Twice-Baked Potatoes with Pancetta and Mozzarella

Zutaten

4 (8- to 10-ounce) russet potatoes, unpeeled

¼ teaspoon table salt, plus salt for moistening potatoes

4 ounces pancetta, cut into ¼-inch pieces

5 tablespoons unsalted butter, melted, divided

¼ cup sour cream

¼ teaspoon pepper

3 ounces shredded whole-milk mozzarella cheese

¼ cup grated Parmesan cheese

1 minced shallot

1 teaspoon chopped fresh thyme

Anweisungen

1. Adjust oven rack to middle position and heat oven to 450 degrees. Prick each potato lightly with fork in 6 places. Dissolve 1 tablespoon salt in ½ cup water in large bowl. Add potatoes and toss so exteriors are evenly moistened. Place potatoes on wire rack set in rimmed baking sheet. Bake until centers register 205 degrees, 50 minutes to 1 hour. Let potatoes cool for 15 minutes. Reduce oven temperature to 400 degrees.

2. While potatoes bake, cook pancetta in 12-inch ovensafe nonstick skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer pancetta to paper towel–lined plate; set aside. Discard fat in skillet or reserve for another use. Wipe skillet clean with paper towels.

3. With potatoes sitting on flat sides, cut off top ¼ inch and discard. Using fork, carefully remove potato flesh from remaining portion of potato by poking and twisting at insides to loosen, leaving ¼-inch wall all around inside of potato. Transfer potato flesh to medium bowl. Set aside potato shells.

4. Using potato masher, mash potato flesh until smooth. Stir in 3 tablespoons melted butter, sour cream, pepper, and salt until incorporated. Stir in cheddar, scallions, and bacon until combined. Season with salt and pepper to taste.

5. Divide filling evenly among potato shells (scant ¾ cup each), mounding filling over tops of potatoes. Fluff up top of filling with tines of fork. Brush 1 tablespoon melted butter in now-empty skillet and place potatoes in skillet. Brush remaining 1 tablespoon melted butter over tops of potatoes.

6. Bake until potatoes are warmed through and beginning to brown on top, 20 to 23 minutes. Let cool for 10 minutes before serving.

To Make Ahead At the end of step 4, let potatoes cool completely. Cover with plastic wrap and refrigerate for up to 24 hours. To serve, continue with step 5, increasing baking time by 10 minutes.

Notizen

Try to find potatoes of equal size and weight to ensure even cooking. Larger potatoes will work, but the baking time in step 1 will be longer. This recipe can easily be doubled.

WHY THIS RECIPE WORKS These twice-baked potatoes taste as good as they look—no leathery skins or bland fillings here. Before the first bake, we pricked the potatoes all over with a fork and tossed them in a saltwater solution. Pricking the potatoes prevented steam from building up inside them, and the salty bath seasoned the skins and encouraged them to dry and crisp in the oven. For the filling, we mixed the potato interiors with butter for richness (rather than half-and-half), and incorporated sour cream, cheddar, bacon, and scallions into the mix—rather than just using them as toppings—so we got the best flavor in every bite.