Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Lorrie Hulston Corvin
Recipe by Cooking Light October 2006

Gallery

Credit: Randy Mayor

Recipe Summary test

Yield:
6 servings (serving size: 1 stuffed potato)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

    Advertisement
  • 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.

Nutrition Facts

269 calories; calories from fat 20%; fat 5.9g; saturated fat 3g; mono fat 2.4g; poly fat 0.5g; protein 9.1g; carbohydrates 42.6g; fiber 2.9g; cholesterol 14mg; iron 2mg; sodium 336mg; calcium 55mg.
Advertisement