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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 425°F. Scrub potatoes; pat dry with paper towels and prick with a fork. Arrange potatoes on a large rimmed baking sheet. Bake for 20 to 30 minutes or until tender, stirring once.
Meanwhile, in a small skillet, cook pancetta over medium heat until crisp. Drain on paper towels, discarding drippings.
When potatoes are cool enough to handle, cut them in half lengthwise. If necessary, cut a thin slice from the bottom to keep potato upright. Using a very small spoon or a measuring teaspoon, scoop pulp out of each potato half, leaving a 1/4-inch-thick shell. Place pulp in a medium bowl.
Mash the potato pulp with a potato masher or an electric mixer on low speed. Add sour cream, chives, salt and pepper; beat until smooth. Spoon pesto into potato shells. Top with the mashed potato mixture. Place potato shells in a 3-quart rectangular baking dish. Sprinkle with pancetta.
Bake for about 5 minutes or until heated through. Sprinkle with Parmesan. Bake about 2 minutes more or until cheese is melted. If desired, garnish with chives and cracked pepper.