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.
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.
