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

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 3

Preheat broiler.

Step 4

Broil potatoes 2 minutes or until browned and bubbly.

Ratings & Reviews