A Perfect Pantry

Ingredients

• 5 medium potatoes evenly shaped, washed
• 5 shallots finely sliced
• 1/2 cup pure cream
• 2 teaspoons salt
• 1 cup parmesan cheese grated
• 1/2 cup Ricotta cheese
• 250 grams pancetta thinly sliced (optional)

Directions

1. Preheat the oven to 180°C. Wrap the potatoes in aluminium foil and place into the oven on a baking tray for 40 minutes. Allow to cool.
2. Cut potatoes in half and scoop the centres out into a bowl, leaving 5mm on each side of the skin.
3. Add the shallots, cream, salt, ½ cup parmesan cheese and ricotta cheese. Mash until all ingredients are combined.
4. Line a baking tray with baking paper and place the potato halves skin down. Scoop an even amount of mixture into each shell and top with extra parmesan.
5. Place your potatoes back into the oven for 20 minutes or until golden brown.
6. In a frypan, lightly cook your pancetta until crisp.

Serve potato cups topped with crispy pancetta.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Hot Top Mini-Oven