Yukon Gold Potatoes with Gorgonzola and Pancetta Recipe
Father's Day Recipes
| Yukon Gold Potatoes with Gorgonzola and
Pancetta 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 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. |