Carbonara Stuffed Potatoes with Crispy Pancetta
Ingredients
- 4 ounces pancetta, diced 1/4-inch (about 1 cup)
- 4 medium russet potatoes (about 3 pounds), scrubbed and dried thoroughly
- 3/4 cup half-and-half
- Kosher salt and freshly ground black pepper
- 3 ounces Parmesan, finely grated (about 3 cups)
- 3 scallions, thinly sliced (white and dark green parts kept separate)
- 4 large eggs, at room temperature
Instructions
Carbonara Stuffed Potatoes with Crispy Pancetta serves 4 original recipe by Food Network.
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