3 Large Russet Potatoes
4 oz Pancetta, diced
4 oz Pepper jack Cheese, shredded
1/2 cup Green Onion, sliced
2 Garlic Cloves, grated
2 tablespoons Butter, melted
2 tablespoons Extra Virgin Olive Oil
Salt, Pepper, to taste
Sour Cream, to serve with.
Preheat the oven to 350 degrees F.
Wash potatoes well. Poke with a fork all over and bake for about 55 minutes. Cut in half and let them cool for 10-15 minutes. Scoop the insides out of the potatoes into a small bowl, and mash well.
Meanwhile, saute pancetta for about 4-5 minutes. Add to potatoes. Add the rest of the ingredients, reserving half of the cheese and green onions. Mix the stuffing together and generously scoop it back into potatoes.
Top with the rest of the cheese and bake for another 15 minutes, until the cheese has melted.
Top with the remaining green onion and enjoy with sour cream.
Serves 6
*Pancetta is Italian bacon, salt cured and seasoned with spices as nutmeg, fennel, peppercorns, and garlic.
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