Idaho® Fingerlings with Whipped Goat Cheese and Crisp Pancetta


  • 1 package pancetta (1/2 pound bacon can be used), rendered and crumbled
  • 20 Idaho Fingerlings
  • 4 ounces goat cheese
  • 4 ounces cream cheese
  • 2 tablespoons olive oil
  • 2 ounces heavy whipping cream
  • To taste salt and pepper
  • 4 tablespoons chives, fresh
  • 2 tablespoons Italian parsley, fresh
  • 3 tablespoons oregano, fresh


  1. Preheat over to 350°F.
  2. Use the grease from the rendered pancetta or bacon to coat the potatoes.
  3. Season lightly with salt and pepper and bake until tender, about 20 minutes
  4. When potatoes have cooled slightly use a melon baller to take out a bit of the potato at the top of your potato.
  5. Top with a dollop of the whipped goat cheese and sprinkle with rendered pancetta.
  1. In a food processor add goat cheese and cream cheese.
  2. Pulse until well combined.
  3. Slowly add olive oil and whipping cream.
  4. Season with salt and pepper and herbs pulse until thoroughly combined.
Print Recipe

Photo Credit:
Laura Kurella
(Recipe Photo Contest Winner)

Share this Recipe