Cook the Book: Potato Skins with Pancetta and Mixed Herbs

Name: Cook the Book: Potato Skins with Pancetta and Mixed Herbs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 237 milliliters ounces fontina cheese, grated (about; 3 Tbsps finely chopped mixed fresh herbs, such as rosemary, sage, and thyme; 1 Tbsp olive oil; 227 grams pancetta, finely chopped; 8 to medium russet potatoes; 473 milliliters 16 ounces white and/or yellow sharp Cheddar cheese, grated (about; 4 Tbsps unsalted butter

Cook the Book: Potato Skins with Pancettan and Mixed Herbs is a gluten free and fodmap friendly hor d'oeuvre. This recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 447 calories, 17g of protein, and 28g of fat. This recipe serves 10. A mixture of and/or sharp cheddar cheese, pancetta, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat the oven to 400°F.

Equipment you will use

Oven

Place the potatoes on a baking sheet, and rub with the oil.

Ingredients you will need

Potato

Cooking Oil

Dry Seasoning Rub

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Baking Sheet

Bake until tender when pierced with a paring knife, 55-60 minutes.

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Oven

Knife

Remove from the oven; let stand until cool enough to handle. Reduce oven temperature to 350°F.

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Oven

Cut each potato in half lengthwise, and use a small spoon to scoop out the insides, leaving about ¼-inch border all around. Reserve the insides for another use. Slice each potato shell in half again lengthwise for a total of 32 wedges.

Ingredients you will need

Potato

In a medium skillet, cook the pancetta over medium heat, stirring frequently, until just starting to turn brown and crisp, 9-10 minutes.

Ingredients you will need

Pancetta