Poutine in a bag-- YES! Another Ziplock recipe!

French Poutine in a Bag or Foil Pouch (Another ZIPLOCK Recipe)

French fries with curd cheese either cheddar or mozzarella or both with
brown gravy. Kids are hungry on a long trip and if you have most of the
recipe prepared, it is a snap to finish and serve when you stop. There is an
optional ingredient..vinegar. You may wish to use or forgo that ingredient.
My kids love the vinegar & salt potato chips & some like it on their
poutine.

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 white vinegar (optional)
2 tablespoons white coarse salt or sea salt
Pam cooking spray
2 1/2 cups cheese curds or cheddar cheese
1 1/4 cups shredded mozzarella cheese
1 (10 3/4 ounce) can beef gravy

5-8 servings

1 hour 40 mins prep

Your will also need 2 cookie sheets with raised sides. Spray pam on cookie
sheets.
Divide the potatoes in half, wipe dry with paper towels.
Preheat oven to 400*.
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.
If you use the regular salt, add half the paprika.
Place the potatoes on the cookie sheet.
Prepare the second batch in the gallon bag.
Place the potatoes on the cookie sheet.
Bake until brown on both sides, about 20 minutes. Turn them with spatula
after 10 minutes.
Let cool.
Divide into 5 quart zip lock bags or 5 foil packets.
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.

To Serve:.
Warm bags in microwave or boiling water.
Warm foil packets in oven.
Open gravy and heat in pan. Pour spoonfuls of gravy over the open zip lock
bags or open foil packets.
Cooling time is included in preparation time.
There is hardly any mess to clean up!