Traditional Potato Skins have nothing on these amazing Creamy Avocado Bacon Poutine Skins filled with Cheese Curds, bacon and onions and then drizzled in a creamy Avocado sauce. Incredible flavor! Best appetizer!
These Avocado Bacon Poutine Skins were created for National Sunday Supper Day, and month.
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. Idaho® potatoes are my absolute favorite and add the most delicious potato flavor.
You can get all kinds of great potato information and recipes and goodness by visiting Idaho® potatoes across their social media:
Guess what? Idaho® potatoes is hosting a contest: Let’s Poutine recipe contest. Please join us and celebrate National Sunday Supper Month by entering the Idaho® Potato Let’s Poutine recipe contest. There are prizes of $500, $200 and $100, plus a ticket for each winner to Food Wine Conference 2016. All the rules and conditions for entry can be found on our Sunday Supper Movement website.
National Sunday Supper Day/Month
Many years ago, I met Isabel of Family Foodie and learned about her mission to bring back Sunday Supper and promote family face time around the family table. I jumped in feet first, and never looked back. You’ve seen me participate in years worth of Sunday Suppers, as a group of bloggers bring you a wonderful menu of delicious items each week to serve any taste, craving or diet.
It is incredibly exciting to announce that the month of January is officially National Sunday Supper month. And today, January 10, 2016 is National Sunday Supper Day. The value and tradition of family meal time is so incredibly important, and Isabel has ensured this has reached the largest audience possible, as it continues to grow.
Why not grab your family, head to the kitchen and cook together. Then sit down and share a wonderful meal together filled with stories, memories and lots of laughter. If you are looking for ways you can get involved or participate, or you would like to sign the Sunday Supper Pledge – just visit the National Sunday Supper Month page.
Ready for the Avocado Bacon Poutine Skins?
Creamy Avocado Bacon Poutine Skins
- 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
- 1/2 cup sour cream
- 2 tablespoons fresh lime juice
- 1 tablespoon garlic powder
- salt & pepper
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 1/4 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.
Be sure and check out the Idaho® potato Pinterest Board for even more great inspiration:
Need more inspiration?
Check out the rest of the great Idaho® potato, poutine-inspired recipes! Yum!
- Chicken and Waffles Poutine from Life Tastes Good
- Hashed Browns Poutine Cups with Egg Scramble from The Wimpy Vegetarian
- Southern Sausage Breakfast Poutine from Magnolia Days
- Beefy Beer and Red-Eye Gravy Poutine from Cindy’s Recipes and Writings
- Buffalo Chicken Poutine on Potato Waffles from Cupcakes & Kale Chips
- Cajun Mini Pizza Poutine from Flavor Mosaic
- Creamy Avocado Bacon Poutine Skins from Daily Dish Recipes
- Indian Spiced Roasted Potatoes with Green Chutney from kimchi MOM
- Loaded BBQ Roast Potato Poutine from The Weekend Gourmet
- Loaded Crab Poutine from Rants From My Crazy Kitchen
- Paneer Tikka Potato Poutine Bites from Soni’s Food
- Poutine Bites with Bacon, Broccoli, Cheddar and Caramelized Onion from Shockingly Delicious
- Beef Rendang Poutine Burger from Brunch-N-Bites
- Crispy Potato Shrimp Poutine with Stir Fry Vegetables from Food Done Light
- Gnocchi Poutine with Fenneled Curds and Gravy from Culinary Adventures with Camilla
- Greek Chicken Poutine from Curious Cuisiniere
- Italian Poutine Pie from That Skinny Chick Can Bake
- Portuguese Poutine from Family Foodie
- Spicy Poutine Potato Skins from Grumpy’s Honeybunch
- Top Sirloin Steak with Crumbled Bleu Cheese, Buttered Mashed Potatoes and Red Wine Gravy from Crazy Foodie Stunts
Plus: Poutine Variations for National Sunday Supper Day from Sunday Supper Movement
This post is sponsored by the Idaho® Potato Commission in conjunction with a social media campaign through Sunday Supper LLC. All opinions are those of the individual bloggers.