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The poutine so nice, we baked it twice.
Potatoes are great. The humble, lumpy root vegetable is as prevalent as it is versatile. Baked, boiled, braised, fried, au gratin, scalloped, roasted, mashed, gnocchi’d, or in salad form, the potato is always a welcomed guest at any dinner table. Hell, we wouldn’t have this website if it weren’t for the potato’s delicious ubiquity.
The massive versatility of the potato lets us try all kinds of fun ways to cover them in gravy and cheese. In this instance, we hearkened back to one of our early poutines (the loaded baked potato poutine), and revisited the idea. What if we took the concept of a baked potato poutine and boiled it down to a very literal interpretation? What if we turned the potato itself into poutine, but in potato boat form? Is society ready for such a radical reimagining? What are the socio-ethical and economic implications of this massive shift in potato engineering? Do we even have the technology to create such a masterstroke of culinary perfection?
The answer to all of these questions is simple, and that answer is yes. Now, before you come after me with a bunch of “But Mike, that answer makes literally no sense whatsoever!” hogwash, let me remind you that we are not in the business of making sense. Poutine, as a dish, doesn’t make any logical sense, and yet here we are- creating yet another delicious re-interpretation of everyone’s favorite potato dish. In fact, instead of questioning the validity of my question answering, we should be giving thanks that poutine was ever created in the first place.
So, now that I’ve rid myself of that little tirade, where was I? Ah, yes. I was describing our latest take on the baked potato poutine. We (specifically I, because Jenny takes no pleasure from my immaculate wordplays) affectionately and aptly named this dish the Twice Baked Poutato Skin Poutine. Did you see what I did there? Of course you did. You’re smart. Why else would you be here?
We took a couple of potatoes, and gave them a light coating of olive oil and salt. Then we baked them until they were just barely fork tender. We split the potatoes open and carved out their insides, roughly chopping them up into tasty little starch clumps. Tossing the tasty little starch clumps in yet more salt and olive oil, we put everything back in the oven to get golden, brown, and delicious. When everything was finished getting sexy in the oven, we pulled out the potatoes and got to work, mixing the tasty little starch clumps up with our squeaky wisconsin cheese curds. We grabbed an adorable little sheet tray, laid out the twice baked skins, and packed our potato and curds mixture in nice and tight, smothering the whole thing in our savory brown beef gravy. And then we put a sprig of rosemary on top, because aesthetics are important to us.
Personally, this is one of my favorite poutines to date. I have somewhat of a penchant for hand-held food, and this ticked my fancy in all the right ways.