Twice-Baked Potatoes with Pancetta and Mozzarella

Name: Twice-Baked Potatoes with Pancetta and Mozzarella
Ingredients: 4 (8- to 10-ounce), russet potatoes, unpeeled; 1/4 teaspoon, table salt, plus salt for moistening potatoes; 4 ounces, pancetta, cut into ¼-inch pieces; 5 tablespoons, unsalted butter, melted, divided; 1/4 cup, sour cream; 1/4 teaspoon, pepper; 3 ounces, whole-milk mozzarella cheese, shredded (3/4 cup); 1/4 cup, grated Parmesan cheese; 1 , shallot, minced; 1 teaspoon, chopped fresh thyme

Side Dishes
Potatoes

By Natalie Estrada ･ Appears in Cook's Country February/March 2020

The elusive goal: crisp, sturdy skins.

SERVES 4

TIME 2½ hours

Twice-Baked Potatoes with Pancetta and Mozzarella

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