How To Make Poutine Poppers (Cheese-Stuffed Potato Bites With Brown Gravy)

 

If you have not tried Poutine, the incredibly tasty Canadian dish that features warm gravy poured over cheese curd topped fries — you are missing out! If you have tried it, you probably love it and with that said, you will most certainly love snacking on these poutine poppers!

Here is how to make these delicious cheese filled potato puff smothered in warm, hearty gravy!

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Poutine Poppers
Prep Time
1 hr
Cook Time
1 hr 45 mins
Course: Appetizer
Cuisine: American
Keyword: gravy, potato, poutine, poutine, gravy
Ingredients
  • 6 medium russet potatoes, washed and scrubbed
  • canola, vegetable or peanut oil for brushing or deep frying
  • 1/4 cup plus 2 tablespoons flour, divided
  • 2 tsp salt
  • 1 tsp black pepper
  • 8 oz cheese curds
  • 1 1/2 cups water
  • 2 beef bouillon cubes
  • 2 tbsp unsalted butter
  • 1/4 tsp garlic salt
  • 1/4 tsp onion salt
Instructions
  1. Adjust oven rack to center position and preheat oven to 400°F. Line a baking sheet with foil and place potatoes on top. Brush potatoes all over with oil and bake until pierced easily with a fork, roughly 40 minutes.Let potatoes stand until cool enough to handle. Cut potatoes in half lengthwise and, using a spoon, scoop out the potato flesh and transfer to a bowl. Reserve the skins for another use, such as potato skins, if desired.

  2. Mix potatoes with 1/4 cup flour along with the salt pepper. Working one at a time, shape potato mixture into 1 1/2-inch cylinders, then flatten into your palm, and place 1 or 2 cheese curds, depending on their size, in the center. Using your fingers, fold the potato around the cheese to re-form the cylinder, making sure the cheese isn’t poking through in any spots. Set on a baking sheet and repeat with remaining potato and curds. Set aside.

  3. Combine the water and beef bouillon in a microwave-safe container and microwave until hot, about 1 1/2 minutes; stir to blend. In a saucepan over medium heat, melt butter and mix in remaining 2 tablespoons flour. Cook until lightly browned, then whisk in beef broth. Bring to a boil, stirring occasionally, and reduce to a simmer. Stir in garlic and onion powders and cook, stirring, until gravy thickens, about 3 minutes. Keep warm until ready to serve.

  4. In a deep fryer, Dutch oven, or wok, heat at least 2 inches of oil to 375°F. Working in batches of 4 or 5, add poppers to oil and fry until golden brown, flipping for even browning all over, about 5 minutes. Using a slotted spoon or spider, transfer fried poppers to a paper towel-lined plate. Serve right away with warm gravy.