This poutine recipe is perfect for when the craving hits but you don’t have the time and energy to make a classic poutine from scratch. Introducing Lazy Baked Potato Poutine!
What Is Poutine?
Poutine is a Quebecois dish of french fries, gravy, and cheese curds. It can be a time-consuming dish to make from scratch at home so I’ve come up with a quick and easy way to have it anytime I’m craving poutine!
Lazy Baked Potato Poutine
Here’s how it works. You take a baked potato, broil it for a minute or two until it’s crispy, top it with cheese and then pour on hot (microwaved, from a bottle – OMG, I cannot believe that I’m admitting to this!) gravy.
The hot gravy starts to melt the cheese and swirl together and is so tasty. For how easy this is, it’s really satisfying, I encourage you to give it a try.
If you love poutine (and really, who doesn’t?), you should also check out my recipe for Buffalo Chicken Poutine.Print
This is a quick and very satisfying side dish. If you have leftover baked potatoes, skip the second step of the instructions.
- 2 baking potatoes
- 1 Tbsp. vegetable oil
- ⅔ cup cheese curds, ¼-inch pieces of mozzarella, or ¼-inch pieces of Queso fresco (the melting kind, not the crumbling kind)
- ⅔ cup of beef gravy (from a jar or homemade)
- Preheat the broiler.
- Prick the potato all over with a fork and place them on a plate in the microwave. Cook for 5 minutes. If a fork goes into the potatoes easily, they’re done. If not, another minute or two should do (if you’re doubling or tripling this recipe, it will take longer, about 7-8 minutes for 4 and 9-12 minutes for 6).
- Cut the potatoes in half lengthwise. Brush the potato halves all over with the oil.
- Put the potato halves skin-side-up on the baking sheet. Put them under the broiler (about 8 inches from the heat source) and broil for 3-5 minutes, until starting to crisp. Flip them over and crisp up the flesh side for 3-5 minutes as well.
- Meanwhile, put the gravy in a microwave-safe bowl and warm for 30 seconds at a time, stirring between each heating cycle, until very, very hot (it’s the hot gravy that will melt the cheese!).
- Transfer the potato halves, flesh side up, to a plate.
- Top each half with 1/4 of the cheese and then with 1/4 of the gravy.