Stuffed potatoes or “twice baked potatoes” are an easy dish to make that can be adapted with all types of flavor combinations–you imagination is the only limiting factor here. This recipe here features a few ingredients I had on hand: pancetta, onion, cheese, sour cream, and garlic. Pair these potatoes with a side salad and you have a perfect bite!
Pancetta is an Italian version of bacon. If you don’t have pancetta on hand feel free to substitute with bacon or diced ham. I picked up a thick round of pancetta (cut about 1/2 inch thick) from the deli. This makes a nice size to add come crunchy, salty texture to the stuffed potatoes. If you use bacon try to get a thick cut. Also, I like to use Pecorino Romano cheese for these potatoes to give more of a tangy salty flavor vs. the more nutty, mild flavor of Parmigiano Reggiano cheese.
Again, if you can’t find fresh Pecorino Romano feel free to use Parmigiano instead. But…with either cheese you use….don’t waste the money or calories buying either of these cheeses in their pre-grated version…buy fresh. The fresh cheese will keep in the fridge for a very long time and grate easily on any box grater.
Pancetta & Pecorino Stuffed Potatoes
1 cup Pancetta (diced)
2 baking potatoes
1/2 cup light sour cream
3 cloves garlic (chopped)
1/2 vidalia/sweet onion (you can use regular yellow onion if sweet vidalia are not available)
1/3 cup shredded cheddar cheese
1/4 cup grated Pecorino Romano cheese
1 Tbsp crushed red pepper flakes
To make:
Poke a few holes in the potatoes with a fork and wrap individually in foil. Bake the potatoes in a 400 degree oven for approx. one hour. While the potatoes are baking, cook the pancetta in a saute pan. Alternate the heat between med/high and low to balance rendering the fat while crisping the pancetta–do not burn. Drain the cooked pancetta on paper towels and set aside. Pour out fat from pan leaving approx. 1 Tbsp in the pan. Return the pan to medium heat and add the onions; saute until translucent. Add the garlic and red pepper flakes. Add olive oil to the pan if the onion mixture gets too dry. Finish cooking the onions until slightly browned.
Once potatoes are finished cooking, remove from the oven and let cool for approx 10 minutes or until you are able to handle them–they should still be a bit warm.Lower oven temperature to 350. Place pancetta, onion mixture, cheeses, and sour cream in a large mixing bowl.
Cut potatoes in half then scoop out center leaving a small border to support the stuffing. Add scooped out potato center to the mixing bowl. Combine all stuffing ingredients and stir until evenly distributed. Divide stuffing into four portions and re-fill potato shells. Return to oven and bake for approximately 15 minutes. Remove from oven and serve warm. Top with cracked black pepper if desired. No need to add salt because both the pancetta and cheeses have natural salt that should be enough for enjoying a perfect bite of stuffed potatoes!
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