Potato Skins With Pancetta, Brie And Fried Shallots

Potato Skins With Pancetta, Brie & Fried Shallots

Potato Skins With Pancetta, Brie & Fried Shallots

I remember back in the day when I waitressed. I’ve been lucky enough the last few years to be a stay at home mom because I have the most awesome husband ever, but I worked in all forms of the service industry for many many years. Back in the mid 80’s, during my first marriage, I worked at a restaurant called T.J. Applebees. Yep, that was how what we now know as Applebees started. This was in Houston and was one of their first restaurants.

This place was big on appetizers, beer and TV’s playing sports; one of the original sports bars/restaurants. Every Friday night they would have appetizer and drink specials to lure in the hungry masses. You could get ten cent wings (Gosh, I miss the days of ten cent wings lol. Now if you’re lucky, you can find 50 cent wing specials), quarter draft beers, 2 dollar pitchers of margaritas (more tip money spent on those than I care to recall hehe) and a plate of potato skins for a buck. Back then, potato skins weren’t as common. You could find them at places like T.J.’s and the like but no one really made them at home. Now though, they are a common game day snack.

I wanted to make them a bit more upscale though. I absolutely love the original way with cheddar cheese and bacon but I figured they could be made a bit more “knife and fork worthy” if that makes any sense. So instead of the normal toppings, we have some pan browned pancetta, creamy brie (mixed with a bit of Monterey Jack for tang) and some shallots that have been sliced thin, dredged in a touch of flour then fried in the drippings from the pancetta. Then each skin is sprinkled with some Fleur De Sel. Serve these with a bowl of sour cream and green onions and you have a snack worthy of eating with your pinky held out haughtily.

This is a multi step recipe but none of the steps is difficult. The most time consuming part is scooping out the potatoes. After that, it’s all prep.

You know the drill. Git to cookin’.

Potato Skins With Pancetta, Brie & Fried Shallots

  • 6 medium potatoes
  • 8 ounces cubed pancetta
  • 12 ounces good quality brie, room temp (preferably a triple creme brie)
  • 4 ounces freshly shredded monterey jack cheese, brought to room temp AFTER grating)
  • 5 large shallots, sliced thin and tossed in 1 tablespoon flour
  • Fleur De Sel or Sea Salt
  • 1 cup sour cream
  • 2 green onions, thinly sliced
  1. Take each potato and wrap tightly in a piece of foil. Why? Because if you bake these, then bake them again later to melt the topping and crisp them, you end up with shriveled potatoes. Boiling them in foil gives you very pretty unwrinkled potatoes.
  2. Simmer the potatoes in water in a large pot for about 40 minutes or until a fork poked into the middle of the biggest one goes in easily.
  3. Carefully remove the foil and let potatoes cool completely on a wire rack.
  4. When cool, cut each potato in half lengthwise. Using a small spoon, carefully spoon/scrape out the center of each potato half, leaving about a quarter inch thick shell.Cover the scooped out potatoes and save to use for something else. You could toss it also but why waste perfectly god potatoes?
  5. Preheat oven to 400 degrees, then lay the potatoes, cut side up, on a baking sheet. Make sure they are right next to each other touching because they can then support each other and prevent tipping over once the toppings are in them. Spray the potatoes liberally with cooking spray and place in a 400 degree oven.
  6. While the potatoes crisp up, start on the pancetta. In a medium pan, over medium heat, fry the pancetta until nice and crispy and browned.  When done, use a slotted spoon to remove to a bowl, leaving the drippings in the pan. Set aside for now.
  7. In the same pan, drop your dredged shallots and cook over medium high heat, stirring once or twice to prevent sticking and burning, until browned and crispy, about five minutes. Spoon out and set aside. If you’re anything like me, do the dishes now because it’s driving you crazy. 😛
  8. In yet another small bowl, mix together your brie and monterey jack. It will be sticky and kind of turn into a sort of cheese ball. This is actually what you want 😀
  9. Take the pan of potatoes out of the oven and fill each skin with a scoop of the cheese mixture, some of the pancetta and some of the fried shallots. Sprinkle each skin with some Fleur De Sel or sea salt.
  10. Place back in the 400 degree oven for about five minutes or until the cheese is totally melted.
  11. In a small bowl, combine the sour cream and green onions. Serve the potatoes with the sour cream for dipping.
  12. You can serve these potatoes as an appetizer or as a light dinner with a salad. Either way, they are totally delicious!

