Creamy Avocado Bacon Poutine Potato Skins

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Traditional Potato Skins have nothing on these amazing Creamy Avocado Bacon Poutine Potato Skins filled with Cheese Curds, bacon and onions and then drizzled in a creamy Avocado sauce. Incredible flavor! Best appetizer!

Love Potatoes? Try these Garlic Parmesan Crusted Potatoes, Loaded Hasselback Potatoes or Steak and Roasted Russet Potato Cups.

These Avocado Bacon Poutine Potato Skins were created for a celebration basically honoring your family, and enjoying your meal with each other.

What is Poutine?

But, what the heck is Poutine?

Well, for starters, it’s a Canadian dish made of French fries topped with cheese curds and gravy.

It’s delicious, quite frankly – but even the most delicious dish can be changed up and made a little crazy and fun once in awhile right?

And let me just tell you, there is nothing that makes a Poutine dish a little better than choosing the right potato.

Russet Potatoes are the absolute best potatoes for making these creamy Avocado Bacon Poutine Potato Skins

Why We Love This Recipe

• It’s a very easy, but spruced up version of a classic potato skin.
• The addition of the poutine and other ingredients, really take these to another level.
• Very flavorful as is written, but also open to some flavor changes if you want to make it your own.
• Very popular at events, gameday or tailgating activities, they are easy to eat and go fast!

What you need for Avocado Bacon Poutine Potato Skins

The ingredient list seems long, but is so so simple and all ingredients are easy to find!

Russet Potatoes – these are the best potatoes to use for this recipe – really any potato skin recipe

olive oil – we use extra virgin olive oil, but you can use whatever you have on hand

sea salt – regular salt is okay to use

cheese curds or crumbled cheese – you can use shredded cheese instead, however the poutine is made with cheese curds.

bacon – our favorite is Wright Bacon but feel free to use whatever bacon you prefer

onions – this is an optional ingredient, so if you don’t care for onions, feel free to skip them but they really add flavor!

fresh chives – you can substitute fresh green onions if desired

avocados – Choose soft, ripe fruit and avoid bruising and sunken spots.

sour cream – you can use light sour cream or regular sour cream. You can more than like use plain Greek Yogurt too.

fresh lime juice – if you don’t have fresh limes, it’s okay to use bottled lime juice, but it might change the flavor only slightly

garlic powder – it is okay to use minced garlic here too, you may want to taste to adjust the amount

salt & pepper – to taste

More Delicious Poutine Recipes

Breakfast Poutine Recipes:

• Southern Sausage Breakfast Poutine
• Beefy Beer and Red-Eye Gravy Poutine
• Loaded BBQ Roast Potato Poutine
• Loaded Crab Poutine
• Top Sirloin Steak with Crumbled Bleu Cheese, Buttered Mashed Potatoes and Red Wine Gravy

Recipe for Creamy Avocado Bacon Poutine Potato Skins

You will absolutely love them!

Creamy Avocado Bacon Poutine Potato Skins

www.dailydishrecipes.com

Traditional Potato Skins have nothing on these amazing Creamy Avocado Bacon Poutine Potato Skins filled with Cheese Curds, bacon and onions and then drizzled in a creamy Avocado sauce. Incredible flavor! Best appetizer!

5 from 9 votes

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Prep Time 25 mins

Cook Time 50 mins

Total Time 1 hr 15 mins

Course Appetizers, Snacks and Small Bite Recipes

Cuisine Snacks

Servings 16 potato skins

Ingredients

  

1x2x3x

• 8 Idaho potatoes scrubbed and allowed to dry
• 2 tablespoons olive oil
• sea salt
• 2 cups cheese curds or crumbled cheese
• 5 to 6 slices cooked chopped bacon
• 1 large onion chopped
• 2 tablespoons finely chopped fresh chives
• 3 avocados peeled and pitted
• ½ cup sour cream
• 2 tablespoons fresh lime juice
• 1 tablespoon garlic powder
• salt & pepper

Instructions

 

• Preheat oven to 400 degrees.
• Pierce each potato with a fork a few times on each side. Place the potatoes on a pan in the oven, and bake about 45 minutes, or until the skins are crisp and the potatoes feel soft.
• Remove from oven and move to a wire rack to cool about 20 minutes.
• Change the oven temperature to broil.
• Slice each Idaho potato in half lengthwise. Using a melon baller, scoop out the potato flesh, leaving about ¼ inch on all sides.
• Brush the potato skins all over with the olive oil and sprinkle the skin side with salt.
• Evenly space the potato halves on a baking sheet and broil about about 2 to 3 minutes or until the skins begin to crips a little. Do NOT over-broil. Keep watching so they don’t burn!
• Remove from oven and fill each skin with onion, cheese crumbles and bacon.
• Return to broiler and broil about 4 to 5 minutes, or until cheese is completely melted and bubbly.
• Remove from the broiler.
• Sprinkle chives on top.

To Make Creamy Avocado Sauce:

• In a blender or food processor, add the avocados, sour cream, lime juice, garlic powder, salt & pepper. Blend until smooth. Drizzle across the top of each skin. Reserve remaining to dip skins in.
• Serve immediately.

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