Close Up of Potato Skins with Cheese and Bacon Appetizer with Dipping Sauce

Potato Skins with Pancetta and Gorgonzola

  • 90 mins
  • 10 ingredients

Ingredients

  • 4 large baking potatoes
  • 2 tbs olive oil
  • 2-3 tsp paprika, plus extra for sprinkling
  • 3/4 cup Pancetta or bacon
  • 6 tbs heavy cream
  • 1/2 cup Gorgonzola cheese, crumbled
  • 1 tbs fresh parsley, chopped
  • Mayonnaise
  • Chili sauce
  • Tossed green salad

 

  • Preheat oven to 400 degrees.
  • Scrub the potatoes, then prick a few times with a fork and place directly on the top shelf of the oven.
  • Bake for at least 1 hour until cooked through.
  • Set the potatoes aside until cool enough to handle, then cut in half and scoop the flesh into a bowl and  set aside.
  • Preheat the broiler, and line a baking sheet with foil.
  • Mix together the olive oil and paprika, and use half to brush the outside of the potato skins.
  • Place the skins on the baking sheet and cook for about 5 minutes or until crisp, turning as necessary.
  • Heat the remaining paprika flavored oil and  gently fry the pancetta until crisp.
  • Add to the potato flesh along with the cream, blue cheese, and parsley.
  • Halve the potato  skins, and  fill with the blue cheese filling.
  • Return to the oven for an additional 15 minutes to heat through.
  • Sprinkle with more paprika, and serve with mayonnaise, chili sauce, and a green  salad.

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