POUTINE BAKED POTATOES - Appetizer Recipe | BCLIQUOR

Name: POUTINE BAKED POTATOES - Appetizer Recipe | BCLIQUOR
Ingredients: 6 medium russet potatoes, washed and dried well; 9 tbsp (135 ml) butter, divided; 3 tbsp (45 ml) all-purpose flour; 2¼ cups (560 ml) low-sodium beef stock, kept hot; 1½ tsp (7.5 ml) finely chopped thyme; salt and pepper, to taste; 3 tbsp (45 ml) butter, at room temperature; coarse salt, to taste; 12 oz (340 g) cheese curds; 1 cup (250 ml) chopped Ukrainian sausage or Chorizo, cut into ½-in (1.25 cm) dice

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Bake fluffy russet potatoes topped with creamy beef stock, thyme, sausage, and cheese curds for a comforting poutine appetizer. Serves 6.

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Ingredients

6 medium russet potatoes, washed and dried well
9 tbsp (135 ml) butter, divided
3 tbsp (45 ml) all-purpose flour
2¼ cups (560 ml) low-sodium beef stock, kept hot
1½ tsp (7.5 ml) finely chopped thyme
salt and pepper, to taste
3 tbsp (45 ml) butter, at room temperature
coarse salt, to taste
12 oz (340 g) cheese curds
1 cup (250 ml) chopped Ukrainian sausage or Chorizo, cut into ½-in (1.25 cm) dice