Pancetta Double-Baked Potatoes | RICARDO

Ingredients

• 2 large russet potatoes, scrubbed clean
• 1 shallot, finely chopped
• ¾ cup (130 g) pancetta, finely diced (about 2 thick slices)
• ¼ cup (57 g) butter
• ¼ cup (60 ml) milk
• 1 cup (100 g) grated Emmental cheese
• ½ cup (68 g) frozen peas, thawed
• Cayenne pepper, to taste