Makes 4 servings

Prep time 15 min / Bake time 1hr


4 large russet potatoes washed

Drizzle of extra virgin olive oil

For the filling:

1 Tablespoon extra virgin olive oil

2 to 3 shallots chopped

1 cup diced pancetta (can find easily at Fresh and Easy)

½ lb of grated Gruyere Cheese

4 Tablespoons of butter

½ cup milk

6 sprigs of fresh thyme leaves chopped

Salt and Pepper to taste


  • Pre heat oven to 400°
  • Rub oil over potatoes and pierce with fork
  • Bake for 50 min
  • While potatoes are baking sauté shallots and pancetta until tender approx 2 to 3 minutes
  • In large mixing bowl place sauted shallots, pancetta, cheese, butter, milk, thyme, salt and pepper.
  • Remove potatoes from oven
  • Cool for 5 minutes
  • Split potatoes and scrape flesh into bowl with the ingredients listed above
  • Mash with potato masher until combined (may be lumpy don’t worry)
  • Fill potato shell with filling
  • Broil 2 to 3 minutes or until lightly browned


Note: Can make potatoes up to two days in advance, to do so

Do not broil the potatoes, instead place filled potatoes in covered dish

Remove from refrigerator at least 20 to 30 minutes

Bake for 30 min at 400°

Supplied by Ticara Weed, Lawson Valley