For a savory surprise for the family, prepare these hasselback potatoes stuffed with pancetta and serve with a big green salad. This basic recipe can be easily modified to satisfy your taste buds. Feel free to add your favorite herbs and spices such as rosemary, thyme or paprika. For a zesty finish, squeeze a lemon wedge on top!
Ingredients
4 medium sweet or russet potatoes
6 oz. pancetta
1 Tbsp. dried parsley
Salt and black pepper, to taste
Directions
- With oven rack placed in middle position, preheat to 425 degrees F.
- In pan, cook pancetta. Remove pancetta from grease and set aside; saving grease.
- With sharp knife, cut slits spaced 1/8- to 1/4-inch apart, through each potato; leaving bottom intact.
- Sprinkle potatoes with salt and pepper and bake for 30 minutes. Slits will begin to separate.
- Remove potatoes from the oven and drizzle with pancetta grease. If potato doesn’t fully open through each slice, spread open to drizzle grease between each cut.
- Bake for another 30 to 40 minutes so edges crisp. Remove and stuff slits with pancetta and sprinkle parsley on top.