Poutine Potato Skins

• Vegetarian

• Produce

  • 2 tbsp Parsley
  • 4 Russet potatoes, medium

• Condiments

  • 1 (.87 oz, packet Gravy, brown

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Canola or vegetable oil

• Dairy

  • 2 tbsp Butter
  • 1 1/2 cups Mozzarella cheese, grated

Found on thecozycook.com

Description

Ingredients

• 4 medium russet potatoes, cleaned & dried
• 2 Tablespoons Canola or Vegetable oil
• 2 Tablespoons butter, melted
• Salt, to taste
• 1 + ½ cups grated mozzarella cheese (or cheese curds, for a more traditional version)
• 1 (.87 oz,) packet brown gravy
• 2 Tablespoons chopped parsley, to garnish (optional)

Directions

• Preheat the oven to 400 degrees.
• Poke the potatoes twice on each side with a fork, then brush all over with oil (Otherwise the skin gets too dry and cracks open).
• Place on a baking sheet and cook for 30-40 minutes, let them cool until you can handle them.
• Slice the potatoes in half lengthwise and use an ice cream scoop to hollow out the middle (if theyre still too firm, place back in the oven for another 10 minutes or so, then try again.)
• Once hollowed, brush the top and the bottom of the potato slices with butter and sprinkle with salt.
• Place the halves face-side-down on the baking pan and cook for another 8 minutes or so. Flip them oven and cook for another 8 minutes or until the edges start to turn golden brown.
• Remove them from the oven and sprinkle the inside of each with mozzarella cheese.
• Prepare the brown gravy on the stove according to package instructions.
• Place the cheese-filled potatoes back in the oven until the cheese is hot & bubbly, about 10 minutes or so. Remove from the oven and drizzle with gravy. Pour any remaining gravy in a ramekin for dipping.
• Sprinkle the tops of the potatoes with freshly chopped parsley & enjoy!