- 8 small to medium russet potatoes
- 1 tablespoon olive oil
- 1/2 pound pancetta, finely chopped
- 4 tablespoons unsalted butter
- 3 tablespoons finely chopped mixed fresh herbs, such as rosemary, sage, and thyme
- 16 ounces white and/or yellow sharp Cheddar cheese, grated (about 2 cups)
- 8 ounces fontina cheese, grated (about 1 cup)
Preheat the oven to 400°F. Place the potatoes on a baking sheet, and rub with the oil. Bake until tender when pierced with a paring knife, 55-60 minutes. Remove from the oven; let stand until cool enough to handle. Reduce oven temperature to 350°F.
Cut each potato in half lengthwise, and use a small spoon to scoop out the insides, leaving about ¼-inch border all around. Reserve the insides for another use. Slice each potato shell in half again lengthwise for a total of 32 wedges.
In a medium skillet, cook the pancetta over medium heat, stirring frequently, until just starting to turn brown and crisp, 9-10 minutes. Remove from heat; use a slotted spoon to transfer the pancetta to drain on paper towels. Set aside.
Melt the butter in a small saucepan. Brush each potato wedge with butter; sprinkle with herb mixture. Cover each wedge with ½ teaspoon of pancetta and a little more herb mixture. Sprinkle the remaining Cheddar and the fontina cheese over the tops.
Bake until the cheese is melted and the potatoes are heated through, 8 to 10 minutes. Remove from the oven; serve hot.