Pancetta and Rosemary Stuffed Potatoes

    (1)
    1 hour

    Potatoes are stuffed with pancetta, provolone or mozzarella, rosemary and onion rings then baked in foil. A great easy dinner or lunch.


    1 person made this

    Ingredients
    Serves: 2 

    • 2 large potatoes
    • 40g pancetta
    • 2 slices provolone or mozzarella
    • 2 sprigs rosemary
    • 1 small onion, sliced
    • salt and pepper, to taste
    • extra virgin olive oil

    Directions
    Preparation:10min  ›  Cook:50min  ›  Ready in:1hour 

    1. Preheat oven to 200 degrees C. Wash the potatoes and pat dry, then microwave for 30 seconds to soften them.
    2. Cut potatoes in half lengthwise and place two halves on sheets of aluminium foil. Layer the pancetta and cheese then the rosemary and slices of onion as desired. Season with salt and pepper, drizzle with olive oil, top with the other half of the potato and wrap with foil.
    3. Bake 50 minutes. Enjoy!

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    Reviews and Ratings
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    Reviews in English (1)

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    These are classic - I microwaved the tater longer = about 4 minutes. I do suggest that you either spray or oil the foil so they don't stick and the skins crisp up. Thanks for a fun  -  14 Sep 2012  (Review from Allrecipes UK & Ireland)

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