Baked potatoes with pancetta and taleggio

Baked potatoes with pancetta and taleggio

By
From
Slow
Serves
4
Photographer
Tara Fisher

This is the kind of food chefs love to eat. I like using pancetta, but dry-cured bacon will work as well. Taleggio cheese has been made since the tenth century in the caves of Val Taleggio, northern Italy. Not only is this cows’ milk cheese good grilled on toast or stirred into risotto, but it also goes well with polenta.

Ingredients

Quantity Ingredient
4 large baking potatoes
1 tablespoon olive oil
1 teaspoon flaky sea salt
105g sliced pancetta
200g taleggio cheese
small bunch fresh chives
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 180°C. Prick the potatoes all over with a fork, rub them with olive oil and sprinkle over the flaky sea salt.
  2. Place the potatoes on the top shelf and bake for 1 hour, or until tender (allow longer for very large potatoes). Remove and allow to cool slightly before cutting in half lengthways. Scoop out the centres, transfer to a bowl and crush lightly with a fork.
  3. Heat a frying pan over a medium-high heat, add the pancetta and cook for 1–2 minutes on each side, until crispy and golden brown. Remove and drain on kitchen paper. Slice the Taleggio into thick slices and roughly chop half of it. Roughly chop the pancetta and add it to the crushed potatoes, along with the chopped Taleggio. Mix well and season with salt and pepper, then scoop the mixture into the potato shells. Top with the remaining Taleggio slices and return to the oven for 10 minutes to heat through.
  4. Finely chop the chives and sprinkle them over the potatoes. Serve immediately with a crisp green salad.
Tags:
James Martin
Saturday Kitchen
slow cooking
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