While sports won’t be back for a bit, there’s no reason you can’t still enjoy party snacks at home. Next up in our griddle series is crispy potato skins with wild mushrooms, dry jack cheese, and pancetta from our friend Lauren Chandler.
Lauren is a Portland-based chef and instructor at Lauren Chandler Cooks and at the Master of Science in Nutrition program at the National University of Natural Medicine. An experienced traveler & adventurer, she’s also cooked and rock climbed around the world.
Crispy Potato Skins with Wild Mushrooms, Dry Jack Cheese and Pancetta
2 lbs potatoes (9-10 medium-sized)
2 tablespoons extra-virgin olive oil, divided
2 teaspoons unsalted butter
4 ounces pancetta, diced
1 shallot, minced
6 ounces wild mushrooms, roughly chopped (around 2 cups)
2 ounces dry jack, monterey jack or cheddar cheese, shredded (about 3/4 cup)
Creme fraiche and chopped green onion for serving
Sea salt and freshly ground black pepper
- Preheat the oven to 425 degrees.
- Prick the outside of the potatoes all over with a fork. Lightly coat with olive oil and place on FINEX griddle. Cook until a knife can easily go through the center and the skin has darkened and crisped in spots, 40-50 minutes. Let cool.
- While the potatoes are in the oven, cook the pancetta and the mushrooms. Place a plate lined with paper towels next to the stove, being careful that it’s not too close. Melt the butter in a Finex 12” cast iron skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crispy and brown around the edges, around 7-10 minutes. Use a slotted spoon to transfer the pancetta onto the plate and set aside. Add the mushrooms and shallot to the skillet, season with salt and pepper and cook, stirring frequently, until the mushrooms are tender, 4-5 minutes. Remove from heat.
- Position a rack at the top of the oven and turn the oven to high broil. Slice each potato in half lengthwise and scoop out the centers, leaving only a very thin layer of the flesh. (Use the scooped out potato in soup, mashed potatoes, potato pancakes etc.) Use your hands to coat all sides of the potatoes with the remaining oil, then season the insides with salt and pepper and lay skin side up on the griddle. Place under the broiler until the skin is crispy, around 5-7 minutes, then flip over and return to the oven for another 5-7 minutes, until the flesh is golden brown.
- Remove from the oven and evenly distribute the cheese then the mushrooms and pancetta among the potatoes. If the potatoes are still hot, the cheese will melt. If the cheese doesn’t melt, return to the oven for another 2-3 minutes, until it has melted. Top with creme fraiche and spring onions and serve immediately.