Name: Pancetta Double-Baked Potatoes
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 serving(s)
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

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.

Pancetta Double-Baked Potatoes

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Note from Ricardo

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