If you’re ready to go beyond the standard pot of mashed potatoes, we highly recommend giving these cheesy, twice-baked spuds a go for your next dinner party or holiday feast. We love the nutty-rich flavor and creaminess that the combo of Parmesan and fontina provides, but feel free to switch up the cheese to include your favorites. This recipe is easily adaptable to include whatever stir-ins you’re craving—from crumbled bacon to wilted spinach. If you want to get a jumpstart on your prep, these potatoes can be made up to 2 days in advance through step 2 of the recipe.
5 russet potatoes
6 oz. fontina cheese, shredded (about 1 1/2 cups)
1 cup whole milk
1/3 cup sour cream
1/4 cup whole buttermilk
1/4 cup finely chopped fresh chives, plus more for garnish
4 Tbsp. unsalted butter
1 1/4 tsp. kosher salt
3/4 tsp. black pepper
3 oz. Parmigiano-Reggiano cheese, grated (about 2/3 cup)
How to Make It
Preheat oven to 400°F. Pierce potatoes with a fork, and bake in preheated oven until tender, about 1 hour.
Cut poatoes in half lengthwise, and scoop out flesh, leaving a 1/4-inch-thick shell. Combine warm potato flesh, cheese, milk, sour cream, buttermilk, chives, butter, salt, and pepper in a medium bowl; mash with a potato masher until creamy and well blended.
Divide mixture among potato shells, and top each with Parmigiano-Reggiano cheese. Bake in preheated oven until heated through and bubbly, 12 to 15 minutes.
Turn oven to broil, and broil until browned, about 2 minutes. Sprinkle with chives.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.