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Fontina Stuffed Potato Skins
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Description
A lighter version of your bar food favorite!
Ingredients
- 3-½ pounds Russet Potatoes
- 1 cup 2% Milk
- ⅓ cups Low Fat Sour Cream
- ¼ cups Low-fat Buttermilk
- 1 cup Shredded Fontina Cheese
- 2 Tablespoons Butter
- ½ teaspoons Salt
- ½ teaspoons Black Pepper
- 6 Tablespoons Parmesan Cheese
Preparation
Preheat oven to 400°F.
Pierce potatoes with a fork; bake at 400°F 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, butter, salt, and black 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°F for 12 minutes.
Preheat broiler and broil potatoes for an additional 2 minutes, or until browned on top and bubbly! Top with a dollop of sour cream and enjoy!
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CookBakeandDecorate on 4.13.2011
Wow! These sound so good! Great way to change up the typical baked potato!