Cheesy Loaded Potatoes with Pancetta & Honey Mustard
Game Day

Cheesy Loaded Potatoes

with Pancetta & Honey Mustard

35 MIN
$15.99 4-6 Servings
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From the Test Kitchen

Fit for a crowd, these hearty potato rounds are covered with savory pancetta and melty cheese, then served with a garnish of fresh scallions, sour cream, and a side of honey mustard for dipping.
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  • Nutrition
    PER SERVING
  • Calories
    470 Cals (est.)
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fresh
ingredients
Cheesy Loaded Potatoes with Pancetta & Honey Mustard
Title
  • 3 oz Diced Pancetta
  • 1¼ lbs Potatoes
  • ¼ cup Sour Cream
  • ¼ cup Mayonnaise
  • 1 Tbsp Dijon Mustard
  • 2 tsps Honey
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 2 Scallions
  • 4 oz Shredded Cheddar & Monterey Jack Cheese Blend
step-by-step
instructions
1 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.

2 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.

3 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.

4 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!

Tips from Home Chefs

1 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.

2 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.

3 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.

4 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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