This recipe tastes delicious, is inexpensive to make, and is relatively quick to prepare. I've made it a couple times, and although I've prepared it according to the directions the first time, the second time I sauted a whole white onion before adding in the pancetta. I thought this addition improved the recipe. Also, since our chives had gone bad, I substituted green onion, which worked well. All in all, a great recipe for a busy weeknight. However, if you are planning to entertain or want something a bit more special, I would recommend the Baked Sweet Potatoes with West African-Style Peanut Sauce.
Yukon Gold Potatoes with Gorgonzola and Pancetta
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.
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- Calories: 269
- Calories from fat: 20%
- Fat: 5.9g
- Saturated fat: 3g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 0.5g
- Protein: 9.1g
- Carbohydrate: 42.6g
- Fiber: 2.9g
- Cholesterol: 14mg
- Iron: 2mg
- Sodium: 336mg
- Calcium: 55mg
- 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.
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