour, until they yield when gently pressed. While baking, prepare gravy.
- To make the gravy, add butter and flour to a small saucepot over medium heat.
- Stir constantly with a wooden spoon until a rich brown, the color of peanut butter (this takes 7 to 10 minutes).
- Slowly pour in stock in a thin stream, whisking constantly, then stir in thyme.
- Bring to a simmer, season to taste and keep warm.
- To assemble, cut an oval opening into top of each potato (you can reserve these for another use, such as Smoked Salmon Potato Skins).
- Scoop out most of the potato and mash with butter, and season lightly.
- Spoon mashed potato back into their skins.
- Ladle gravy into each potato and top with cheese curd.
- Return potato to oven to melt cheese, about 10 minutes, then serve immediately.