Cook the Book: Potato Skins with Pancetta and Mixed Herbs

Ingredients

  • 8 small to medium russet potatoes
  • 1 tablespoon olive oil
  • 1/2 pound pancetta, finely chopped
  • 4 tablespoons unsalted butter
  • 3 tablespoons finely chopped mixed fresh herbs, such as rosemary, sage, and thyme
  • 16 ounces white and/or yellow sharp Cheddar cheese, grated (about 2 cups)
  • 8 ounces fontina cheese, grated (about 1 cup)

Description

Serious Eats Favicon Serious Eats
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