Stuffed baked potatoes with pancetta

Ingredients

• 7 medium potatoes (about 1.4 kg)
• 2000 ml water
• 1 teaspoon salt
• 1/2 small red onion (35 g)
• 30 ml olive oil
• 150 g pancetta
• 80 g telemea cheese
• 5 g dill
• 1/2 teaspoon ground pepper
• 14 slices scamorza cheese

Preparation

1. Peel the potatoes, wash them, and put them in a pot with 2000 ml cold water and 1/2 teaspoon salt. Boil for 20 minutes, until a knife goes in with slight resistance. 2. Finely chop the onion and cut the pancetta into strips. Heat 15 ml olive oil in a frying pan, add the onion and pancetta, and cook for 6 minutes, stirring now and then, until the onion softens and the strips are lightly browned. 3. Drain the potatoes and leave them to cool for 10 minutes. Cut them lengthwise and scoop them out with a spoon, without breaking the skins. 4. Mix the scooped-out potato with the crumbled telemea, onion and pancetta, chopped dill, 1/2 teaspoon salt, and the pepper. 5. Arrange the halves on a baking tray lined with parchment paper and greased with 15 ml olive oil. Fill the little boats and place a slice of scamorza on top of each. 6. Bake at 200°C for 18 minutes, until the cheese melts and starts to brown. Serve the potatoes hot.