Twice Baked Parmesan Potatoes with Pancetta, Caramelized Onions and Peppers - BelGioioso Cheese
Preheat oven to 425°F. Wash and scrub potatoes thoroughly. Pat dry. Prick the potato skins with the tines of a fork.
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Cooking tools:
- Stand mixer
- Whisk
- Baking sheet
- Skillet
- Oven
- Stove
- Pot
- Colander
- Fork
- Chef's knife
- Cutting board
- Piping bag
- Spoon
- Oven mitt
- Measuring spoon
Ingredients
- Extra virgin olive oil
- 4 oz. pancetta, finely diced
- 1 large yellow onions, thinly sliced
- 1 medium red peppers, thinly sliced into small strips
- Kosher salt
- Freshly grated black pepper
- 8 Tbsp butter, divided
- 4 medium/large baking potatoes (Russet or Idaho)
- 6-8 medium sized Yukon gold potatoes, peeled and cut into large chunks
- ¼ cup whole milk, plus more as needed
- 4 oz BelGioioso Mascarpone cheese
- 4 oz BelGioioso Shredded Parmesan cheese, plus more for garnishing
- 1 tsp paprika
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