Cooking Ideas

Game Day Snacks: Creamy Avocado Bacon Poutine Skins

There comes a time when your game day snack repertoire needs a reboot. We get it! It’s not easy to keep the hungry hordes happy, but we’ve unlocked one sure way to reach snack nirvana.

Creamy avocado bacon poutine skins are the ultimate party food that doubles as snack. These golden, cheesy, creamy boats are nearly magical. Here’s how you make them the star of your game day snacks.

But First, What’s Poutine?

Bien, oui! Poutine is one of Quebec’s most admired Canadian treasures. It’s usually made with French fries, cheese curds, and a healthy ladle of hot, flavorful gravy.

To make this oven-baked, more portable-friendly version, you’ll need to start by selecting perfectly ripe avocados.

Ingredients:

3 ripe Avocados From Mexico, peeled and pitted

8 baking potatoes, cleaned and dried

2 tablespoons vegetable oil

Sea salt

2 cups cheese curds or grated Monterrey Jack Cheese

6 slices smoked bacon, fried, drained, and chopped

2 stalks green onion, thinly sliced

1/2 cup full-fat Greek-style yogurt

2 tablespoons fresh lime juice

1 tablespoon garlic powder

1/2 teaspoon chili powder

Salt & pepper to taste

Directions:

  1. Preheat oven to 400°F.
  2. Using a fork, pierce each potato, ensuring you’ve covered all sides. Put potatoes on a baking tray, then place in hot oven. Bake 45-50 minutes, or until you pierce a potato and it feels soft. It’s OK if the skins are a bit crisped at this point.
  3. Transfer to a wire rack and let cool for 15-20 minutes.
  4. Turn the oven function to broil.
  5. In the meantime, cut each potato in half, lengthwise. Using a grapefruit spoon or a melon baller, make a well in the potato. Leave roughly 1/4 inch of potato on all sides.
  6. Brush oil over all sides and inside of each potato. Sprinkle skin-side with sea salt.
  7. Place potato halves evenly spaced on a baking tray and broil 2-3 minutes or until you see the potatoes begin to crisp. This happens quickly, so don’t let your attention wander or you’ll end up with burnt potato shells and you’ll need to start over.
  8. Once crisped, remove from oven and fill with green onion and bacon and top with cheese.
  9. Broil once again for 4-5 minutes or until cheese is bubbly and golden.
  10. Remove from the broiler.
  11. Sprinkle more green onion on top.

For the Avocado Sauce:

  1. In a blender, combine avocados, yogurt, lime juice, garlic powder, chili powder, salt and pepper to taste, pulsing until smooth. Drizzle avocado sauce over each potato half, reserving some for a dipping sauce.

These game day snacks are sure to delight fans and families alike.

By Avocados From Mexico January 08, 2019

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