Assembled wedges can be stored in the refrigerator, covered with plastic wrap, until ready to bake, up to 1 day.

　　

Ingredients

serves 10 to 12

　　8 small to medium russet potatoes

　　1 tablespoon olive oil

　　1/2 pound pancetta, finely chopped

　　4 tablespoons unsalted butter

　　3 tablespoons finely chopped mixed fresh herbs, such as rosemary, sage, and thyme

　　16 ounces white and/or yellow sharp Cheddar cheese, grated (about 2 cups)

　　8 ounces fontina cheese, grated (about 1 cup)

　　

Step 1

Preheat the oven to 400°F. Place the potatoes on a baking sheet, and rub with the oil. Bake until tender when pierced with a paring knife, 55 to 60 minutes. Remove from the oven; let stand until cool enough to handle. Reduce oven temperature to 350°F.

　　

Step 2

Cut each potato in half lengthwise, and use a small spoon to scoop out the insides, leaving about 1/4-inch border all around. Reserve the insides for another use. Slice each potato shell in half again lengthwise for a total of 32 wedges.

　　

Step 3

In a medium skillet, cook the pancetta over medium heat, stirring frequently, until just starting to turn brown and crisp, 9 to 10 minutes. Remove from heat; use a slotted spoon to transfer the pancetta to drain on paper towels. Set aside.

　　

Step 4

Melt the butter in a small saucepan. Brush each potato wedge with butter; sprinkle with herb mixture. Cover each wedge with about 1 tablespoon Cheddar cheese. Sprinkle each wedge with 1/2 teaspoon pancetta and a little more herb mixture. Sprinkle the remaining Cheddar and the fontina cheese over the tops.

　　

Step 5

Bake until the cheese is melted and the potatoes are heated through, 8 to 10 minutes. Remove from the oven; serve hot.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.