1 cup low sodium chicken broth*, plus more if needed
1 teaspoon ketchup
Preheat your oven to 400ºF.
Slice about a quarter or a third off the top of each potato and carefully scoop the potato flesh into a large bowl being sure not to rip the potato skin. Mash the potato with the sour cream, milk, gravy, and butter until smooth then season well with salt and pepper. Add in about half of the bacon, half of the cheese curds, and half of the green onions and fold everything together. Transfer the mixture back into the potato skins, place onto a baking sheet, and dot the top with the remaining cheese curds.
Bake the potatoes in the oven for eight to 12 minutes or until golden and the cheese is melted. Serve doused in poutine gravy and a sprinkling of the remaining green onions and bacon.
Melt the butter in a large skillet over medium heat. Add the shallots, season with salt and pepper, and cook for one to two minutes or until translucent and just starting to brown. Add in the vinegar and cook until liquid is fully absorbed then turn the heat up to medium-high and sprinkle the flour overtop. Using a whisk, stir the flour into the butter and shallow mixture and cook for about two to three minutes, stirring occasionally, until golden brown.
Slowly whisk in the broth and bring to a simmer. Allow the gravy to thicken adding a splash more broth or water if too thick. Whisk in ketchup and season to taste with salt and pepper.