Poutine Potato Skins

• 2 whole Russet Potatoes
• 2 Tablespoons Unsalted Butter, melted
• 1 package (approximately 1 Oz. Size) McCormick Brown Gravy Mix
• 1 cup Water
• 1 cup Crispy Cooked French Fries (or More As Desired)
• 1 cup White Cheese Curds
• 1 Tablespoon Scallions, Sliced (optional)
• Salt And Pepper, to taste

1. Begin by preheating your oven to 400 F. Poke the top of each potato with a fork and place on a baking sheet.
2. Cook in the oven for 1 hour.
3. Once cooked, remove from the oven and place potatoes on a plate to let them cool for about 15 minutes.
4. Once your potatoes are cooled, use a sharp bread knife and cut them in half lengthwise.
5. With a small spoon, carefully scoop out about 70 percent of the potato flesh.
6. You still want some potato in your boat.
7. Get your broiler heated to high.
8. Brush the melted butter on the inside and outside of each potato skin and place them back onto the baking sheet.
9. Season the inside of each skin with salt and pepper.
10. Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.
11. During this time, make your brown gravy by emptying the package into a small saucepan with the water.
12. Mix and bring to a simmer.
13. Once the potato skins are nice and crispy on the exterior, remove from the oven and add a few crispy french fries into the bottom of each potato.
14. Yes, more potato in a potato.
15. Top with cheese curds, and pour on the hot brown gravy.
16. Shower with sliced scallions if you desire.

potatoes, unsalted butter, brown gravy mix, water, fries, white cheese, scallions, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/poutine-potato-skins/ (may not work)