Fontina-Stuffed Potato Skins

  • MyDogMags Posted: 11/22/10
    Worthy of a Special Occasion

    This recipe was VERY easy to make, I took it for my supper club's Thanksgiving Dinner and everyone raved about them. Delicious and EASY!

  • TrishK1 Posted: 11/22/10
    Worthy of a Special Occasion

    Excellent! Made for a dinner party a day ahead and was delicious. My guests really enjoyed them.

  • JDandMcGee Posted: 03/10/10
    Worthy of a Special Occasion

    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.

  • SEROMEO Posted: 11/25/10
    Worthy of a Special Occasion

    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.

  • KaraZ63 Posted: 11/06/11
    Worthy of a Special Occasion

    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.

  • AnitaD Posted: 12/08/13
    Worthy of a Special Occasion

    These were very flavorful but too runny. Next time I'll just add less liquid.

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