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.
Cooking Light OCTOBER 2006
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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