Fontina-Stuffed Potato Skins

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 142
  • Fat: 5.4g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 5.8g
  • Carbohydrate: 18.4g
  • Fiber: 1.3g
  • Cholesterol: 17mg
  • Iron: 0.8mg
  • Sodium: 205mg
  • Calcium: 113mg

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. 1. Preheat oven to 400°.
  2. 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. 3. Preheat broiler.
  4. 4. Broil potatoes 2 minutes or until browned and bubbly.
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