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Twice Baked Potato but make it Italian

  • 10 minutes ago
  • 2 min read

Back again with the second video in my new series "but make it Italian" where I try to put an Italian twist on some of my favourite classic recipes. This is my take on a traditional twice baked potato that would normally have bacon, sour cream and cheddar cheese. Watch the video to see what I used.



TWICE BAKED POTATO WITH CACIOCAVALLO CHEESE, NDUJA, PANCETTA AND MASCARPONE

Recipe by Mark Calaminici | Food Loves Company

Serves 2-4


Ingredients

2 large russet potatoes, cleaned and scrubbed

Extra virgin olive oil, enough to coat the potato

Salt, to taste

4 slices of thick cut Pancetta, slice into strips

Mascarpone cheese, to taste

Caciocavallo, coarsely grated, to taste

Nduja, to taste

Parmigiano-Reggiano, finely grated, to taste

Heavy cream, to taste

Freshly cracked pepper, to taste



Method


  1. Cut around the circumference of the potato to help cut open the potato after baking. This step is optional. Rub the potato with extra virgin olive oil and salt. Place in the oven at 400 degrees for about 1 hour or until fork tender.


  1. In a dry pan on low-medium heat, add the pancetta and cook until crispy or your desired doneness. Remove to a plate lined with paper towel to absorb excess grease and set aside.


  1. Place remaining ingredients in a bowl reserving some pancetta for topping later. When the potatoes are done, slice open and scoop out the flesh. Add potato flesh to the bowl with the rest of the ingredients. Using a potato ricer is very useful but optional. Add a bit of cream and season with salt and freshly cracked pepper. Mix everything together until nice and smooth or chunky depending on what you prefer. Taste and adjust seasoning.


  1. Now fill the potato vessels with the filling, topping with more cheese and place in the oven at 350 degrees for about 10-15 minutes or until cheese melted and bubbly. Top with some crispy pancetta and enjoy.


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