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.