Spicy Poutine Potato Skins #SundaySupper #FWCON Recipe
Spicy Poutine Potato Skins #SundaySupper #FWCON
January 10, 2016 by Shelby 20 Comments
Ground venison in a gravy made with spicy black bean chili sauce and tossed with some mixed vegetables and salty cheese curds make these Spicy Poutine Potato Skins a complete meal! I’m so excited to bring this recipe to you sponsored by Idaho® potatoes and the Sunday Supper Movement!
Our theme for our post today is “Let’s Poutine”! We were instructed to make a poutine recipe using Idaho® potatoes. The challenge comes in with the term “no French fries” to be used! I’m very excited and anxious to see all of the creations that inspired minds came up with today!
Growing up in northern New York along the Canadian border, Poutine was a familiar term to us. Those of us who grew up in my area were extremely familiar with Cheese Curds fresh made from the cheese factory. There were certain days of the week that you could call in an order and stop by to pick the cheese up fresh the day it was made. Those days were some of the most looked forward to days of my young life!
When brainstorming for this recipe, my mind went to my spicy/sweet mode. I love having a little sweet with my heat and I also love a little salt with my sweet. Grumpy suggested I use ground venison. I went that way because it makes sense to do so considering we have a freezer full of venison!
Some of my favorite flavors are Asian-inspired and one of my favorite ways to spice up recipes is with a spicy black bean chili sauce. I used the chili sauce as my spicy, a tiny bit of brown sugar substitute as my sweet to complement that spice, and the cheese curd as the salty component and put it all in a potato skin bowl. Oh my! This was one of the most flavorful potato skins I have ever eaten!
We will definitely be eating this again and considering the gorgeous Idaho® potatoes I had were fairly large, we made these into a meal. You could easily make these into an appetizer by slicing the potatoes into rounds and baking them and turn it into a nacho dish as well!
Be sure to check out all the other creative recipes in this line up and let me know, how would you get creative with the “Let’s Poutine!” theme?
Today is the first ever National Sunday Supper Day and all month long we are honoring families around the table! Have you taken the Sunday Supper Pledge? Help us Celebrate by entering the Idaho® Potato Let’s Poutine recipe contest, with prizes of $500, $200 and $100, plus a ticket for each winner to Food and Wine Conference 2016! All the rules and conditions for entry can be found on our Sunday Supper Movement website.
This post is sponsored by the Idaho® Potato Commission in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
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Spicy Poutine Potato Skins Total time 1 hour 15 mins Note: prep time includes time for baking potato Author: Grumpy's Honeybunch Serves: 6-8 servings Ingredients
3 large Idaho® potatoes (Russet) 1 tablespoon olive oil salt & pepper Butter Spray Filling: ½ tablespoon olive oil ½ lb lean ground meat (I used Venison) ½ small onion, diced 2 cloves garlic, minced 1 tablespoon soy sauce ¼ cup chicken broth 1 teaspoon black bean chili paste 1 teaspoon brown sugar substitute 1 tablespoon Mirin ½ cup frozen mixed vegetables 1 teaspoon cornstarch 1 tablespoon water 1 cup cheese curds, diced Instructions
Pre-heat oven to 450 degrees. Scrub potato and pat dry with paper towel. Rub olive oil over top of potatoes and sprinkle with salt and pepper. Bake 45 minutes or until tender when tender when gently squeezed in the middle of the potato. Cool completely. Over medium heat in a skillet, brown ground meat, onion and garlic in olive oil cooking until meat is no longer pink. Add frozen mixed vegetables and simmer 2-3 minutes. In a measuring bowl, mix together soy sauce, chicken broth, black bean chili paste, brown sugar substitute and mirin. Stir until combined and add to ground meat mixture. Bring to a low boil and simmer 1-2 minutes. Stir together cornstarch and water. Add to ground meat mixture and cook until broth is clear (about 1-2 minutes). Remove from heat and cover to keep warm. Pre-heat broiler on high. Slice potato in half and scoop out pulp leaving ¼ inch shell. Save potato pulp for another use. Spray the inside of potato skin with butter spray. Place potato skins on a cookie sheet lined with aluminum foil and place under broiler. Broil about 2-3 minutes or until skins begin to brown. Fill each shell with meat mixture. Return to oven and broil another 2-3 minutes. Serve with sriracha drizzle. 3.5.3208
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Plus: Poutine Variations for National Sunday Supper Day from Sunday Supper Movement
Have you signed the #SundaySupper pledge to eat together as a family? Do it right here!