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Twice Baked Potatoes with Pancetta

Updated on March 16, 2015

What I Like About Twice Baked Potatoes

The obvious thing is they are so delicious. You can actually put anything you want in them to make them suit your taste pallet. In this recipe I put butter, sour cream, onions and crispy bits of pancetta and melted cheese on top. You can add vegetables if you like to make them healthier.

I made these for my sister and her husband, whom I was making dinner for because they were both have shoulder problems and can't do whole lot right now. They absolutely loved them.

I also like twice baked potatoes because you can make them ahead of time, like the day before or early in the day and at the last minute put on the topping and pop them back in the oven to heat and melt the cheese. They are also easy to transport.

Also, If you are making mashed potatoes or roast potatoes or some other way, which are all very good, you sort of have to guess as to how much potatoes to make. Some people eat more then others. With twice baked potatoes you simply make as many potatoes as people you are serving.

I try to make my recipes for people who are just learning how to cook easy so they can make something as fancy as twice baked potatoes too. Like I said in my profile, if you can cook, you can read.

Hope you get a chance to try this recipe.

Photo of Twice Baked Potatoes with Pancetta

Finished potatoes saved in small aluminum pans.
Finished potatoes saved in small aluminum pans. | Source

Please Vote

5 stars from 3 ratings of Twice Baked Potatoes with Pancetta

Other Ingredients You Can Add

I always say you can make a recipe to be your own. If you like, you can add other ingredients to the potatoes. Some are:

  • Chopped broccoli
  • Chopped spinach
  • Chopped mushrooms
  • Chopped crispy bacon
  • Chopped crispy ham
  • Plain yogurt if you don't like sour cream

You can use your imagination for other ideas.

What is pancetta and what is the difference between pancetta and bacon?

Pancetta is called Italian bacon. Pancetta and bacon are both made from pork belly and both cured for a certain length of time. both are considered "raw" and need to be cooked before eating.

What is the difference? The curing process.

Pancetta is simply cured. This can be done simply with salt, but spices and other aromatics are often added in infuse the pancetta with certain flavors. Pancetta is sometimes sold sliced paper thin or cubed or you can ask for it to be cut in thick chunks if you wish. Pancetta can be cut in little cubes (like I did in the twice baked potato recipe) and cooked in a frying pan until it's crispy like bacon.

Bacon is also cured like pancetta, but it takes things one step further: the meat is smoked after it's been cured. This is usually a cold-smoking process, meaning that the bacon isn't actually heated or cooked during smoking and remains raw.

Pancetta is cured and unsmoked and bacon is cured and smoked, but both need to be cooked before eating.

Most of this information was taken from a website called "The Kitchn" (spelled just like that)

Prep time: 20 min
Cook time: 1 hour 20 min
Ready in: 1 hour 40 min
Yields: Serves 2 people
  • 2 large russet potatoes, scrubbed and dried
  • 3 tablespoons butter
  • 1/3 cup sour cream
  • 1/2 small to medium onion, finely chopped
  • 1/4 cup pancetta, chopped and cooked to a crisp
  • 1/2 cup Italian Blend Cheese, shredded
  • to taste salt and pepper
  • to taste dried parsley, optional


  1. Preheat oven to 400 degrees
  2. Place potatoes directly on the rack in the cent of the oven and bake for 30 minutes. Remove the potatoes and pierce them with a fork several times and place them back in the oven for another 30 minutes.
  3. Remove the potatoes again from the oven and turn the heat down to 375. Hold the potatoes with an oven-mit or paper towel as to not burn you hand and cut off the top of the potatoes.
  4. Carefully coop out most of the potato into a bowl being careful to leave enough potato around the skin to keep the shape. Mash the potato lightly with a fork.
  5. Add the butter, sour cream, onion, pancetta and salt and pepper and mix it together; don't make it too smooth.
  6. Transfer the filling back into the potato skins, mounting it a little. (At this point you can wrap them in aluminum foil and save them in the refrigerator to finish them later). If not, add the cheese on top of the filling and bake in the 375 degree oven for another 20 minutes or until nice and hot and the cheese is melted and golden brown on top.


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    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      3 years ago from Every Day Cooking and Baking

      Thank you, your comments meant a lot.


    • AuntieEss profile image


      3 years ago from PA

      I just had these, at my Mom's, and they ARE as good as they look! The pancetta takes them over the top! Great recipe!

    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      3 years ago from Every Day Cooking and Baking

      LOL Thanks poetryman, it means a lot when a man likes my cooking.

    • poetryman6969 profile image


      3 years ago

      I'll take one with EVERYTHING please!

    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      3 years ago from Every Day Cooking and Baking

      Thank you Alicia for your encouraging comment and for viewing my hubs.

      Blessings to you.

    • AliciaC profile image

      Linda Crampton 

      3 years ago from British Columbia, Canada

      I love baked potatoes in any form. Your twice baked potatoes sound so good, Rachel! I think the combination of potato and cheese is wonderful.

    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      3 years ago from Every Day Cooking and Baking

      Thank you Peggy, I'm glad you like the recipe. I like foods you can prepare ahead of time too. Thanks also for the vote.

      Blessings to you.

    • Peggy W profile image

      Peggy Woods 

      3 years ago from Houston, Texas

      We just happen to have some pancetta in the house right now and a couple of russet potatoes. Your recipe sounds great! I like the fact that most of it can be prepared ahead of time and finished off when wanting to actually eat it. I like recipes like that! Up votes and happy to share.

    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      3 years ago from Every Day Cooking and Baking

      Thanks Pat, you are always so supportive of my hubs. So kind of you.

      Also thanks for the votes.

      Blessings to you.

    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      3 years ago from Every Day Cooking and Baking

      To Vocalcoach, I am so very sorry to hear about your loss. It's hard enough losing a loved one, but losing a child is twice as hard. Thank you for taking the time to view my hub and voting. I'm glad it reminded you of a happier time.

      Blessings to you.

    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      3 years ago from Every Day Cooking and Baking

      Thanks Marinda, I will make them again.

      Blessings to you.

    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      3 years ago from Every Day Cooking and Baking

      Thank you Phyllis, that is very encouraging and exciting that other people like my recipes. Thanks for the vote.

      Blessing to you.

    • pstraubie48 profile image

      Patricia Scott 

      3 years ago from sunny Florida

      Twice baked are on of my favorites in the potato world. I have not tried with pancetta will have to now.

      I am now wanting one of these quite badly.

      Thanks for sharing Shared and pinned

      Angels are on the way, Rachel. ps

    • vocalcoach profile image

      Audrey Hunt 

      3 years ago from Idyllwild Ca.

      My son use to make the most delicious twice-baked-potatoes. He would invite me over to share dinner with my grandchildren. Those were happy times. Never in a million years would I have thought I would lose him to cancer.

      Thank you for sharing this amazing recipe. Voted up and sharing.

    • Marinda Seiwell profile image

      Marinda Seiwell 

      3 years ago from Pennsylvania

      They look delicious !! You will have to make them again when I can try them !

    • Phyllis Doyle profile image

      Phyllis Doyle Burns 

      3 years ago from High desert of Nevada.

      My gosh, Rachel, I have become a serious fan of your recipes. My recipe folder with credits is filling up fast because of you. Thank you for this awesome potato bake. I like the idea of using the small foil pans for each potato - that way, all the good stuff stays on.

      Voted Up, Useful, Awesome and H+


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