Categories: Sides

Ingredients

• 20 tiny new potatoes
• 4 oz. pancetta, chopped
• 2/3 cup sour cream
• 2 tsp snipped fresh chives
• 1/4 tsp salt
• 1/4 tsp cracked black pepper
• 1/2 cup refrigerated basil pesto
• 1/4 cup shredded Parmesan
• Snipped fresh chives

Directions

1. Preheat oven to 425. Scrub potatoes with a vegetable brush; pat dry with paper towels. Prick potatoes with a fork. Arrange potatoes in a 15×10×1-inch baking pan. Bake for 20-30 minutes or until tender, stirring once.

2. Meanwhile, in a small skillet, cook pancetta over medium heat until crisp. Drain pancetta on paper towels, discarding drippings. When potatoes are cool enough to handle, cut potatoes in half lengthwise. If necessary, cut a thin slice from each bottom to keep potato upright. Using a measuring teaspoon, scoop pulp of each potato half, leaving a 1/4-inch-thick shell. Place pulp in a medium mixing bowl.

3. Beat the pulp with an electric mixer on low. Add sour cream, the chives, salt and pepper; beat mixture until smooth.

4. Spoon pesto into potato shells. Top with the mashed potato mixture. Place potato shells in a 3-qt. rectangular baking dish. Sprinkle with pancetta.

5. Bake about 5 minutes or until heated through. Sprinkle with cheese. Bake about 2 minutes more or until cheese is melted. Garnish with additional chives.

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