3 baked potato halves on white plate with 2 black stripes around lip on white tablecloth with blue stripes. gravy and somewhat melted cheese curds on top of potatoes

Poutine Baked Potato

Contributor: Christine Pittman

Poutine Baked Potatoes is another way to enjoy that iconic dish of French fries loaded up with gravy and cheese curds, and I’m showing you how to make it fast. Yum.

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 1 serving 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: Canadian


  • 1 baking potato
  • Cooking spray
  • ⅓ cup cheese curds (or use shredded mozzarella, ¼-inch cubes of mozzarella, or ¼-inch cubes of Queso fresco (the melting kind, not the crumbling kind))
  • ⅓ cup of beef gravy (from a jar or homemade)


  1. Preheat the broiler.
  2. Prick the potato all over with a fork and place it on a microwave safe plate. Microwave for 4 minutes. If a fork goes into the potato easily, it’s done. If not, another minute or two should do (if you’re doubling or tripling this recipe, it will take longer, about 6 minutes for 2 and 9-12 minutes for 6).
  3. Cut the potato in half. Spray all over with cooking spray.
  4. Put the potato halves skin-side-up on the baking sheet. Put them under the broiler (about 8 inches from the heat source) and broil for 3-5 minutes, until starting to crisp. Flip them over and crisp up the flesh side for 3-5 minutes as well.
  5. Meanwhile, put the gravy in a microwave-safe bowl and warm for 30 seconds at a time, stirring between each heating cycle, until very very hot (it’s the hot gravy that will melt the cheese!).
  6. Transfer the potato halves, flesh side up, to a plate.*
  7. Top each half with ½ of the cheese and then with ½ of the gravy.


If you want the cheese to be really melted, leave the potato halves on the baking sheet and top them with the cheese. Put them back under the broiler for a minute or two until the cheese is melted. Transfer to a plate and top with hot gravy.