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.
Broil potatoes 2 minutes or until browned and bubbly.
I was looking for something to take to a pot luck that I already had all the ingredients available in my house. I landed on this recipe and, wow, it was great! Very easy to make. This will be replacing my standard twiced baked potatoes. I didn't happen to have fontina, so I substituted gruyere. This was a big hit with everybody.
I made these for my Marine husband and some of our friends for Thanksgiving and they loved them. Extremely easy when made a night ahead. They could have been fluffier though. I look forward to making these again next Thanksgiving.
This recipe got rave reviews from our guests. It is great for a dinner party because it is easy to make the day before and then pop in the oven when the guests arrive. My one suggestion would be to add all of the liquids except the whole milk at once. Then add the whole milk gradually. I found that I needed about 1/2 cup less liquid to get the mixture to the consistency which I wanted and used the whole milk as the variable.
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