PANCETTA TWICE BAKED POTATOES
4 each large, russet potatoes
6 oz thinly sliced pancetta
2 Tbs butter, Plugra
¾ cup sour cream
4-6 oz Smoked Cheddar Cheese, shredded
¼ cup milk
2 Tbs chives, snipped or green onion, chopped
To Taste – Salt and freshly ground black pepper
Place a rack in the middle of the oven and preheat the oven to 400 degrees F.
Poke several holes in the potatoes and place on a cookie sheet. Bake for about 1 hour or until just soft when pierced with a small, sharp knife. Remove from oven and set aside until cool enough to handle.
In a large skillet over medium heat, cook the pancetta, until crisp on both sides, 10 to 12 minutes. Remove and drain on paper towels. Crumble the pancetta and set aside.
Cut the potatoes in half lengthwise and using a small spoon, remove the flesh from each potato half, leaving the skin intact to refill with the filling later. Place the potato flesh in a small bowl and mash it with a fork or potato masher. Add the butter, sour cream, smoked cheddar cheese, milk, chives, half of the pancetta and salt and pepper to taste. Mix well.
Place the potato skins in a large shallow baking dish. Spoon the filling back into the potato shells, mounding it up. Top each potato half with some of the remaining pancetta. Sprinkle the top with a good grinding of pepper. The dish can be covered and refrigerated for several hours before baking.
Bake for 30 to 35 minutes or until the stuffing is hot throughout.