Active preparation time: 90 minutes
Cooking time: 70 minutes
Serves: 3–4
Potato Skins
3 Russet potatoes, scrubbed
¼ cup (2 fl oz/59 ml) olive oil
2 tsp kosher salt, divided
6 oz (170 g) pancetta, cooked crispy and chopped
8 oz (227 g) Comté cheese, shredded
½ cup chives, sliced
½ cup (4 fl oz/118 ml) crème fraiche (see below)
Freshly cracked black pepper
Preheat the oven to 400⁰F (204°C). Rub the potatoes with the olive oil and 1 tsp of the salt. Place in the oven and bake for 70 minutes or until potatoes are tender on the inside and skin begins to crisp. Remove the potatoes from the oven and allow them to cool until you can handle them.
Halve the potatoes and, using a spoon, scoop out the potato flesh being careful to leave ¼ inch to ½ inch (6–13 mm) of potato on the bottom. Reserve the potato flesh for another use. Place the potato skins in a pan and top with the pancetta and Comté. Broil under high heat until the cheese has melted and the potato begins to brown. Remove from the oven and finish with a dollop of crème fraiche and a sprinkle of chives on each potato. Sprinkle with the remaining salt and freshly cracked black pepper.
To turn this dish into a meal, combine blanched broccoli with the reserved potato flesh and fill the potato skins before you broil them.
Crème Fraiche
Makes: 2 cups
2 cup (16 fl oz/473 ml) heavy cream
2 Tbs (1 fl oz/30 ml) buttermilk
Combine the cream and buttermilk in a nonreactive container. Cover with a clean towel and place in a warm area. Let sit for 12–14 hours. Refrigerate until ready to use.
Beer suggestions: Nothing accompanies upscale pub food like a great English-style pale or mild. We’re particularly fond of the bold and assertive flavor of Summit Brewing’s Union Series 3X Mild (St. Paul, Minnesota).