Yukon Gold Potatoes with Gorgonzola and Pancetta

Yukon Gold Potatoes with Gorgonzola and Pancetta Recipe
Randy Mayor
First developed in Canada in the early 1980s, Yukon gold potatoes are a cross between a North American white-fleshed potato and a yellow-fleshed South American potato. Their smooth texture and buttery flavor are well suited to the rich Gorgonzola filling.


6 servings (serving size: 1 stuffed potato)

Recipe from

Cooking Light

Nutritional Information

Calories 269
Caloriesfromfat 20 %
Fat 5.9 g
Satfat 3 g
Monofat 2.4 g
Polyfat 0.5 g
Protein 9.1 g
Carbohydrate 42.6 g
Fiber 2.9 g
Cholesterol 14 mg
Iron 2 mg
Sodium 336 mg
Calcium 55 mg


6 large Yukon gold potatoes (about 3 pounds)
1/2 cup fat-free sour cream
1/4 cup (1 ounce) crumbled Gorgonzola cheese
3 ounces pancetta, finely diced
2 garlic cloves, minced
3 tablespoons finely chopped chives


Preheat oven to 375°.

Pierce potatoes with a fork, and bake at 375° for 1 hour or until tender. Cool potatoes slightly.

Combine sour cream and cheese in a small bowl; partially mash with a fork.

Heat a small nonstick skillet over medium heat. Add diced pancetta; cook 2 minutes. Add garlic; cook 1 minute.

Split the potatoes lengthwise, cutting to, but not through, other side. Spoon 2 tablespoons cheese mixture into each potato. Top each serving with 4 teaspoons pancetta mixture and 1 1/2 teaspoons chives.

Lorrie Hulston Corvin,

Cooking Light

October 2006
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