Name: Jacket potatoes with pancetta and tomato filling
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 1
Cuisine: european
Ingredients: 4 (about 220g each) sebago (washed) potatoes; 8 thin slices mild pancetta; 40g semi-dried tomatoes, chopped; 13.80 gm olive oil; 40.00 ml finely grated parmesan; 62.50 ml fresh thyme leaves; Salt & ground black pepper

Jacket potatoes with pancetta and tomato filling

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Prep Time:
15 minutes

Cook Time:
16 minutes

Total Time:
31 minutes

Cheesy pancetta stuffed baked potatoes - a delicious midday delight.

Ingredients:

4 (about 220g each) sebago (washed) potatoes
8 thin slices mild pancetta
40g semi-dried tomatoes, chopped
13.80 gm olive oil
40.00 ml finely grated parmesan
62.50 ml fresh thyme leaves
Salt & ground black pepper

Instructions:

Pierce the potatoes with a fork all over. Arrange them evenly on the outer edge of the microwave turntable. Microwave on High/800 watts/100% power for 6 minutes. Turn the potatoes and microwave on High/800 watts/100% power for 5-6 minutes, or until firm when tested with a skewer. Wrap each potato in foil and let them rest for 10 minutes.
Place pancetta in a single layer on a microwave-safe plate, cover with a paper towel, and microwave on High for 3-5 minutes until golden. Allow to cool, then break into pieces.
1. Slice potatoes in half lengthwise. Carefully remove the flesh, leaving a 2cm-thick shell. Mash the potato flesh, then mix in tomatoes, oil, Parmesan, 2 tablespoons of thyme, and 2/3 of the pancetta. Season with salt and pepper. Fill potato shells evenly with mixture. Sprinkle remaining pancetta and thyme on top.

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