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.

Yield: 6 servings (serving size: 1 stuffed potato)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

Preparation

  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.
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