Fontina-Stuffed Potato Skins Recipe

Name: Fontina-Stuffed Potato Skins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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 400u00b0.
2
Pierce potatoes with a fork; bake at 400u00b0 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 400u00b0 for 12 minutes or until heated.
3
Preheat broiler.
4
Broil potatoes 2 minutes or until browned and bubbly.

716

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 1/4 pounds russet potatoes, 1 cup whole milk, 1/3 cup light sour cream, 1/4 cup reduced-fat buttermilk, and more.

Yes, Fontina-Stuffed Potato Skins falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fontina-Stuffed Potato Skins

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