Cook the Book: Potato Skins with Pancetta and Mixed Herbs

Course Side Dishes

Ingredients in this Recipe

1 tablespoon olive oil
1/2 pound pancetta, finely chopped
16 ounces white and/or yellow sharp Cheddar cheese, grated (about 2 cups)
3 tablespoons finely chopped mixed fresh herbs, such as rosemary, sage, and thyme
4 tablespoons unsalted butter
8 ounces fontina cheese, grated (about 1 cup)
8 small to medium russet potatoes

See Full Recipe at Serious Eats