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.

NUTRITIONAL INFO: from Cooking Light
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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