This recipe was written and developed by Chris Loves Julia as part of a sponsored content series. Click for the full blog post.
Chris Loves Julia x EPIC™ Twice Baked Potatoes are made with only 5 ingredients, have so much flavor and don't require any grain, gluten or dairy ingredients. This twice-baked potato is smooth, rich with flavor, and a satisfying side for any meal.
Epic™ Twice Baked Potatoes
Recipe by Chris Loves Julia
6 medium baking russet potatoes
1, 14oz jar EPIC™ Provisions bone broth I use their Jalapeño Beef Bone Broth - it's my favorite for this
5-6 cloves garlic smashed, stems removed
1/3 cup EPIC™ Provisions Duck Fat
1/2 bag EPIC™ Provisions Pork Rinds I used the salt and pepper version
salt & pepper
fresh chopped chives optional
Preheat your convection oven to 400 degrees. Wash and pat dry the potatoes and prick the outside of each with a for 5-6 times all around the outside. Coat each with a small amount of olive oil (1-2 tsp) and salt and pepper. Rub to coat evenly and place the potatoes on a baking sheet. Bake for 45-60 minutes, until a paring knife slides in and out cleanly and the outside has crisped.
In a small pot, add 14oz of EPIC™ Beef Jalapeño Sea Salt Bone Broth, along with the garlic cloves and EPIC™ Duck Fat. Bring to a boil on the stove, reduce to low and cover to keep warm.
Blitz the EPIC™ Sea Salt and Pepper Pork Rinds in a food processor until a medium crumb texture. About the consistency of panko bread crumbs.
Once the potatoes have finished baking, set them aside to cool for 15-20 minutes. Carefully cut each in half and scoop the insides into a bowl, taking care to leave the skin in tact.
If you have a ricer, pass the potatoes through it to give a smoother consistency. If not, use a fork to smash the potatoes as much as possible and break up any large clumps. Whichever you do, strain the garlic cloves out of the broth and include them in the potatoes, treating them the same way.
Take the broth/duck fat off the heat. Using a ladle, scoop as much of the duck fat out as is easy to do (don't stress about getting every bit) and add it to the potatoes. Then pour in half the broth. Using a hand mixer, mix the potatoes together, adding more of the broth as you mix until a smooth texture is achieved. Season with salt and pepper to taste.
Using a spoon or piping bag, fill the potato skins with the mashed potato. Top with the crushed pork rinds and place back in the oven for 8-12 minutes, until they begin to brown.
Serve warm with your favorite protein and vegetables. If desired, garnish with chives before service.