Saturday, April 3, 2010

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)


  • 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


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.

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