Poutine Potato Poppers
We have officially entered that part of winter that seemingly never ends. The post-holiday, post-Super Bowl, longing-for-warm-weather stretch. The time of year we just have to put our heads down and power through. The time of year that makes us wonder WHY we live in Canada!?
And it’s no surprise, given the time of year we are in, that I’ve been struck this past week by the overwhelming urge to get away. From the cold, from the monotony, from my kids (haha), and from pretty much everything. I’ll come back when it’s spring, thank you very much!
But alas, no one is swooping in to take my place, to take care of meals and homework and laundry and kids. Damn you groundhog! We need to take other measures to make it through the home stretch.
There are plenty of things to look forward to in the next few months – St. Patrick’s Day, March Madness and if there’s one thing that all of them have in common, it’s that ALL of them will be so much more fun with some delicious appetizers!
Since February is National Potato Lovers’ Month, I thought it would be fun to do a play on one of my favorite potato dishes ever – POUTINE!!! Have you tried poutine? French fries topped with cheese curds and gravy!? It is a Canadian tradition!
So I headed to the grocery store where I knew I would find everything I was looking for. And would you believe that my ingredient list was just FOUR basic ingredients, plus the gravy? I opted for a homemade gravy, but you could pick up a pre-made one to save time. Either way, these Poutine Potato Bites are about to become your favorite obsession, too!
So tell me – how do YOU beat the winter blahs?
- 1 Package Baby Potatoes
- 1 Cup Shredded Cheese
- 1 Cup Gravy
- Preheat oven to 350 degrees.
- Place potatoes in a large pot with enough water to cover them by 2-3 inches.
- Bring to a boil; reduce heat and simmer 20-25 minutes or until tender.
- Drain; set potatoes aside to cool.
- Prepare gravy.
- Once potatoes are cool enough to handle, cut the top off of each one and place on a rimmed baking sheet.
- 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 for 10 minutes or until cheese is melted.
- Top each potato with your favorite toppings.