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Yukon Gold Potatoes with Gorgonzola and Pancetta
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Yield: 6 servings (serving size: 1 stuffed potato)
Source: Cooking Light, OCTOBER 2006
CL Comments: 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.
Amy's Comments: I thought I had pancetta at home, but it turned out
to be proscuitto (darn P words are too similar!) so I used that
instead. This was SO flavorful and YUM! I used
regular russet potatoes bc the yukons looked crappy at the store - I
also used light sour cream because I had it on hand. Anyway, this is super easy and a keeper!!
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
INSTRUCTIONS:
- 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.
NUTRITIONAL INFO:
Healthy Units: 5 per serving
CALORIES 269(20% from fat); FAT 5.9g (sat 3g,mono 2.4g,poly 0.5g);
PROTEIN 9.1g; CHOLESTEROL 14mg; CALCIUM 55mg; SODIUM 336mg; FIBER
2.9g; IRON 2mg; CARBOHYDRATE 42.6g
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