Twice Baked Parmesan Potatoes with Pancetta, Caramelized Onions and Peppers

Directions

Preheat oven to 425°F.

Wash baking potatoes thoroughly, scrubbing away dirt in nooks and crannies. Pat dry. Prick the potatoes skins with the tines of a fork. Rub olive oil all over the surface of each potato until fully coated. Season skins with salt.

Bake the potatoes on a baking sheet for about 45 minutes to 1 hour, depending upon the size of your potatoes. Potatoes are done when they can be pierced easily with a fork or cake tester. Alternatively, you can gently squeeze the potatoes to see if they are soft.

While potatoes are cooking, heat 1 Tbsp olive oil in a large skillet. Add the diced pancetta and cook until slightly crispy. Remove from pan. Add the onions and peppers to the pancetta oil drippings in the pan and cook over medium to low heat for 10-15 minutes, stirring occasionally. Add salt and pepper to taste. Add 1 Tbsp butter and cook for an additional 3-4 minutes or until onions and peppers are soft and golden brown. Set aside.

While potatoes are still baking, bring a pot of water to a boil and 1 Tbsp salt then add prepared Yukon gold potatoes. Boil until flesh is soft and tender, about 10 minutes. Strain potatoes and add to the bowl of a stand mixer.

When baking potatoes are done, remove from oven and allow to cool for a few minutes. Keep oven on. Using a sharp knife and an oven mitt to protect hands, slice each baked potato in half lengthwise to create a long boat. Scoop cooked flesh out of each potato half, leaving a ¼ of potato around the rim and bottom to keep skin intact. Add scooped potato to the stand mixer bowl with the boiled potatoes. Add 4 Tbsp butter and milk to potatoes. Add more salt and pepper to taste.

Using the whisk attachment, begin mixing the potatoes on low speed. As the potatoes begin to become smooth, increase speed, adding remaining 3 Tbsp of butter and more milk if they are too dry. Add mascarpone cheese and whip for another minute. Stir in shredded parmesan and crispy pancetta, reserving 3 Tbsp of each for garnishing.

Using a pastry bag with a wide opening, or a large spoon. Scoop heaping spoonfuls of whipped potatoes into the prepared potato skins. Bake stuffed potatoes in oven again until heated through, about 10 minutes.

Arrange some of the caramelized onions and peppers atop each potato. Sprinkle with more shredded parmesan and shake a bit a paprika to garnish.

Broil potatoes in the oven again until cheese is melted, about 2 minutes. Sprinkle reserved pancetta atop and serve immediately.