Fontina Stuffed Potato Skins

By Lindae999

Bake potatoes up to two days ahead and fill with stuffing. Cover and refrigerate. Before serving, let them stand at room temperature for 30 minutes, sprinkle with cheese, and bake.

Calories 142
Fat 5.4 G
Fiber 1.3 G

Ingredients

• 3 1/4 lbs russet potatoes
• 1 cup whole milk
• 1/3 cup light sour cream
• 1/4 cup reduced-fat buttermilk
• 1 cup (4 oz) shredded fontina cheese
• 1/4 cup finely chopped chives
• 2 TBSPs butter
• 1/2 tsp salt
• 1/2 tsp black pepper
• 6 TBSPs grated fresh Parmigiano-Reggiano cheese

Details

Servings 16

Preparation

Step 1

1. Preheat oven to 400 degrees

2. Pierce potatoes with a fork; bake at 400 degrees for 1 hour or until tender. Cut potatoes in half lengthwise. Scoop out flesh, leaving about a 1/4 inch-thick shell. Combine flesh, milk, sour cream, and buttermilk; mash with a potato masher to desired consistency. Stir in fontina and next 4 ingredients through pepper. Divide mixture evenly among shells. Place potatoes in a single layer on a baking sheet; sprinkle potatoes evenly with Parmigiano-Reggiano. Bake at 400 degrees for 12 minutes or until heated.

3. Preheat broiler.

4. Broil potatoes 2 minutes or until browned and bubbly.