Jacket potato, pancetta & ricotta cheese soufflé
By: Frank Bordoni
-
Jacket potato, pancetta & ricotta cheese soufflé
- Prep time:
- 25 mins, plus cooling
- Cook time:
- 1 hrs 25 mins
- Serves:
- 4
Jazz up your baked spuds with Frank Bordoni's tasty recipe for Mediterranean-flavoured, stuffed soufflé potatoes
Ingredients
- 4 large baking potatoes
- 4 rashers Pancetta, or streaky bacon
- 175g Ricotta cheese
- 6 Sun-dried tomatoes
- 1 handful leaves Basil
- 2 Eggs, seperated
- 1 pinch sea salt and coarsely ground black pepper
- 60g grated Parmesan
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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