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Fontina-Stuffed Potato Skins

Photo: Ellen Silverman; Styling: Toni Brogan
Yield 16 servings (serving size: 1 potato half)
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.

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

Nutrition 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

How to Make It

  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.