Fontina-Stuffed Potato Skins

Fontina-Stuffed Potato Skins
Photo by Ellen Silverman

Ingredients

  • 2 tablespoons butter
  • ¼ cup reduced-fat buttermilk
  • 1/3 cup light sour cream
  • 6 tablespoons grated fresh Parmigiano-Reggiano cheese
  • ¼ cup finely chopped chives
  • 1 cup whole milk
  • 3 ¼ pounds russet potatoes
  • + 3 more ingredients
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 1 cup (4 ounces) shredded fontina 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 font...

View full recipe at My Recipes

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