Twice-Baked Potatoes with Pancetta Stuffing

Twice-baked potatoes with pancetta stuffing are an upgrade on the classic–with sour cream, blue cheese, and pancetta. But that’s not all…we have lots of other options for you, too. Did we mention that these are fab for parties?

Three twice-baked potatoes with pancetta stuffing on a platter

All three of us grew up with this favorite of the 1950s—a baked potato with the filling scraped out, mixed with sour cream and spices, and then restuffed back into the potato shell. What we love most about these potatoes is that they can be made entirely ahead of time (making them classic party food) and reheated just before serving. And the ideas for flavor variations are endless.–Jonathan King, Jim Stott, and Kathy Gunst

LC Pimp My Potato Note

What’s better than finding an old favorite recipe, revived and ready for action? Why, finding that recipe has a score of ways for you to pimp it up, that’s what. These twice-baked potatoes are swell just the way they are with sour cream, blue cheese, and pancetta, but take a peek lower down on the page and you’ll see that there’s no limit when it comes to mix-ins and swap-outs. Go ahead and find your own way to pimp your potato and let us know in a comment below.

Twice-Baked Potatoes with Pancetta Stuffing

Three twice-baked potatoes with pancetta stuffing on a platter
This modern adaptation of twice-baked potatoes with pancetta stuffing combines a potato with sour cream, tangy blue cheese, crunchy green scallions, chives, and smoky Italian pancetta or bacon.

Prep 45 mins
Cook 1 hr 20 mins
Total 2 hrs 5 mins
4 to 8 servings
618 kcal
5 / 2 votes
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  • 2 3/4 pounds (about 4 large) baking potatoes
  • 5 ounces (about 5 slices) thinly sliced pancetta or thick slab bacon
  • 3/4 cup sour cream
  • 1/2 cup plus 1/3 cup crumbled good-quality blue cheese
  • 1/2 cup plus 2 tablespoons milk
  • 4 scallions (white and green parts), finely chopped
  • 2 tablespoons minced chives
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper


  • Place a rack in the middle of the oven and preheat the oven to 400°F (200°C).
  • Poke several holes in the potatoes and place on a cookie sheet. Bake for about 1 hour, or until just soft when pierced with a small, sharp knife. Remove from the oven and set aside until cool enough to handle.
  • Meanwhile, cook the pancetta, or bacon if using, in a large skillet over medium heat until crisp on both sides, 10 to 12 minutes, depending on the thickness of the meat. Remove and drain on paper towels. Crumble the pancetta and set aside.
  • Cut the potatoes in half lengthwise, and using a small spoon, remove the flesh from each potato half, leaving the skin intact to act later as a container for the filling. Place the potato flesh in a small bowl and mash it with a fork or potato masher. Add the sour cream, 1/2 cup of the blue cheese, the milk, scallions, chives, half of the pancetta, the olive oil, and salt and pepper to taste. Mix well.
  • Place the potato skins in a large shallow baking dish. Spoon the filling back into the potato shells, mounding it up. Top each potato half with some of the remaining pancetta and blue cheese. Sprinkle the top with a good grinding of pepper. The dish can be covered and refrigerated for several hours before baking.
  • Bake for 30 to 35 minutes, or until the stuffing is hot throughout.
Print RecipeBuy the Stonewall Kitchen Favorites cookbook

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Twice-Baked Potatoes With Pancetta Stuffing Variations

Substitute goat cheese for the blue cheese.
Substitute grated Parmesan or cheddar for blue cheese.
Add buttermilk instead of regular milk.
Add a dash of hot sauce or chopped chile peppers to the stuffing.
Add roasted or chopped raw garlic cloves to the stuffing.
Add 1/2 cup finely chopped roasted red pepper to the stuffing.
Add chopped fresh basil, thyme, rosemary, chervil, or lavender to the stuffing.

Show Nutrition

Serving: 1servingCalories: 618kcal (31%)Carbohydrates: 62g (21%)Protein: 17g (34%)Fat: 35g (54%)Saturated Fat: 13g (81%)Polyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.05gCholesterol: 63mg (21%)Sodium: 481mg (21%)Potassium: 1551mg (44%)Fiber: 4g (17%)Sugar: 5g (6%)Vitamin A: 659IU (13%)Vitamin C: 21mg (25%)Calcium: 222mg (22%)Iron: 3mg (17%)

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Recipe Testers’ Reviews

This dish struck a great balance between the saltiness of the pancetta, the tang of the sour cream and buttermilk (which I substituted for the milk), and the richness of the blue cheese. All this in one simple dish! I also added sauteed garlic scapes (several add-ins were listed below the recipe, including garlic) as well as cheddar. Both my husband and I liked the flavors a lot. It was not a blow-your-socks-off dish, but was very good. This would be yummy with Parmesan or goat cheese instead of the blue cheese (yet another variation listed). This sort of felt retro in a fun way. I made extra to freeze.

Originally published March 01, 2010



  1. 5 stars
    Twice baked potatoes are a must in our house, love the idea of putting pancetta, but not a Blue cheese lover.

    1. There are some alternate suggestions for you at the end of the recipe. I’d try with Swiss cheese, but you can substitute your favourite cheese for the Blue cheese, Ann.

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