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Photo: Ellen Silverman; Styling: Toni Brogan Photo by: Photo: Ellen Silverman; Styling: Toni Brogan

Fontina-Stuffed Potato Skins

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.

Cooking Light NOVEMBER 2009

  • Yield: 16 servings (serving size: 1 potato half)

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.

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
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Fontina-Stuffed Potato Skins recipe

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