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1
Preheat the oven to 400 degrees F with a rack set on the middle shelf.
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2
Cook the pancetta with 1 tablespoon water in a large saute pan over medium heat until crispy and most of the fat has rendered, 10 to 12 minutes.
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3
Meanwhile, cook the potatoes.
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4
Pierce the potatoes all over with a fork and put in a large paper bag.
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5
Fold the top of the bag over several times.
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6
Microwave on high for about 15 minutes, carefully flipping the bag every 5 minutes.
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7
The potatoes are done once a cake tester or skewer easily pierces the flesh.
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8
Remove the potatoes from the bag and put on a baking sheet.
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9
Allow the potatoes to cool for 5 minutes.
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10
Once the pancetta is crispy, use a slotted spoon to transfer to a paper-towel-lined plate to drain.
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11
Stir the half-and-half, a pinch of salt and 1/2 teaspoon pepper into the rendered fat.
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12
Use a sharp paring knife to cut a lengthwise slit in the center of each potato.
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13
Carefully remove the flesh, leaving about 1/2-inch around the inside.
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14
Reserve 1/2 cup of the potato flesh for another use.
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15
Place the remaining flesh in a mixing bowl along with the half-and-half mixture, 2 1/2 cups of the Parmesan, the scallion whites, half of the pancetta and a large pinch of salt.
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16
Mash with a potato masher until mostly smooth.
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17
Season with additional salt and pepper if needed.
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18
Scoop the mashed potato mixture back into the skins.
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19
Make a large well in each potato deep enough to hold an egg and crack an egg into the well.
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20
Bake until the egg is just starting to set, about 10 minutes.
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21
Remove the potatoes and cover the eggs with the remaining Parmesan.
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22
Switch the oven to broil and broil until the eggs no longer wiggle when you shake the baking sheet, 3 to 5 minutes, checking frequently.
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23
To serve, top each potato with the reserved crispy pancetta and scallion greens and serve immediately.
