Some recipes use miso paste or soy sauce to add depth, but we don't find this is needed for traditional poutine. Continue the recipe as written from there. To make gluten-free poutine, the main ...

Keep warm. PREPARE THE STUFFED POTATOES Cut one 1/2-inch-wide strip off the top of each baked potato and reserve. Scoop the potato flesh into a large bowl. Place the potato shells on a baking sheet.

Give baked potatoes a boozy upgrade with gin-soaked olives and blue cheese. Twice-baked potatoes and Dirty Martinis have one thing in common: They’re both classics. Here Russet potatoes make for ...