Cook Time: 1 hour Temperature: 350°F
- 5 large baked potatoes
- ¼ cup sour cream
- 1 ½ cups skim milk
- 1 ½ cups cheddar cheese
- 5 green onions, thinly chopped
- 8 pieces pancetta, chopped
Preheat the oven to 350F. Cut the baked potatoes in half and scoop out the insides into a large mixing bowl. To the potatoes add the sour cream, milk, 1 cup cheddar cheese, 3/4ths of the green onions, and about 2/3rds of the pancetta pieces. Mash all ingredients together using the Rosle Potato Masher. Add salt and pepper to taste. Once mixed, transfer to an Emile Henry Ruffled Rectangular Baker and smooth the surface. Top with the remaining cheese and pancetta. Cover with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for 10-15 minutes. Remove from the oven and finish with the rest of the green onions.