Poutine Potato Poppers

INGREDIENTS

1 package Roundy’s 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

INSTRUCTIONS

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 don’t 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.