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 