Twice-Baked Potatoes with Pancetta and Mozzarella
The elusive goal: crisp, sturdy skins.
WHY THIS RECIPE WORKS
We wanted twice-baked potatoes with crisp, well-seasoned skins and loads of rich, boldly flavored potato filling. To get there, we pricked each spud a few times with a fork and then dunked the potatoes in a saltwater solution before baking ...