Serves 6
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
2 to 3 chopped green onions, for garnish


  1. Preheat oven to 350 F (180 C). Pierce potatoes all over with a fork, rub with 3 tbsp (45 ml) butter and sprinkle with salt, to taste. Place potatoes in a shallow baking dish and bake 30 to 45 minutes, or until they yield when gently pressed. Set aside.
  2. To make poutine gravy, in a small saucepan over medium heat, melt 3 tbsp (45 ml) butter and stir in flour with a wooden spoon, until a rich golden colour, about 7 to 10 minutes. Slowly pour in hot stock in a thin stream, whisking constantly, until well emulsified. Stir in thyme and bring to a simmer, season to taste and keep warm.
  3. To assemble, cut an oval opening in tops of each potato. Scoop out most of potato into a bowl, mash with remaining butter and season lightly. Spoon mashed potato back into skins and place into baking dish. Top with cheese curds and chopped sausage. Return potatoes to oven to melt cheese, about 10 minutes. Garnish with green onion and serve immediately with gravy.
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