Pancetta and Rosemary Stuffed Potatoes

Pancetta and Rosemary Stuffed Potatoes


1 person made this

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

Deborah Lo Scalzo

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

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!

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate