Poutine Style Twice Baked Potatoes

OMG...these potatoes may be the most indulgent thing we've ever made. Besides being a big hot mess on the plate they were to die for kind of yummy.

We've been on a bit of a poutine binge lately. Oh it's soooo good. So when I found this recipe for Poutine Style Twice Baked Potatoes in Food & Wine it was a given they needed to be made and soon. Actually the same night I found the recipe. There was a sense of urgency here. 

I mean baked potatoes scooped out and mixed together with milk, butter, sour cream, cheese and scallions. Then baked and topped with gravy, mozzarella melted until oozey and goozey. Then topped with a bit more sour cream, bacon and more scallions.

Oh SO, SO GOOD! is all that I can say. They were amazeballs yummy.

(And obviously far from Paleo but we'll get back on track again.)

RECIPE: 

Poutine-Style Twice Baked Potatoes from Food & Wine

GRAVY

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups chicken stock or low-sodium broth

1 tablespoon veal demiglace (optional)

1/2 teaspoon finely chopped sage

1/2 teaspoon finely chopped thyme

1 tablespoon fresh lemon juice

1 tablespoon heavy cream

Kosher salt

Freshly ground pepper

STUFFED POTATOES

6 baked potatoes (about 1/2 pound each)

6 tablespoons unsalted butter, cubed and chilled

1 cup milk, warmed

1/2 cup sour cream

3 ounces freshly grated Parmigiano-Reggiano cheese (1 cup)

1 tablespoon Dijon mustard

Pinch of cayenne pepper

1/3 cup chopped chives

Kosher salt

Freshly ground pepper

Vegetable oil, for frying

6 ounces thick-sliced bacon, cut crosswise 1/2 inch thick

1 cup shredded mozzarella cheese

Sour cream, thinly sliced scallions, parsley leaves and celery leaves, for garnish

MAKE THE GRAVY In a small saucepan, melt the butter. Add the flour and cook over moderate heat, stirring, until deep golden brown, about 5 minutes. Add the stock, demiglace, sage and thyme and cook until thickened to a gravy-like consistency, 15 to 20 minutes. Stir in the lemon juice and heavy cream and season with salt and black pepper. Keep warm.

PREPARE THE STUFFED POTATOES Cut one 1/2-inch-wide strip off the top of each baked potato and reserve. Scoop the potato flesh into a large bowl. Place the potato shells on a baking sheet. Using a ricer, mash the potato flesh with the butter into another large bowl; add the warm milk and mix until blended. Stir in the sour cream, Parmigiano, mustard, cayenne and chives and season with salt and pepper.

In a small saucepan, heat the vegetable oil to 350º. Scrape the flesh off the reserved 1/2-inch strips of the potato tops. Cut the skins into wedges and fry until golden and crisp, about 2 minutes. Drain the skins on a paper towel-lined plate.

Preheat the oven to 450º. In a small nonstick skillet, cook the bacon over moderate heat, stirring occasionally, until golden and crisp, 5 to 7 minutes. Drain the bacon on paper towels.

Spoon about 2/3 cup of the mashed potato mixture into each potato shell and make a well in the center. Bake for about 20 minutes, until heated through and golden on top. Spoon some gravy into the well of each potato, then top with the shredded mozzarella. Bake the potatoes for about 5 minutes, until the cheese is melted. Transfer the potatoes to a serving platter and top with the bacon. Garnish with sour cream, scallions, parsley and celery leaves and the crispy potato skins.