Poutine Poppers (Cheese-Stuffed Potato Bites With Brown Gravy) Recipe

Updated August 25, 2020

20150130-Poutine-Poppers-Plated-Picks-Morgan-Eisenberg.jpg — Poutine just got pop-able. . Morgan Eisenberg

There's a lot to love about poutine, the Canadian dish of brown gravy- and cheese curd-topped fries. But it's not exactly a good finger food at a party, unless you like the idea of dozens of gravy-coated fingers being wiped on the couch. Well, we'd like to introduce the solution to that problem: the Poutine Popper.

Why this recipe works:

The tater-tot shape makes them easy to share and perfectly portioned for parties.
Serving gravy on the side keeps the poppers crisp on the outside.

Note: While there's nothing quite like the real thing, you can use mozzarella cubes if you're unable to find cheese curds in your area. I use beef bouillon cubes in this recipe to recreate the classic fast-food taste of poutine, but if you prefer to use actual stock, I recommend this brown gravy, which uses chicken stock with soy sauce and marmite (we don't recommend store-bought beef broth, which is almost always poor quality).

Pump up the Party With Cheesy Poutine Poppers

Recipe Details

Poutine Poppers (Cheese-Stuffed Potato Bites With Brown Gravy) Recipe

Active 60 mins

Total 105 mins

Serves 5 to 6 servings

Ingredients

6 medium russet potatoes, washed and scrubbed
Canola, vegetable, or peanut oil, for brushing and deep frying
1/4 cup plus 2 tablespoons all-purpose flour, divided
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
8 ounces cheese curds (see notes)
1 1/2 cups water
2 beef bouillon cubes (or 2 teaspoons beef bouillon granules; see notes)
2 tablespoons unsalted butter
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Directions

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, about 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.
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.
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.
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.

Special equipment

Deep-fryer, wok or Dutch oven

This Recipe Appears In

Pump up the Party With Cheesy Poutine Poppers

Nutrition Facts (per serving)
526	Calories
33g	Fat
45g	Carbs
14g	Protein

Nutrition Facts
Servings: 5 to 6
Amount per serving
Calories	526
% Daily Value*
Total Fat 33g	42%
Saturated Fat 12g	61%
Cholesterol 48mg	16%
Sodium 853mg	37%
Total Carbohydrate 45g	16%
Dietary Fiber 4g	15%
Total Sugars 2g
Protein 14g
Vitamin C 14mg	72%
Calcium 307mg	24%
Iron 2mg	13%
Potassium 999mg	21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.