Cheesy Twice-Baked Poutine Potatoes Recipe

In our house, fall means back to school, back to activities, and back to comfort food. 

For my family, comfort food almost always involves cheese — because cheese makes everything taste better! Some of my family's favourite "Comfort Cheese" recipes include Mac and Cheese, my Grandma's Christmas Morning Strata (good any time of the year!), this easy peasy Lasagna, and the easiest healthy baked pasta dish you'll ever make. 

Along with our tried-and-true family favouites, I like to try new recipes (check out KraftComfortZone.com for some cheesy inspiration), and come up with some of my own. I don't cook because I love food (though I love eating it!) or love the art of cooking. I cook because I love feeding my family their favourite comfort foods after a long day — it'ss like wrapping them in the big warm loving hug only their mom can give. 

My daughter loves baked potatoes and "the right" poutine (she is Canadian after all!) but often tells me that the drive-thru versions "don't taste homemade enough." I decided it was time to add something new to our repetoire and you can imagine how excited she was when one night she came home from a long day of dance and this was on her dinner plate — Twice-Baked Poutine Potatoes!

Simply butter your potatoes and bake them.

Once baked, cut the tops off.

Then scoop out all the potato inside.

Mash.

Add your cheese.

Scoop cheesy mashed potatoes back into potato shells.

Top with more cheese and bake.

Make your gravy.

Place on serving dish.

Top with gravy and enjoy!

Ingredients:

4 Baking Potatoes (I used Russet because my grandma always does)
1/3 cup butter, divided
Sea salt to taste
1/3 cup milk
1 1/2 cups shredded cheese (I used Kraft Herb & Garlic Mozza Cheddar with a touch of Philly because it makes this super creamy!)
1-1 1/2 cups of your favourite gravy (homemade or out of package is just fine!)

  Pre-heat oven to 425F.

  Wash your potatoes and using a fork pierce all over then place on foil-lined baking sheet.

  Melt 2 tbsp of butter and brush all over potatoes. Season with salt. Bake for 45-60 minutes.

  Once baked, carefully cut tops off the potatoes, let cool slightly then scoop out all of the potato inside leaving the skins intact. CAREFUL these are hot potatoes!

  Place all scooped-out potato into a bowl, add remaining butter, milk and salt to taste. Mash to desired consistency. Add 1 cup of cheese to potatoes and stir until combined.

  Scoop mashed potatoes back into potato skins, top with remaining cheese and bake in 350F oven for 10 minutes.

  Meanwhile prepare your favourite gravy. Drizzle twice-baked potatoes with gravy and serve (with extra gravy on the side just in case!).