Go Back
twice baked potatoes

Twice Baked Potatoes

Loaded Twice Baked Potatoes, Wise Guys style. These potatoes are baked until tender, then scooped and mixed with a rich filling of mushrooms, pancetta, guanciale, smoked mozzarella, garlic, and heavy cream. The creamy mixture is stuffed back into the potato shells and baked a second time until hot and golden. Finished with extra crispy pancetta and guanciale, green onions, and parmesan, this recipe delivers bold flavor and steakhouse-worthy results every time.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Side Dish
Servings 4 people

Equipment

  • 1 Oven
  • 1 Skillet/ Frying pan
  • 1 large bowl

Ingredients
  

  • 1/2 lbs. Guanciale diced into 1/4 inch pieces
  • 1/2 lbs. Pancetta diced into 1/4 inch pieces
  • 4 Large Baking Potatoes We used Russet Potatoes
  • 1 cup Shallot Diced
  • 2 ounces dried porcini mushrooms.   Reconstituted by soaking in water for 15-30 minutes, then drained and finely chopped. 
  • 4 tbsp butter
  • 1 cup smoked shredded mozzarella cheese This cheese can be substituted for your preferred type
  • 1/4 cup parmigiano Reggiano grated
  • 1 tbsp fresh garlic chopped
  • 3/4 cup hot heavy cream
  • 1/2 cup sour cream
  • 2 tbsp fresh chives chopped

Instructions
 

Bake The Potatoes

  • PREHEAT oven to 375 degrees F 
  • Wash the potatoes and pat dry. Rub them with olive oil and sprinkle them with kosher salt. Bake for 1 hour until tender  
    4 Large Baking Potatoes

While the potatoes are cooking prepare the stuffing  

  • Heat a sauté pan to medium.  Add guanciale and pancetta and cook until crispy and fat is rendered. Transfer to a paper towel to drain Set aside and reserve the fat for further cooking  
    1/2 lbs. Guanciale, 1/2 lbs. Pancetta
  • Add the onion to the sauté pan with reserved guanciale/pancetta fat. When they are light golden brown, add the porcini mushrooms. Season with salt and pepper to taste. Set aside  
    1 cup Shallot, 2 ounces dried porcini mushrooms. 

Stuff the Potatoes

  • When the potatoes are cooked and soft, cut them by removing the top of the potato. Scoop out the pulp, leaving enough in the shell at least ¼ inch all around. Process the pulp into a large mixing bowl using a potato ricer.   
  • Add the soft butter, smoked mozzarella cheese, garlic, onion/mushroom mixture, hot heavy cream, guanciale/pancetta mixture, sour cream and salt and pepper to taste. Mix all ingredients well to combine.  
    4 tbsp butter, 1 cup smoked shredded mozzarella cheese , 1 tbsp fresh garlic , 3/4 cup hot heavy cream, 1/2 cup sour cream
  • Spoon the mixture back into the empty potato shells and sprinkle with the grated Parmigiano Reggiano cheese and bake in a preheated oven for 20 minutes or until golden brown. Sprinkle chives on top at the last minute.  
    1/4 cup parmigiano Reggiano, 2 tbsp fresh chives
  • Ready to serve! 
Keyword apple crisp recipe, baked potato, baked potato recipe, how to make twice baked potatoes, potato recipe, twice baked potatoes