Poutine Poppers (Cheese-Stuffed Potato Bites With Brown Gravy) Recipe

• 6 medium russet potatoes, washed and scrubbed
• Canola, vegetable, or peanut oil, for brushing and deep frying
• 1/4 cup plus 2 tablespoons all-purpose flour, divided
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 8 ounces cheese curds (see note)
• 1 1/2 cups water
• 2 beef bouillon cubes (or 2 teaspoons beef bouillon granules; see note)
• 2 tablespoons unsalted butter
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

1. Adjust oven rack to center position and preheat oven to 400u0b0F. Line a baking sheet with foil and place potatoes on top. Brush potatoes all over with oil and bake until pierced easily with a fork, about 40 minutes.
2. Let potatoes stand until cool enough to handle. Cut potatoes in half lengthwise and, using a spoon, scoop out the potato flesh and transfer to a bowl. Reserve the skins for another use, such as
3. , if desired.
4. Mix potatoes with 1/4 cup flour along with the salt pepper. Working one at a time, shape potato mixture into 1 1/2-inch cylinders, then flatten into your palm, and place 1 or 2 cheese curds, depending on their size, in the center. Using your fingers, fold the potato around the cheese to re-form the cylinder, making sure the cheese isn't poking through in any spots. Set on a baking sheet and repeat with remaining potato and curds. Set aside.
5. Combine the water and beef bouillon in a microwave-safe container and microwave until hot, about 1 1/2 minutes; stir to blend. In a saucepan over medium heat, melt butter and mix in remaining 2 tablespoons flour. Cook until lightly browned, then whisk in beef broth. Bring to a boil, stirring occasionally, and reduce to a simmer. Stir in garlic and onion powders and cook, stirring, until gravy thickens, about 3 minutes. Keep warm until ready to serve.
6. In a deep fryer, Dutch oven, or wok, heat at least 2 inches of oil to 375u0b0F. Working in batches of 4 or 5, add poppers to oil and fry until golden brown, flipping for even browning all over, about 5 minutes. Using a slotted spoon or spider, transfer fried poppers to a paper towel-lined plate. Serve right away with warm gravy.

russet potatoes, peanut oil, flour, kosher salt, freshly ground black pepper, cheese curds, water, beef bouillon cubes, unsalted butter, garlic, onion powder

Taken from www.seriouseats.com/recipes/2015/02/poutine-poppers-potato-cheese-gravy-recipe.html (may not work)