We just finished making these potato skins. I know what you are thinking, there are so bad but so good at the same time. But we only ate a few… okay I tell the truth, we ate them all in less than five minutes. It was just impossible to stop eating them…
Adapted from marthastewart.com
- 6 medium potatoes
- 4 oz. pancetta, chopped in small pieces
- 1/3 cup olive oil
- 1 cup sharp cheddar cheese
- 5 ounces sour cream
- 1/4 cup chopped chives
Preheat oven to 375 degrees, with rack in center position.
Prick potatoes several times with a fork and bake until potatoes can be easily pierced with a toothpick, about 45 minutes to 1 hour.
Meanwhile, cook pancetta in a large skillet until crisp and transfer to a paper towel-lined plate to drain. Set aside.
Raise oven temperature to 400 degrees.
When cool enough to handle, halve potatoes lengthwise and scoop out flesh, leaving 1/4 inch flesh still attached to skins. Reserve scooped flesh for another use.
Brush both sides of skins with olive oil. Place on a rimmed baking sheet skin side down and bake until crisp and golden, 10 minutes.
Top with cheese and pancetta and return to oven 5 minutes more, until cheese is melted and bubbly.
Garnish with chives and serve immediately.