Yukon Gold Potatoes with Gorgonzola and Pancetta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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.
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