Fontina-Stuffed Potato Skins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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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. 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 |
Directions:
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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