Baked potatoes filled with pancetta stufata*, fontina cheese and fresh thyme (*cooked pancetta)

Serves 4

Preparation time: 10 min

Cooking time: 40 min


  • 4 potatoes all the same size
  • 4 slices Veroni pancetta stufata (cooked pancetta)
  • 4 slices Fontina
  • extra virgin olive oil
  • 2 garlic cloves
  • fresh thyme
  • salt
  • pepper


Wash the potatoes and brush them well. Boil in a large pot of salted water for 35 minutes. If you steam them instead, peel them first and cook for about 35 minutes. Use a toothpick to ensure that they are cooked – it should easily pierce the potato. Allow to cool, peel and gently cut them horizontally.

Salt each potato and fill it with a slice of cheese and a slice of Pancetta Tesa Stufata (flat cooked pancetta). Add pepper and fresh thyme and cover with the remaining potato half. 

Place on an oven tray lined with baking paper, drizzle with extra virgin olive oil, salt and pepper and secure with a toothpick, if necessary. Bake in a preheated oven at 200°C for 5 minutes to allow the cheese to melt.

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