Twice-Baked Duck Fat Potatoes
Is there anything that could make creamy, earthy, twice-baked potatoes more soul-satisfying? Yes. DUCK FAT.
Equipment
- Kitchen scale or measuring cups and spoons
- Measuring cups and spoons or kitchen scale
Ingredients
- 4 large russet potatoes
- 2 tablespoons (1 oz/30g) unsalted butter at room temperature
- 3 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) finely-chopped green onions
- 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 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.
