Paleo Hasselback Pancetta Potatoes

Kyra Williams for The Upside Blog

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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!

Roasted Paleo Hasselback Potatoes with Pancetta | Vitacost.com/Blog

Ingredients

4 medium sweet or russet potatoes
6 oz. pancetta
1 Tbsp. dried parsley
Salt and black pepper, to taste

Directions

  1. With oven rack placed in middle position, preheat to 425 degrees F.
  2. In pan, cook pancetta. Remove pancetta from grease and set aside; saving grease.
  3. With sharp knife, cut slits spaced 1/8- to 1/4-inch apart, through each potato; leaving bottom intact.
  4. Sprinkle potatoes with salt and pepper and bake for 30 minutes. Slits will begin to separate.
  5. 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.
  6. Bake for another 30 to 40 minutes so edges crisp. Remove and stuff slits with pancetta and sprinkle parsley on top.
Kyra Williams

Kyra Williams hasn’t always been fit. She used to be quite the opposite, in fact. During her college years, she lived on pizza and beer and packed on an unhealthy amount of pounds, due to total inactivity. One day, something clicked, and Kyra knew it was time to lose the weight. Since that time, she’s fallen so in love with fitness that she’s made it her life’s work to help others to make the changes they need to become fit, active and healthy.

Kyra is a self-employed, NASM-certified online personal trainer and nutrition expert, Crossfit Level One Trainer, USA Weightlifting and USA Powerlifting Coach, and she’s helped women all over the world through her online training services and training programs. For more info or to connect with Kyra, visit kyrawilliamsfitness.com.