Jacket potato, pancetta & ricotta cheese soufflé

By: Frank Bordoni

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This recipe is classed as easy

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4 / 5 (4 votes cast)

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Prep time:
25 min, plus cooling
Cook time:
1 hr 25 min
Serves:
4

Jazz up your baked spuds with Frank Bordoni's tasty recipe for Mediterranean-flavoured, stuffed soufflé potatoes

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Ingredients

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How does this work?

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It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

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Method

1. Preheat the oven to 200C/gas 6. Prick the potatoes all over with a fork, place on a baking sheet and bake for 1 hour or until very tender. 2. Cut the potatoes in half, sideways, and scrape the flesh into a large bowl taking care to leave the skins intact. 3. Meanwhile, lay the pancetta on a baking sheet and bake in the oven for around 10 minutes until dry and crispy. Cool and chop finely. 4. Mash the baked potato flesh with a fork and add the chopped pancetta, ricotta cheese, sun-dried tomatoes and basil. Beat in the egg yolks and season with salt and freshly ground pepper. 5. In a clean bowl, whisk the egg whites until stiff and fold into the mixture using a metal spoon. 6. Fill the potato skins with the pancetta mixture and scatter over the Parmesan cheese. Bake for a further 10-15 minutes until puffed up and golden. Serve hot from the oven.

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