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Stuffed Jacket Potatoes with Gruyere, Spring Onion and Pancetta


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Stuffed Jacket Potatoes with Gruyere, Spring Onion and Pancetta
Summary:

Stuffed Jacket Potatoes make a fantastic variation to any other potato dish, use as a side dish, a light lunch or remove the meat for a vegetarian main course.

Please Note: The recipe image displayed may not be an exact likeness of the Stuffed Jacket Potatoes with Gruyere, Spring Onion and Pancetta finished dish

Ingredients

In order to make Stuffed Jacket  Potatoes with Gruyere, Spring Onion and Panchetta you will need the following ingredients:
4 medium potatoes
Filling -
4 tablespoons Greek yogurt
4 shredded spring onions
60g/ 2 oz crispy shallow fried pancetta
30g/ 1 oz grated Gruyere cheese
15g/ ½ oz soft butter (optional)
Salt and pepper

Methods

  1. To make these Stuffed Jacket Potatoes:
    • Cook potatoes in the oven prick just once and place on the top shelf for approx. 45 minutes, on gas 7 until soft.
    • Cut in halves and scoop out the flesh
    • Place in a bowl with the filling ingredients
    • Scoop the mix back in to the potato skins
    • Sprinkle with a little more grated Gruyere cheese  
    • Bake on a tray for a further 20/ 30 minutes, until golden and melted
    • Serve as a main or a side dish
  2.  
Preparation time (duration): 15 minutes
Cooking time (duration): 1 & 1/4 hours or so
Number of servings (yield): Serves 4
Meal type: No Preference
Culinary tradition: No Preference

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