Serious Eats: Recipes

Cook the Book: Potato Skins with Pancetta and Mixed Herbs

Back in November, my friends and I entered a tailgating competition for our Williams-Amherst Homecoming festivities. It’s our senior year so we had to go all out, staying in and slaving the entire night before when most people were out for pre-game festivities, so we could serve up about 13 different dishes—from kabobs and mini buffalo chicken pockets to crab cakes and stuffed mushrooms. One of the fastest moving dishes was my housemate Anna’s potato skins—no one could resist the crispy skins filled with gooey cheese and salty bits of crispy bacon. In The Martha Stewart Living Cookbook: The New Classics, the fairy godmothers over at Martha Stewart have waved their magical wands and classed up this bar-food favorite, transforming it from a college kid snack into its glammed-up Cinderella version—potato skins with pancetta and mixed herbs. As the Susan Lucci of the tailgating competition, we were unfairly snubbed for first place—maybe because we didn’t have pancetta, but mostly because we forgot the Kobe sliders with foie gras and black truffles back at the house.

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