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
First Look, Then Cook 
Do you think this would work with cheddar instead of fontina?
Yes, definitely!
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.
I’m very sorry to hear that – I hope you try another recipe and have better luck!