Yukon Gold Potatoes with Gorgonzola and Pancetta

By KrissyW330

Lorrie Hulston Corvin, Cooking Light

OCTOBER 2006

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

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

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.