Yukon Gold Potatoes with Gorgonzola and Pancetta

Yukon Gold Potatoes with Gorgonzola and Pancetta
Photo by Randy Mayor

Ingredients

  • ¼ cup (1 ounce) crumbled Gorgonzola cheese
  • 6 large Yukon gold potatoes (about 3 pounds)
  • 2 garlic cloves, minced
  • 3 ounces pancetta, finely diced
  • ½ cup fat-free sour cream
  • 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...

View full recipe at My Recipes

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