- With the rack in the middle position, preheat the oven to 400°F (200°C) (see note).
- Wrap each potato in a sheet of aluminum foil. Bake for about 1 hour or until the potatoes are tender when tested
with the tip of a knife. Let cool.
- Meanwhile, in a skillet over medium-high heat, brown the shallot and pancetta in 1 tbsp of the butter. Drain and let cool.
- On a work surface, cut the potatoes in half lengthwise to form 4 halves. Slightly trim the base of each piece to stabilize them. With a spoon, scoop out the flesh, leaving about ½ inch (1 cm) all around. Place the potato flesh in a bowl.
- With a potato masher, crush the flesh with the remaining butter (3 tbsp) until smooth. Season with salt. Sprinkle with cayenne pepper. Add the milk and ¾ cup of the cheese and mix well. Stir in the peas and add the pancetta mixture to the purée. Reserve some of the diced pancetta for garnish.
- Generously stuff the potato skins with the purée. Place on a baking sheet lined with parchment paper or a silicone mat. Top with the remaining cheese and reserved diced pancetta.
- Bake for 15 minutes or until the cheese is lightly golden brown.
- If desired, serve with T-Bone Steaks with Shallot Butter (see recipe).
To save time, you can also cook the potatoes in the microwave. Pierce all over the surface with a fork,
then cook for 8 to 10 minutes.
Stuffed potatoes can be garnished in advance and kept in the refrigerator. You can then bake or grill them for 15 minutes.