Clean the whole potatoes, dry and rub olive oil around them.
Place them on a baking sheet and bake for 35 minutes or until you can press gently and feel they are tender.
Remove them from the oven and allow them to cool until you can handle them.
Slice them in half, lengthwise and scoop out the flesh. Don't scoop it all out, you need "walls" to hold the potatoes up. I use a melon baller and run it through once to get a small amount. Save the extra potato in a bowl and make some mashed potatoes! Yum!
Place each of the cut potatoes back on the baking sheet, with the flesh side facing up. Rub olive oil across the tops.
Chop the Pancetta... and allow to crisp in a skillet over medium high heat.
Drain and allow to cool slightly.
Fill each of the potato skins with a little bit of pancetta, then some shredded cheese. Pop them back into the oven for about 5-10 minutes, just until the cheese is melted.
Remove and allow to cool just a bit.
Top each potato skin with a dollop of guacamole, sprinkle the top with shredded cheese, onions or even more pancetta.