Yukon Gold Potatoes with Gorgonzola and Pancetta

1 Review
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Randy Mayor
Yield
6 servings (serving size: 1 stuffed potato)
By Lorrie Hulston Corvin
October 2006
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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

Step 3

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

Step 4

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

Step 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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Ratings & Reviews

Molly2011's Review

Molly2011
February 12, 2011
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.
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