Fontina-Stuffed Potato Skins

By barbie24

Calories: 142; Fat: 5.4g; Protein: 5.8g; Carbs: 18.4g; Fiber: 1.3g; Cholesterol: 17mg; Iron: 0.8mg; Sodium: 205mg; Calcium: 113mg

* Serving size: 1 potato half

Ingredients

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

Details

Servings 16
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 400°.

2. Pierce potatoes with a fork; bake at 400° 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° for 12 minutes or until heated.

3. Preheat broiler.

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