Poutine Potato Skins

Crispy, golden potato slices filled with melted mozzarella cheese and drizzled with gravy. A perfect party appetizer!Poutine Potato Skins

Ohhhh Canadaaaaa…  

Man oh man, I love poutine. When you combine potatoes, cheese, and gravy… you really can’t go wrong. (Your pants might disagree but your stomach will not.) Typically you see the cheese & gravy melted on top of french fries, but I decided to mix things up a bit because potato skins are delicious and are even BETTER poutine-style!

I’ve had a love affair for poutine for just about my whole life, we used to visit Canada at least once a year growing up to see my mom’s side of the family, and I am obsessed with the fact that they serve it in just about every restaurant you visit- even McDonalds, which is wicked awesome. (Yes I said wicked. I’m a half-Canadian New Englander who loves her poutine.)

With New Year’s Eve coming up, I figured it’d be a good time to  suggest this as a party appetizer, (trust me, everyone will love you.) Feel free to slice each one in half or even fourths, and enjoy watching your friends devour it 😉

Poutine Potato Skins
Serves: 8 potato skins
  • 4 medium russet potatoes, cleaned & dried
  • 2 Tablespoons Canola or Vegetable oil
  • 2 Tablespoons butter, melted
  • Salt, to taste
  • 1 + ½ cups grated mozzarella cheese (or cheese curds, for a more traditional version)
  • 1 (.87 oz,) packet brown gravy
  • 2 Tablespoons chopped parsley, to garnish (optional)
  1. Preheat the oven to 400 degrees.
  2. Poke the potatoes twice on each side with a fork, then brush all over with oil (Otherwise the skin gets too dry and cracks open).
  3. Place on a baking sheet and cook for 30-40 minutes, let them cool until you can handle them.
  4. Slice the potatoes in half lengthwise and use an ice cream scoop to hollow out the middle (if they're still too firm, place back in the oven for another 10 minutes or so, then try again.)
  5. Once hollowed, brush the top and the bottom of the potato slices with butter and sprinkle with salt.
  6. Place the halves face-side-down on the baking pan and cook for another 8 minutes or so. Flip them oven and cook for another 8 minutes or until the edges start to turn golden brown.
  7. Remove them from the oven and sprinkle the inside of each with mozzarella cheese.
  8. Prepare the brown gravy on the stove according to package instructions.
  9. Place the cheese-filled potatoes back in the oven until the cheese is hot & bubbly, about 10 minutes or so. Remove from the oven and drizzle with gravy. Pour any remaining gravy in a ramekin for dipping.
  10. Sprinkle the tops of the potatoes with freshly chopped parsley & enjoy!