French Poutine In A Bag Or Foil Pouch (on The Road Recipe)

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 5
• 10 russet potatoes, peeled and cut in long narrow strips
• 1 tablespoon paprika or 2 tablespoons mccormick all seasoning salt
• 1 gallon ziploc bag
• 2 tablespoons vinegar (optional)
• 2 tablespoons coarse salt or 2 tablespoons sea salt
• pam cooking spray
• 2 1/2 cups cheese curds or 2 1/2 cups cheddar cheese
• 1 1/4 cups shredded mozzarella cheese
• 1 (10 3/4 ounce) can beef gravy

Recipe

• 1 your will also need 2 cookie sheets with raised sides. spray pam on cookie sheets.
• 2 divide the potatoes in half, wipe dry with paper towels.
• 3 preheat oven to 400*.
• 4 place half of the potatoes in the gallon ziplock bag. add 1 tblsp vinegar and shake, shake, shake. open the bag and add half the salt or seasoning salt. do not use both! shake, shake, shake.
• 5 if you use the regular salt,add half the.
• 6 paprika.
• 7 place the potatoes on the cookie sheet.
• 8 prepare the second batch in the gallon bag.
• 9 place the potatoes on the cookie sheet.
• 10 bake until brown on both sides, about 20 minutes. turn them with spatula after 10 minutes.
• 11 let cool.
• 12 divide into 5 quart zip lock bags or 5 foil packets.
• 13 add 1/2 cup cheese curds or cheddar cheese and 1/4 cup mozzarella cheeseto each bag or packet. seal. store in cooler or refrigerator.
• 14 to serve:.
• 15 warm bags in microwave or boiling water.
• 16 warm foil packets in oven.
• 17 open gravy and heat in pan. pour spoonfuls of gravy over the open zip lock bags or open foil packets.
• 18 cooling time is included in preparation time.
• 19 there is hardly any mess to clean up!