Type: Side, Potato
Prep Time: 10 min.
Cook Time: 1 hour 20 min.
Ready in: 1 hour, 30min.
Servings: 8
Smoked cheese adds a rich depth of flavor to these creamy twice-baked potatoes.
Directions
1. Preheat the oven to 400°F (200℃). Rub the olive oil all over the potatoes and season with salt. Place on a baking sheet and bake until potatoes are tender, 1 hour.
2. Meanwhile, add pancetta to a skillet over medium-high heat and cook until crispy, 5 min. Drain on a paper towel and set aside 2 tbsp for garnish. Set aside 2 tbsp chives for garnish.
3. Remove potatoes from oven and let cool slightly. Slice in half lengthwise and scoop the insides into a large bowl, being careful not to tear the skin. Leave a small rim of potato around the skin to keep the shape.
4. To the bowl with the potatoes, add the milk, butter, chives, pancetta, and 1 cup shredded Beemster Smoked cheese. Mash to combine and season with salt and pepper.
5. Return potato mixture into the potato skins and top with remaining 1 cup Beemster Smoked cheese. Bake until cheese is golden brown and melted, 15–20 min. Garnish with reserved pancetta and chives.
TIP: Can’t find pancetta? Crumbled bacon works just as well.
Ingredients
2 tbsp olive oil
4 Idaho potatoes, washed & pierced 3-4 times with fork
2 4oz (113g) pkg diced pancetta
1 small bunch chives, finely chopped
½ cup whole milk
4 tbsp butter
2 cups (200g) shredded Beemster Smoked
