Pancetta Double-Baked Potatoes

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 400°F (200°C) (see note).

2. 2

   Wrap each potato in a sheet of aluminum foil. Bake for about 1 hour or until the potatoes are tender when tested

3. 3

   with the tip of a knife. Let cool.

4. 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. 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. 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. 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. 8

   Bake for 15 minutes or until the cheese is lightly golden brown.

9. 9

   If desired, serve with T-Bone Steaks with Shallot Butter.