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