Ingredients
- 1 Roast Half Duck , Defrosted
- 4 Large Russet Potatoes
- 1 Tbsp. Kosher Salt
- 1 Tbsp. Olive Oil
- 4 Slices Bacon, Cooked
- 4 Tbsp. Butter
- 4 Cloves Garlic, Minced
- 1.5 Cup Shredded Cheddar
- Scallions, Thinly Sliced
- Sour Cream for Garnish
Direction
- Preheat oven to 400 degrees F. Pierce potatoes with fork then rub them with olive oil and kosher salt. Place on a pan lined with foil and bake for about 50 minutes.
- Place Roast Half Duck on a foiled pan and bake for 15 minutes.
- Once cool, shred and chop Roast Half Duck into bite size pieces. Chop Bacon up into bits.
- Once done, cut each potato in half and scoop out insides leave ¼” to a ½” of thickness from the skin.
- Preheat oven to 450 degrees F. Melt butter in microwave and whisk in garlic. Brush each potato skin with butter.
- Cook potatoes on foiled pan for 10 minutes then flip and cook for another 5-10 minutes.
- Top each potato skin with Roast Half Duck, bacon bits, and cheddar then bake in the oven for 5 minutes.
- Garnish potato skins with scallions and a dollop of sour cream then serve.