Poutine Potato Poppers

• Meat

  • 2 tbsp Bacon bits

• Produce

  • 2 tbsp Chives
  • 1 package Roundy's baby red potatoes

• Refrigerated

  • 1 package Cheese curds

• Canned Goods

  • 2 cup Beef broth

• Condiments

  • 1 cup Gravy
  • 1/2 tbsp Ketchup
  • 1/4 tsp Worcestershire sauce

• Baking & Spices

  • 2 tbsp Flour
  • 1/8 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/2 tbsp Cider vinegar

• Dairy

  • 2 tbsp Butter

Found on lemontreedwelling.com

Description

Ingredients

• 1 package Roundys Baby Red Potatoes
• 1 package cheese curds (you will not use the whole package)
• 1 c. gravy (recipe below)
• 2 Tbsp. bacon bits
• 2 Tbsp. minced chives
• For gravy:
• 2 Tbsp. butter
• 2 Tbsp. flour
• 2 c. beef broth
• ½ Tbsp. cider vinegar
• ½ Tbsp. ketchup
• ¼ tsp. worcestershire sauce
• ¼ tsp. salt
• ⅛ tsp. pepper

Directions

• Place potatoes in a large pot with enough water to cover them by 2-3 inches.
• Bring to a boil; reduce heat and simmer 20-25 minutes or until tender.
• Drain; set potatoes aside to cool.
• Prepare gravy by combining butter and flour in a medium saucepan.
• Heat over medium heat for 1-2 minutes, stirring constantly.
• Add broth, cider vinegar, ketchup, worcestershire sauce, salt and pepper. Bring to a boil and cook until thickened, stirring often.
• Preheat oven to 350 degrees.
• Once potatoes are cool enough to handle, cut the top off of each one and place on a rimmed baking sheet. (*It helps to find the natural bottom first so the potatoes dont roll!)
• Stuff each potato with cheese curds. You may need to break curds to fit.
• Carefully pour 1-2 tsp. of gravy into each potato. The gravy should fill in the empty spaces.
• Bake at 350 degrees for 10 minutes or until cheese is melted.
• Top each potato with bacon bits and minced chives.