Is It Permissable To Marry A Panini?

And what do I do if my husband protests the union? Can we all live in gooey panini sin together?  How do we put the sandwich on our health insurance? And would said insurance cover bite marks in the panini? Can I be hit with domestic abuse charges for the bite marks? I don’t even want to THINK about the issues surrounding procreation and paternal rights!

I like Paninis aka smooshed up crispy sandwiches. I have posted paninis before. Because I like them.


I like.


Or something.

Shutting up now.

I lied. No shutting up.

I, like most people who didn’t live in whatever city they originated in, hadn’t heard of paninis until fairly recently. Maybe 6, 7 years ago? When I was a kid, crispy sandwiches were old fashioned grilled cheese. Preferably served with tomato soup (though I actually had never heard of that either until I got married the first time at 20). Now though, grilled cheese has given way to paninis, which, if we are to be honest, are really grilled cheese with grill marks and fancy ingredients. Not that I mind. I tend to like fancier ingredients on sandwiches. I grew up in the era of Oscar Mayer bologna, processed cheese food (you hear that Chef Dennis? 😛 ) and because I am a product of the Chicago public school system, ham sandwiches on mushy white bread that has been spread with butter. I am shamefaced as I admit to still having a certain fondness for that last one.

But I love paninis. Mentioning that in case I didn’t make it clear earlier. I especially love them with “fancy” ingredients. The following is one I created tonight when I realized I had some Brie I needed to use (I ALWAYS forget it and find it somewhere in the back of the fridge and have to smack myself). I had also bought some white peaches today and had some thin sliced chicken breast to use. Add in some bacon and a couple of other assorted yummies and it made one hell of a sandwich. So go… make this. Eat.

Sourdough Panini With Caribbean Jerk Chicken,

Brie, Bacon & White Peaches

  • 2 slices sourdough bread (preferably the square loaf)
  • 1 tablespoon peach or apricot preserves
  • 1 tablespoon olive oil
  • 4 ounces thinly sliced uncooked chicken breast (I used Tysons thin cut chicken)
  • 1 tablespoon (more or less as desired) of your favorite brand Caribbean Jerk seasoning (I used McCormicks)
  • 4 to 6 slices crispy bacon (depends on how gluttonous you’re feeling & whether you’re sharing 😛 )
  • 2 ounces thinly sliced Brie, rind removed
  • 1/2 of 1 white peach, thinly sliced
  1. Preheat the panini press.Over medium high heat, heat a medium (lots of medium here) sized pan on the stove until very hot. Add your chicken slices, doing one at a time. Quickly cook on one side until golden brown then flip over. Sprinkle seasoning on chicken and cook other side until it is brown. It probably won’t be cooked all the way but that’s what you want. It will finish in the sandwich cooking process.
  2. Spread one piece of bread with the preserves. On top of that, layer the brie, chicken, peach slices and bacon.  Slap on (yes, you have to slap it on. Just cause.) the other piece of bread. You can lightly (and I do mean lightly) butter the bread on the outside to increase crispiness if you want but really in panini presses there is usually no need.
  3. Toast…grill…cook…. dry fry… call it what you want the sandwich until it is nice and toasty and golden brown. Cut in half and it will serve two people; one if they are starving to death.

I have NO idea how my camera "messed up" and focused on that bag of cheetos in the background! I plead the fifth!!