Fontina-Stuffed Potato Skins

This will be my contribution to Easter dinner. I love twice baked potatoes, but they are so unhealthy. This is a much healthier version but with that cheesy flavor you want. You can bake the potatoes up to 2 days ahead and fill them with stuffing. Cover and refrigerate. Before serving, let them stand at room temperature for 30 minutes, sprinkle with Parmigiano-Reggiano, and bake. I halved this recipe to only have 8 servings. As per usual, I replaced the sour cream with plain yogurt. I also left out the buttermilk entirely. The lesson of the day: use what you have and don't stress too much.

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.