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Yukon Gold Potatoes with Gorgonzola and Pancetta

Randy Mayor
Yield 6 servings (serving size: 1 stuffed potato)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

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

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

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

  5. 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.