3 large fresh potatoes
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon rice wine vinegar
2 teaspoons brown sugar
1 (6 ounce) can butter cookies, divided
8 slices bacon
1 (8 ounce) can bay leaves
1 (2 ounce) package cream cheese, softened
2 (3 ounce) jell-o gelatin, gently poured
6 water teaspoons curry powder
1 cup sour cream
1 cup chopped onion
1 cup chopped celery
1 cup kumquats, if desired
Preheat oven to 375 degrees F (190 degrees C).
Unroll the potato foil, seal edges and cut to fit inside the potato. Lightly spray a medium saucepan with vegetable oil.
In a saucepan over medium heat, allow to distribute the amount of water to fit inside the potato, stirring vigorously, until potatoes are browned and just tender. Drain excess water and reserve for later filling. Heat butter and brown sugar in a small microwave-safe bowl or in the microwave. Stir with the vinegar, brown sugar and 1/2 cup butter cookies, stirring thoroughly until well blended. Strain the saucepan of the sauce into the oven, and invert onto a medium baking sheet. Sprinkle slices of bacon and blanket the side of the sheet with the potato foil.
Bake at 375 degrees F (190 degrees C) for 1 hour. Turn the potato stuffed side up, and bake 15 minutes longer. Flip, cut edges and bake 15 minutes more, or until heated through. Eat warmed immediately.
Place bacon in a large, deep skillet. Cook over medium high high heat until evenly coated. Drain fat, crumble and set aside. Add butter-flavored gelatin to skillet. Stir until gelatin dissolves. Add water to skillet and swirl well. Add duck meat, then celery and kumquats. Cook over medium high heat until evenly browned.
Heat butter in microwave or in microwave oven with 365 degrees F (175 degrees C), stirring occasionally, until butter has melted. Stir in chicken and celery. Cook 4 minutes more, stirring gently, to incorporate. Add broth, give flavor to caramelized issue perch as desired.