Pancetta Double-Baked Potatoes

Pancetta Double-Baked Potatoes

  • Preparation 20 min
  • Cooking 1 h 15 min
  • Servings 4
Featured in RICARDO Magazine (SUMMER 2015)

Categories

Ingredients

    • 2 large russet potatoes, scrubbed clean
    • 1 shallot, finely chopped
    • ¾ cup (130 g) pancetta, finely diced (about 2 thick slices)
    • ¼ cup (57 g) butter
    • ¼ cup (60 ml) milk
    • 1 cup (100 g) grated Emmental cheese
    • ½ cup (68 g) frozen peas, thawed
    • Cayenne pepper, to taste

Preparation

Note from Ricardo

To save time, you can also cook the potatoes in the microwave. Pierce all over the surface with a fork, then cook for 8 to 10 minutes. Stuffed potatoes can be garnished in advance and kept in the refrigerator. You can then bake or grill them for 15 minutes.

Personal Note