Fontina-Stuffed Potatoes

Stuffed Potato 1

Stuffed potatoes have been a Thanksgiving tradition in my family for as long as I can remember.  My mother’s stuffed potatoes are fabulous, but they are as rich as can be – lots of cream cheese, butter, and cheese.  Ok, Thanksgiving is definitely the time to splurge – but if you could make some potatoes that taste just as good and leave you with extra room to eat more dessert, what would you choose?  Well, I guess you will need to make these in order to decide.

I found this recipe in Cooking Light and decided I needed to give them a try before serving them for Thanksgiving – and I was very pleased with the results.  They were creamy, flavorful, and very rich – especially for a light recipe.  At 142 calories per half, I thought the recipe (modified only slightly below) was brilliant. 

Ingredients

  • 3 1/4  pounds  russet potatoes
  • 1 1/4  cup  whole milk
  • 1/3  cup  light sour cream
  • 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

Preparation

Preheat oven to 400°. 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, and sour cream; 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.

Preheat broiler. Broil potatoes 2 minutes or until browned and bubbly. 

For a printer-friendly version of this recipe, click here: Fontina Stuffed Potatoes

Stuffed Potato 2

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5 thoughts on “Fontina-Stuffed Potatoes

  1. Found these on tastespotting and tried them tonight–the recipe did not work out for me at all! Cooking time is too short, 1 1/4 cups milk was way too much, and cutting the potatoes in half made the shells near impossible to keep intact while scooping. I’ll stick to my regular twice-baked potato recipe from now on.

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