Potato skins with pancetta and mixed herbs

Assembled wedges can be stored in the refrigerator, covered with plastic wrap, until ready to bake, up to 1 day.

8 small to medium russet potatoes

1 tablespoon olive oil

1/2 pound pancetta, finely chopped

4 tablespoons unsalted butter

3 tablespoons finely chopped mixed fresh herbs, such as rosemary, sage, and thyme

16 ounces white and/or yellow sharp

Cheddar cheese, grated (about 2 cups)

8 ounces fontina cheese, grated (about 1 cup)

• Preheat the oven to 400F. Place the potatoes on a baking sheet, and rub with the oil. Bake until tender when pierced with a paring knife, 55 to 60 minutes. Remove from the oven; let stand until cool enough to handle. Reduce oven temperature to 350F.
• Cut each potato in half lengthwise, and use a small spoon to scoop out the insides, leaving about ¼ inch border all around. Reserve the insides for another use. Slice each potato shell in half again lengthwise for a total of 32 wedges.
• In a medium skillet, cook the pancetta over medium heat, stirring frequently, until just starting to turn brown and crisp, 9 to 10 minutes. Remove from heat; use a slotted spoon to transfer the pancetta to drain on paper towels. Set aside.
• Melt the butter in a small saucepan. Brush each potato wedge with butter; sprinkle with herb mixture. Cover each wedge with about 1 tablespoon Cheddar cheese. Sprinkle each wedge with 1/2 teaspoon pancetta and a little more herb mixture. Sprinkle the remaining Cheddar and the fontina cheese over the tops.
• Bake until the cheese is melted and the potatoes are heated through, 8 to 10 minutes. Remove from the oven; serve hot.

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