Yukon Gold Potatoes with
Gorgonzola and Pancetta

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!!


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


  1. Preheat oven to 375°.
  2. Pierce potatoes with a fork, and bake at 375° for 1 hour or until tender. Cool potatoes slightly.
  3. Combine sour cream and cheese in a small bowl; partially mash with a fork.
  4. Heat a small nonstick skillet over medium heat. Add diced pancetta; cook 2 minutes. Add garlic; cook 1 minute.
  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.


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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