Cook the Book: Potato Skins with Pancetta and Mixed Herbs

Ingredients

• 1 cup fontina grated
• 3 tablespoons herbs: rosemary mixed fresh such as rosemary, sage, and thyme finely chopped
• 1 tablespoon olive oil 
• 0.5 pound pancetta finely chopped
• 8  baking potatoes small to medium
• 2 cups sharp cheddar cheese white yellow grated
• 4 tablespoons butter unsalted

Equipment

• frying pan
• baking sheet
• paper towels
• sauce pan
• oven
• knife
• slotted spoon

Directions

1. Preheat the oven to 400°F.
2. Place the potatoes on a baking sheet, and rub with the oil.
3. Bake until tender when pierced with a paring knife, 55-60 minutes.
4. Remove from the oven; let stand until cool enough to handle. Reduce oven temperature to 350°F.
5. Cut each potato in half lengthwise, and use a small spoon to scoop out the insides, leaving about ¼-inch border all around. Reserve the insides for another use. Slice each potato shell in half again lengthwise for a total of 32 wedges.
6. In a medium skillet, cook the pancetta over medium heat, stirring frequently, until just starting to turn brown and crisp, 9-10 minutes.
7. Remove from heat; use a slotted spoon to transfer the pancetta to drain on paper towels. Set aside.
8. Melt the butter in a small saucepan.
9. Brush each potato wedge with butter; sprinkle with herb mixture. Cover each wedge with ½ teaspoon of pancetta and a little more herb mixture.
10. Sprinkle the remaining Cheddar and the fontina cheese over the tops.
11. Bake until the cheese is melted and the potatoes are heated through, 8 to 10 minutes.
12. Remove from the oven; serve hot.