Moulard Duck Bacon Loaded Potatoes
Prep Time: 1 hour 15 minutes • Yields: 5 servings
Ingredients:
1 pkg. Fossil Farms' Moulard Duck Bacon, 8 oz.
5 large Russet potatoes
Olive oil
Salt & pepper to taste
Toppings:
1 cup shredded cheddar cheese
½ cup sour cream
¼ cup chopped green onions
¼ cup butter
Salt and pepper to taste
Equipment:
Measuring cups and spoons
Oven
Knife & Cutting board
Baking sheet
Fork
Skillet
Tongs or spatula
Paper towels
Serving plates
Method:
Prepare the Potatoes:
1. Preheat your oven to 400°F (200°C).
2. Scrub the potatoes clean and pat them dry. Rub each potato with a bit of olive oil and sprinkle with salt.
3. Pierce each potato several times with a fork. Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until they are tender when pierced with a fork.
Cook the Duck Bacon:
4. While the potatoes are baking, heat a skillet over medium heat. Add the slices of Moulard Duck Bacon to the skillet.
5. Cook the bacon for about 3-4 minutes per side, or until crispy.
6. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess fat. Once cooled, chop the duck bacon into bite-sized pieces.
Prepare the Toppings:
7. Grate the cheddar cheese if not already shredded. Thinly slice the green onions.
Assemble the Loaded Potatoes:
8. Once the potatoes are done baking, remove them from the oven. Allow the potatoes to cool for a few minutes before handling.
9. Slice each potato open lengthwise and gently fluff the insides with a fork. Add a pat of butter to each potato and sprinkle with salt and pepper to taste.
10. Divide the shredded cheddar cheese evenly among the potatoes. Sprinkle the chopped duck bacon over the cheese.
11. Add a dollop of sour cream on top of each potato. Finish with a sprinkle of chopped green onions.
12. Serve and enjoy!