Cheesy Loaded Potatoes
with Pancetta & Honey Mustard
Ingredients
- 3 oz Diced Pancetta
- 1 1/4 lbs Potatoes
- 2 Scallions
- 1/4 cup Sour Cream
- 4 oz Shredded Cheddar & Monterey Jack Cheese Blend
- 1/4 cup Mayonnaise
- 1 Tbsp Dijon Mustard
- 2 tsps Honey
- 1 Tbsp Weeknight Hero Spice Blend
Instructions
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Prepare the potatoes
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Slice the potatoes into 1/2-inch-thick rounds.
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Roast the potatoes & pancetta
Line a sheet pan with foil. Place the potato rounds on the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 12 minutes. Leaving the oven on, remove from the oven. Evenly top with the pancetta. Return to the oven and roast 10 to 12 minutes, or until the potatoes are tender when pierced with a fork and the pancetta is cooked through. Leaving the oven on, remove from the oven.
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Prepare the remaining ingredients
Meanwhile, in a bowl, combine the mayonnaise, mustard, and honey (kneading before opening). Season with salt and pepper. Thinly slice the scallions.
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Finish the potatoes & serve your dish
Evenly top the roasted potatoes and pancetta with the cheese. Bake 2 to 3 minutes, or until the cheese is melted. Remove from the oven; let stand at least 2 minutes before serving. Serve the finished potatoes garnished with the sliced scallions and sour cream. Serve the honey mustard on the side. Enjoy!
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