Spicy Poutine Potato Skins

Spicy Poutine Potato Skins

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!

Spicy Poutine Potato Skins

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!

Spicy Poutine Potato Skins

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!

Spicy Poutine Potato Skins

Spicy Poutine Potato Skins

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!

Spicy Poutine Potato Skins

Spicy Poutine Potato Skins

Spicy Poutine Potato Skins

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!

Spicy Poutine Potato Skins

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!

Spicy Poutine Potato Skins

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?FINAL-National-Sunday-Supper-Day

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.

 

contest

 

Spicy Poutine Potato Skins

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.

Be sure to follow the Idaho® Potato Commission on their social channels!

Idaho® potatoes on: Facebook | Twitter | InstagramPinterest

For more creative ideas follow our Pinterest Board featuring Idaho Potato Recipes!

Follow Sunday Supper’s board Potato Recipes Featuring Famous Idaho® Potatoes on Pinterest.

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

 

 

Spicy Poutine Potato Skins
Author: Grumpy’s Honeybunch
Prep time:
Cook time:
Total time:
Serves: 6-8 servings
Note: prep time includes time for baking potato
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
  1. Pre-heat oven to 450 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Pre-heat broiler on high. Slice potato in half and scoop out pulp leaving ¼ inch shell. Save potato pulp for another use.
  7. 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.
  8. Fill each shell with meat mixture. Return to oven and broil another 2-3 minutes. Serve with sriracha drizzle.

 

Breakfast:

Appetizers:

Main Dish:

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!

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

PIN IT – Spicy Poutine Potato Skins
Spicy Poutine Potato Skins

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

23 Comments

  1. Stacy January 10, 2016 at 6:20 am - Reply

    I am such a fan of potato skins, Shelby, and these are spectacular! Love the spice!

  2. […] Spicy Poutine Potato Skins from Grumpy’s Honeybunch […]

  3. […] Spicy Poutine Potato Skins from Grumpy’s Honeybunch […]

  4. […] Spicy Poutine Potato Skins from Grumpy’s Honeybunch […]

  5. […] Spicy Poutine Potato Skins from Grumpy’s Honeybunch […]

  6. […] Spicy Poutine Potato Skins from Grumpy’s Honeybunch […]

  7. […] Spicy Poutine Potato Skins from Grumpy’s Honeybunch […]

  8. Tammi @Momma's Meals January 10, 2016 at 12:14 pm - Reply

    Wow is all I have to say about these skins!

  9. Liz January 10, 2016 at 1:24 pm - Reply

    I could definitely eat these for a meal! So yummy and flavorful!

  10. […] Spicy Poutine Potato Skins from Grumpy’s Honeybunch […]

  11. Brianne @ Cupcakes & Kale Chips January 10, 2016 at 3:13 pm - Reply

    I could see my family devouring these for dinner!

  12. Cindys Recipes and Writings January 10, 2016 at 11:34 pm - Reply

    These are great for lunch or snacks too!

  13. Renee January 11, 2016 at 9:36 am - Reply

    What a masterpiece of skins and poutine! I have so much envy of your supply of venison. Lucky, lucky you.

  14. Sarah | Curious Cuisiniere January 11, 2016 at 1:04 pm - Reply

    Did someone say venison? I love the spicy twist you put on your poutine!

  15. […] GET THE RECIPE […]

  16. […] Spicy Poutine Potato Skins from Grumpy’s Honeybunch […]

  17. Dorothy at Shockingly Delicious January 11, 2016 at 5:49 pm - Reply

    Venison in your spud skins? I want to come to YOUR house for the party! This would be amazing game day food. So fun to create with you for this Poutine project!

  18. […] Spicy Poutine Potato Skins from Grumpy’s Honeybunch […]

  19. Ed January 13, 2016 at 6:22 am - Reply

    Go Shelby!!!!

  20. Christie January 15, 2016 at 11:19 am - Reply

    I have loved seeing all the inventive poutine recipes and this one is in my top 3. I love your fusion of Asian with Canadian and to top it off, you made potato skins. Truly inventive and delicious.

  21. […] Spicy Poutine Potato Skins from Grumpy’s Honeybunch […]

  22. Miriah October 27, 2019 at 10:58 am - Reply

    5

  23. […] Spicy Poutine Potato Skins […]

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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