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Main Ingredient: Potato
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Recipe by: Finex
Whether it’s for the big game, a special occasion, or a simple gathering with friends, inevitably, everyone gathers around the table and these potato skins are sure to be the centre of attention.
METHOD
- Preheat the oven to 220°C.
- Prick the outside of the potatoes all over with a fork. Lightly coat with olive oil and place on griddle. Cook until a knife can easily go through the centre and the skin has darkened and crisped in spots, 40-50 minutes. Let cool.
- While the potatoes are in the oven, cook the pancetta and the mushrooms. Place a plate lined with paper towels next to the stove, being careful that it’s not too close. Melt the butter in a cast iron skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crispy and brown around the edges, around 7-10 minutes. Use a slotted spoon to transfer the pancetta onto the plate and set aside. Add the mushrooms and shallot to the skillet, season with salt and pepper and cook, stirring frequently, until the mushrooms are tender, 4-5 minutes. Remove from heat.
- Position a rack at the top of the oven and turn the oven to high broil. Slice each potato in half lengthwise and scoop out the centres, leaving only a very thin layer of the flesh. (Use the scooped out potato in soup, mashed potatoes, potato pancakes etc.) Use your hands to coat all sides of the potatoes with the remaining oil, then season the insides with salt and pepper and lay skin side up on the griddle. Place under the broiler until the skin is crispy, around 5-7 minutes, then flip over and return to the oven for another 5-7 minutes, until the flesh is golden brown.
- Remove from the oven and evenly distribute the cheese then the mushrooms and pancetta among the potatoes. If the potatoes are still hot, the cheese will melt. If the cheese doesn’t melt, return to the oven for another 2-3 minutes, until it has melted. Top with creme fraiche and spring onions and serve immediately.
