I am originally from Idaho so I LOVE potatoes! I decided to try something different with this recipe 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.
- 3 Idaho potatoes
- Cooking spray
- 1/2 onion, diced
- 1.5 ounces of pancetta, divided
- 3 tbsp of non fat sour cream
- 4 tbsp of light shredded sharp cheddar cheese, divided
- 2 tbsp light butter
- Salt and pepper to taste
Preheat 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 onion). Cook until caramelized and tender. Remove from heat and set aside.
When potatoes are done cooking, allow 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, 1/2 the cheese, butter and salt and pepper to taste. Mix thoroughly then spoon mixture into the potato skins. Top each potato with the remaining cheese and pancetta.
Bake at 350 degrees for 15 minutes. Enjoy.
Click here for printable recipe – For the Love of Cooking.net