Fontina-Stuffed Potato Skins

Fontina-Stuffed Potato Skins Recipe
Photo: Ellen Silverman; Styling: Toni Brogan
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 Parmigiano-Reggiano, and bake.

Yield:

16 servings (serving size: 1 potato half)

Recipe from

Nutritional Information

Calories 142
Fat 5.4 g
Satfat 3.2 g
Monofat 1.1 g
Polyfat 0.2 g
Protein 5.8 g
Carbohydrate 18.4 g
Fiber 1.3 g
Cholesterol 17 mg
Iron 0.8 mg
Sodium 205 mg
Calcium 113 mg

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

Preparation

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.

Note:

November 2009
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