-
Rinse and scrub the potatoes well. Poke holes with a fork all over the potatoes. Wrap individually in foil and cook on low rack of preheated 400 degree oven for 1 hour.
-
While the potatoes are cooking, chop the green onions and mix the cheeses.
-
In a large bowl combine the butter, sour cream, chives, garlic, oregano, herbs de provence, red pepper, and a pinch of black pepper and kosher salt. Mix well.
-
With about fifteen minutes before the potatoes are done, begin sauteeing the pancetta over low to medium heat until just beginning to get crunchy. Drain.
-
Add one half of the pancetta and one half of the cheese to the butter/sour cream mixture.
-
After 60 minutes, remove the potatoes from the oven and unwrap. Pat dry.
-
Make two cuts through the top of each potato lengthwise, removing a v shaped wedge from each potato. You want the wedge to go at least half way down through the potato, so you will have room to add back the filling. Be careful not to break the potatoes.
-
Roughly chop each removed potato wedge into smaller pieces, and add to the butter and cheese mixture. Stir until uniform.
-
Then using a spoon, pack the empty space on each potato with the butter, cheese, and potato mixture. The mixture will come up over the potato, that is okay, but try to pack it in well.
-
Once each potato is packed with filling, sprinkle the remaining cheese and pancetta over the top. Put back in the oven, and broil on low for 5-10 minutes, until the cheese is nice and melted. Be sure to remove the potatoes from the oven before the cheese begins to burn.
-
Sprinkle with the chopped green onion and serve hot.