Jacket potato, pancetta & ricotta cheese soufflé

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By: Frank Bordoni

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This recipe is classed as easy

Rating 3.81 / 5 (16 votes)

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

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


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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