Poutine Baked Potato

Poutine Baked Potatoes




Prep Time: 5 Min
Cook Time: 1 Hour +

Yields: 1 Serving

Sorry y'all, but can we appreciate that oozing actsch?

WHAT YOU NEED

• 1 Large Russet Potato
• Cheese Curds (Has to be curds, no shreds allowed)
• 1/2 C + Prepared vegetarian Gravy 
• EVOO
• Fresh Chives, chopped
• Sea Salt, Pepper, Pepper Flakes

TIP: Some of the powdered "meat" gravy mixes (I know, they're terrible for us but they're so good and quick) don't actually contain any animal products. Read the ingredients y'all!

DIRECTIONS

• Preheat oven to 400 F
• Scrub the russet and pat it dry. Poke the potato several times with a fork, looking for the thickest portions of the potato. 
• Place the pierced potato on a baking sheet and drizzle it generously with EVOO. Season heavily with salt, pep, and pep flakes. 
• Bake for 30 mins, flip, and finish baking for 30 + minutes until a fork pierces easily.
• With 10 minutes to spare, prepare your gravy according to package / can directions. Once heated and thickened, set to low and leave covered.
• Slice the russet open lengthwise and carefully press it open at both edges. Take a fork to the flesh to break it up before stuffing it with your desired amount of curds. (The more the merrier y'all)
• Pour over your gravy and garnish with fresh chives.

HAPPY VEG