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Twice-Baked Duck Fat Potatoes

Is there anything that could make creamy, earthy, twice-baked potatoes more soul-satisfying? Yes. DUCK FAT. 
Print Recipe
Ready In 1 hour 30 minutes
Meal Type Side Dish
Good For Fall, Winter
Servings 8

Ingredients
  

  • 4 large russet potatoes
  • 2 tablespoons (1 oz/30g) butter, at room temperature
  • 2 tablespoons (1 oz/30g) duck fat, at room temperature
  • 2 tablespoons (1 oz/30g) sour cream
  • ⅓ cup (80mL) whole milk plus 2 tablespoons heavy cream, heated to a simmer
  • 4 ounces (112g) cheddar cheese, divided
  • ¼ cup (25g) green onions, finely chopped
  • ½ teaspoon kosher salt
  • Several grinds freshly-ground black pepper

Step by Step Instructions
 

Step 1

  • Preheat your oven to 425°F (220°C).

Step 2

  • Scrub your potatoes and pierce each a few times with a fork. Line a sheet pan with parchment and place the potatoes on the sheet pan. Bake for 1 hour or until a knife easily passes through without resistance, turning halfway through the baking time.

Step 3

  • Remove potatoes from oven, and turn your oven to broil.

Step 4

  • Using a sharp knife, carefully slice the potatoes in half and scoop the flesh into a large pot. Add to this the butter and duck fat, and mash with a potato masher to combine. Add the sour cream, hot milk, and cream, and whip just until smooth (do not overmix; the mixture may become gluey). With a wooden spoon, stir in half the cheddar cheese and green onions, along with the salt and pepper. Taste and correct seasoning.

Step 5

  • Line a sheet pan with foil. Fill each potato half with mashed potato mix, and place on the foil-lined sheet pan. Top with remaining cheese and green onions, and broil for 2-3 minutes, watching carefully, until the cheese is melted and has browned in spots. Serve immediately.