Cheddar Twice Cooked Potatoes with Crispy Pancetta
🚨🚨Available here ⬇️
Click the link in the bio -> @flavorGod
or visit website: www.flavorgod.com
✳️✳️ - Ingredients:
🍟5 - Idaho baking potatoes / large (about 1 pound each)
🍟1 tablespoon - olive oil
🍟1 1/2 tablespoon - #flavorgod Pink Salt & Pepper / or #flavorgod garlic herb salt
🍟4 ounces - pancetta, chopped
🍟2 cups - cheddar cheese /shredded /sharp
🍟1 cup - sour cream
🍟4 tablespoons - ghee butter or unsalted butter, at room temperature ( I use @omgheebutter)
🍟2 tablespoons - scallions /chop
🍟Garnish with #flavorgod Italian zest or favorite #flavorgod seasoning.
➡️Preheat oven to 400°F.
Line a large baking sheet with aluminum foil.
➡️Rub potatoes with olive oil and season with #flavorgod pink salt & pepper. Poke holes in potato with fork.
Place potatoes on baking sheet and bake until fork-tender about 1 hour 15 minutes. Let the potatoes sit until cool enough to handle.
➡️Peel 1 potato completely, discarding skin ( or leave it on) (your choice). Place the pulp in a large bowl. Cut the top quarter from each of the remaining 4 potatoes and using a spoon, scoop the pulp from the potatoes into the bowl, leaving a 1/4-inch layer of pulp on the skin. Return the potato shells to the baking sheet.
➡️mash the potato pulp until smooth. Add 1 cup of cheddar cheese, sour cream, butter, pancetta, scallions and #flavorgod pink salt & pepper and mash until smooth. Spoon the potato mixture back into the potato shells, top the remaining cheese and bake until hot and the cheese is melted, about 20 minutes.
Garnish with scallions and your favorite #flavorgod seasonings. , I used my Italian Zest seasoning.