Cook The Book: Potato Skins With Pancetta And Mixed Herbs – a delicious recipe with potatoes, olive oil, pancetta, unsalted butter, herbs, Cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 400u00b0F. Place the potatoes on a baking sheet, and rub with the oil. Bake until tender when pierced with a paring knife, 55-60 minutes. Remove from the oven; let stand until cool enough to handle. Reduce oven temperature to 350u00b0F.
2
Cut each potato in half lengthwise, and use a small spoon to scoop out the insides, leaving about 1/4-inch border all around. Reserve the insides for another use. Slice each potato shell in half again lengthwise for a total of 32 wedges.
3
In a medium skillet, cook the pancetta over medium heat, stirring frequently, until just starting to turn brown and crisp, 9-10 minutes. Remove from heat; use a slotted spoon to transfer the pancetta to drain on paper towels. Set aside.
4
Melt the butter in a small saucepan. Brush each potato wedge with butter; sprinkle with herb mixture. Cover each wedge with 1/2 teaspoon of pancetta and a little more herb mixture. Sprinkle the remaining Cheddar and the fontina cheese over the tops.
5
Bake until the cheese is melted and the potatoes are heated through, 8 to 10 minutes. Remove from the oven; serve hot.
924
kcal
Calories
72
g
Fat
25
g
Carbs
45
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 small to medium russet potatoes, 1 tablespoon olive oil, 1/2 pound pancetta, finely chopped, 4 tablespoons unsalted butter, and more.
Yes, Cook The Book: Potato Skins With Pancetta And Mixed Herbs falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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