Lactose-free recipes | Pancetta stuffed potatoes with gouda cheese
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Pancetta stuffed potatoes

This classic never goes out of style! Here is our version of the pancetta stuffed potato with a touch of vegetables. Enjoy your meal!

Servings : 8 Portions
Preparation time :  30 minutes
Cooking time :  40 minutes
Total time : 1 hour 10 minutes

4 large russet potatoes

135 g (1½ cups) broccoli, in small florets

1 tbsp vegetable oil

1 tbsp garlic flower

175 g (6 oz) pancetta, sliced or diced

60 g (¼ cup) margarine

260 g (1 cup) plain lactose-free Greek yogurt

2 tbsp salted herbs from the Lower St. Lawrence

10 g (¼ cup) fresh chives, snipped or 1 tbsp dried

1 block (250 g) Bergeron Mild Gouda cheese, grated

Salt and pepper to taste

  1. Preheat the oven to 200 °C (400 °F) and line a baking sheet with parchment paper.

  2. Carefully wash the potatoes and cut them in half lengthwise. Place them on the baking sheet and bake in the middle of the oven for 30 minutes or until the potatoes are tender.

  3. Meanwhile, combine broccoli florets, oil, and garlic flower in a bowl. Halfway through cooking the potatoes, spread the broccoli on the baking sheet.

  4. Over medium heat, sauté the pancetta for about 8 minutes in a skillet. Set aside on a paper towel.

  5. Coarsely chop broccoli with a knife.

  6. Scoop out the flesh from the potatoes, keeping about 1.25 cm (½ inch) at the bottom.

  7. In a large bowl, mash scooped-out flesh with margarine using a potato masher or fork. Add broccoli, half of the pancetta, yogurt, salted herbs, half of the chives and half of the grated cheese. Mix well and season with salt and pepper.

  8. Spoon the mixture back into the potatoes. Sprinkle with remaining cheese, pancetta, and chives.

  9. Place the potatoes on the baking sheet and bake for 5 to 10 minutes, until the cheese is melted.

  10. Serve with a spring salad.

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