Twice Baked Potato with Pancetta and Caramelized Onions
I am originally from Idaho so I LOVE potatoes! I decided to try something different with this twice baked potato with pancetta and caramelized onion but, at the same time, use ingredients that I had on hand. The pancetta is crunchy & salty while the onions are soft and sweet. I love the combination of flavors and textures. A delicious side dish and so easy to make.
How to Make a Twice Baked Potato with Pancetta and Caramelized Onions:
- 3 Idaho russet potatoes
- 1.5 ounces of pancetta, divided
- 1 tbsp olive oil, as needed
- 1/2 onion, diced
- 3 tbsp of sour cream
- 4 tbsp of shredded sharp cheddar cheese, divided
- 2 tbsp butter
- Salt and pepper to taste
Preheat the oven to 350 degrees.
Wash potatoes and poke holes in them with a fork. Bake in the oven for 1 hour or until fork tender.
Meanwhile, place the pancetta in a skillet and cook over medium heat until evenly browned. Remove from skillet, place on paper towel to remove grease, crumble and set aside.
Place the onion in the same skillet where you cooked the pancetta (used leftover grease to cook the onion), and add some olive oil, if needed. Cook, stirring often, until caramelized and tender, about 30 minutes. Remove from heat and set aside. Side Note: Add water to the pan if the onions are getting dry while cooking.
When potatoes are done cooking, allow them to cool for about 10 minutes. Slice potatoes in half lengthwise and gently scoop out the flesh into a mixing bowl (set skins aside).
Add sour cream, 1/2 the pancetta crumbles, and 1/2 the cheese, butter, salt, and pepper to taste. Mix thoroughly then divide the mixture into the potato skins. Top each potato with the remaining cheese and pancetta.
Bake for 15 minutes. Enjoy.
Click here for printable recipe – For the Love of Cooking.net
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