Duck Potato Skins
Classic potato skins with a duck twist! Shredded Roast Half Duck tops crispy potato skins with cheddar cheese, bacon, and scallions. Try this snack for game day.
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Ingredients
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1 Roast Half Duck, Defrosted
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4 Large Russet Potatoes
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1 Tbsp. Kosher Salt
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1 Tbsp. Olive Oil
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4 Slices Bacon, Cooked
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4 Tbsp. Butter
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4 Cloves Garlic, Minced
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1.5 Cup Shredded Cheddar
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Scallions, Thinly Sliced
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Sour Cream for Garnish
Directions
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1
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.
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2
Place Roast Half Duck on a foiled pan and bake for 15 minutes.
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3
Once cool, shred and chop Roast Half Duck into bite size pieces. Chop Bacon up into bits.
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4
Once done, cut each potato in half and scoop out insides leave ¼” to a ½” of thickness from the skin.
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5
Preheat oven to 450 degrees F. Melt butter in microwave and whisk in garlic. Brush each potato skin with butter.
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6
Cook potatoes on foiled pan for 10 minutes then flip and cook for another 5-10 minutes.
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7
Top each potato skin with Roast Half Duck, bacon bits, and cheddar then bake in the oven for 5 minutes.
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8
Garnish potato skins with scallions and a dollop of sour cream then serve.
