Mini Potato Skins

Preheat oven to 400ºF. Spray the whole potatoes with olive oil spray and place on a baking sheet. Bake for 35 minutes or until the potatoes are tender. Remove from the oven and let cool until they are cool enough to handle. Cut the potatoes in half, lengthwise, and scoop out a little of the flesh, leaving about 1/4 inch remaining.

Place the cut potatoes back onto the baking sheet, flesh side up. Lightly spray the tops of the potatoes with the olive oil spray.

In a small skillet over medium high heat, crisp up the pancetta. Once crisp, remove from the pan and set on a paper towel to drain some of the excess oil.

Place some of the pancetta into the potato, cover with a bit of cheese, and place back into the oven for 5-7 minutes until the cheese has melted.

Top with the guacamole, sprinkle with a few chopped red onions and serve!