Twice-Baked Potato with Pancetta and Caramelized Onions
Servings 6
Equipment
- Large skillet
- Baking Sheet
Ingredients
- 3 Idaho russet potatoes
- 1½ oz of pancetta divided
- 1 tbsp butter or olive oil
- ½ onion diced
- 4 tbsp of shredded sharp cheddar cheese divided
- 3 tbsp of sour cream
- 3 tbsp butter
- Sea salt and freshly cracked black pepper to taste
Instructions
- Preheat the oven to 350 degrees.
- Bake the potatoes by washing and poking holes in them with a fork. Place in the oven and bake for 1 hour, or until fork-tender.
- Cook the pancetta while the potatoes are baking by placing it in a large skillet and cooking it over medium heat until evenly browned.
- Remove from the skillet, place on paper towels to remove the grease, crumble, and set aside.
- Caramelize the onions while the potatoes are baking by placing the onion in the same large skillet, using leftover pancetta grease to cook the onion, and adding some olive oil, if needed.
- Cook, stirring often, until the onions are caramelized and tender, about 30 minutes. Remove from heat and set aside. Side Note: Add water to the skillet if the onions are getting dry while cooking.
- When potatoes are done cooking, allow them to cool for about 10 minutes.
- Prepare the twice-baked potatoes by slicing potatoes in half lengthwise and gently scooping out the flesh into a mixing bowl (set skins aside).
- Add half the cheese, the sour cream, half of the pancetta crumbles, butter, sea salt, and freshly cracked black pepper to taste. Mix thoroughly, then divide the mixture into the potato skins.
- Top each potato with the remaining cheese and pancetta.
- Bake on a baking sheet for 15 minutes, or until the cheese is bubbling. Enjoy.