Crispy Potato Skins with Pancetta, Cheddar, Creme Fraiche, and Chives

It’s kind of remarkable how even the skin of a potato can be so tasty! These potato skins are made by scooping out the filling of halved baked potatoes, brushing them with a garlic and herb butter, and baking them twice, the second time with shredded cheese. Top them with cooked smoked pancetta, chives, and creme fraiche for a party appetizer everyone will want to get their hands on.

With the leftover scooped-out potato, you can make a hearty garlic cheddar mash or these mashed potato cakes. You could also serve these potato skins alongside these roasted broccolini, this Greek-style marinated chicken breast, and some of these roasted veggies. For a party or holiday gathering, get some inspiration from these appetizers and put together a spread no one will forget in a hurry!

Ingredients You Will Need

If you want to make these potato skins, you’ll need the following ingredients:

• Potatoes – 6 large potatoes (2lb/900grams)
• Oil – 1 tbsp olive oil (or sunflower oil, vegetable oil, canola oil), for roasting the potatoes
• Butter – 2 tbsp unsalted butter
• Italian Dried Herb Seasoning – 1/2 tsp Italian dried herb seasoning
• Garlic Powder – 1/2 tsp garlic powder
• Smoked Pancetta – 4 oz smoked pancetta (110 grams)
• Cheddar – 4 oz sharp/mature cheddar (white or yellow cheddar, 110 grams)
• Salt – salt, to taste
• Pepper, ground black pepper, to taste
• Creme Fraiche – 1/2 cup creme fraiche (or sour cream)
• Chives – fresh chives

Instructions with Step-by-Step Photos

Step 1. Bake the potatoes. Preheat the oven to 400°F (200°C). Clean the potatoes, scrub them well on the outside, and pat them dry. Poke holes in the potatoes with a fork or a knife. Then, season generously with salt and pepper and oil. Place them on a sheet pan and bake them until tender (about an hour for these 10-12 oz potatoes). To test if the potatoes are baked, use a knife to pierce them. If it pierces easily and the potato is tender, then it’s ready.

Step 2. Cook the pancetta. While the potatoes are baking, cook the pancetta. Add the diced pancetta to a pan over medium heat. Sauté the pancetta, stirring occasionally, until it’s cooked (and slightly crispy) and it releases the fat in the pan (about 6 minutes). Drain the pancetta, reserving the fat to use later.

Step 3. Scoop the inside of the baked potatoes. After removing the potatoes from the oven, let them rest for 15 minutes. Cut the baked potatoes in half and scoop out the middle, leaving a half-inch border of potato or so. You can use a pairing knife, a small spoon, or a cookie scoop.

With the inside of the baked potatoes, you should make some garlic cheese mashed potatoes or these mashed potato cakes.

Step 4. Brush the baked potato skins with herb butter. Melt the butter in the microwave and add a pinch of salt, pepper, Italian herb seasoning, garlic powder, and the reserved smoked pancetta fat. Brush the potato skins with the butter and return the potato skins to the oven for about 15 minutes.

Step 5. Add cheddar and bake again. Add shredded cheddar to the potato skins and return to the oven and bake for about 10-15 minutes until the cheese is melted and golden.

Step 6. Serve with the toppings. Serve with creme fraiche, smoked pancetta, and finely minced chives.

This really is comfort food at its simplest. Those skins have a wonderfully crispy texture, with a rich, earthy flavor. The toppings really complement the richness and heartiness, but you can also enjoy the skins as they are.

I would absolutely love to know the occasion you made these for below! If you made them and really enjoyed them, please leave a review also.

More Tasty Potato Dishes

Looking for more sides and appetizers for your spread? Try these lemon-garlic new potatoes or these oven-roasted potato bites. With the potato filling from the skins, you could also make these mashed potato cakes with pancetta. For some dinner options, try this hearty potato frittata with a side salad, or these twice-baked potatoes.

All-in-One Recipe Card

---

Want to make these potato skins for an upcoming party or gathering? Don’t forget to save this recipe to one of your party food boards.