Twice Baked Potatoes with Pont L'Eveque - Chef's Mandala
Twice Baked potatoes, stuffed with cheese, bacon and herbs are filling enough to be a meal in themselves. Normally made with cheddar cheese and bacon.
Ingredients
- 4 lb large potato (Idaho/Russet)
- 1 Tbsp olive oil (extra virgin)
- 1 tsp salt (kosher)
- 1 tsp black pepper (coarse)
- 4 oz pancetta (belly meat bacon)
- 1 garlic (cloves) minced
- 1/4 cup crème fraîche
- 4 oz pont l’eveque cheese dice small
- 1 tsp minced rosemary (fresh)
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