Pancetta Double-Baked Potatoes

Instructions

1. With the rack in the middle position, preheat the oven to 400°F (200°C) (see note).
2. Wrap each potato in a sheet of aluminum foil. Bake for about 1 hour or until the potatoes are tender when tested
3. with the tip of a knife. Let cool.
4. Meanwhile, in a skillet over medium-high heat, brown the shallot and pancetta in 1 tbsp of the butter. Drain and let cool.
5. On a work surface, cut the potatoes in half lengthwise to form 4 halves. Slightly trim the base of each piece to stabilize them. With a spoon, scoop out the flesh, leaving about ½ inch (1 cm) all around. Place the potato flesh in a bowl.
6. With a potato masher, crush the flesh with the remaining butter (3 tbsp) until smooth. Season with salt. Sprinkle with cayenne pepper. Add the milk and ¾ cup of the cheese and mix well. Stir in the peas and add the pancetta mixture to the purée. Reserve some of the diced pancetta for garnish.
7. Generously stuff the potato skins with the purée. Place on a baking sheet lined with parchment paper or a silicone mat. Top with the remaining cheese and reserved diced pancetta.
8. Bake for 15 minutes or until the cheese is lightly golden brown.
9. If desired, serve with T-Bone Steaks with Shallot Butter.