Cheddar and pancetta jackets Recipe
Ingredients
- 2 baking potatoes, preferably organic
- 75g diced pancetta
- 50g cheddar
- 1 tablespoon snipped chives
- 1 tablespoon olive oil
- Sea salt
Directions
- PRE-HEAT THE OVEN TO 200˚C/180˚C FAN/GAS 6
- CLEAN - Scrub the potatoes clean, wash and dry them. Prick the potatoes several times with a fork.
- RUB - Mix the oil with a little sea salt and rub over the potatoes.
- BAKE - Place the potatoes on a baking tray and bake for 1¼ hours to 1½ hours depending on the size of the potatoes. They are ready when golden-brown and crisp on the outside and when they give a little when squeezed.
- FRY - Meanwhile, warm up a frying pan and add the diced pancetta. Fry for about 5 minutes stirring frequently.
- SPLIT - Split the potatoes in half and scoop some of the flesh out with a spoon to form a small hollow. Brush the tops of the potato halves with a little cooking fat from the pancetta and return to the oven for 5 minutes.
- FILL - Grate the cheese and mix it with the pancetta and half the snipped chives. Scoop the mixture into the potato shells and return them to the oven for a second time until the cheese has melted.
- SERVE - Sprinkle with the remaining chives and serve immediately.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 2 servings | |
| Calories 343 | |
| Calories from Fat 157 | 46% |
| Total Fat 17.8g | 22% |
| Saturated Fat 7.09g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 693mg | 29% |
| Potassium 834mg | 24% |
| Total Carbs 29.03g | 8% |
| Dietary Fiber 3.6g | 12% |
| Sugars 1.44g | 1% |
| Protein 17.25g | 28% |
