| 4 Large Potatoes (Mehligkochend) | |
| 155g Pancetta | |
| 375g Broccoli | |
| 125g Sour Cream | |
| 3 Tbsp Chives | |
| 1 Tbsp Fresh Lemon Juice | |
| 60g Cheddar |
| 1. | Preheat the oven to 230°C (450°F). Lightly spray a baking sheet with nonstick cooking spray, cover with aluminum foil, and spray again. |
| 2. | Place the potatoes on one side of the prepared pan, prick them several times with a fork, and bake for 40 minutes. Place the pancetta on the other side of the pan, leaving room for the broccoli, and bake until the fat begins to render, about 10 minutes. |
| 3. | In a bowl, toss together the broccoli and oil, and season with salt and pepper. Place the broccoli on the pan, stir the pancetta, and continue baking until the pancetta is crispy and the potatoes and broccoli are fork-tender, 15–20 minutes longer. |
| 4. | In a small bowl, stir together the sour cream, chives, and lemon juice, and season with salt and pepper. |
| 5. | Cut the potatoes lengthwise and fill with the pancetta, broccoli, and cheese. Pass the chive sour cream at the table. |
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