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

1. Preheat oven to 375u0b0.
2. Pierce potatoes with a fork, and bake at 375u0b0 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.

gold potatoes, sour cream, gorgonzola cheese, pancetta, garlic, chives

Taken from www.myrecipes.com/recipe/yukon-gold-potatoes-with-gorgonzola-pancetta (may not work)