Thursday, May 19, 2005

Fontina-Stuffed Potato Skins

Fontina-Stuffed Potato Skins (Adapted from CL)

3 1/4 pounds russet potatoes
1 cup milk
1/3 cup sour cream
1/4 cup buttermilk
4 ounces (about 1 cup) shredded fontina cheese
1/4 cup finely chopped chives
2 tablespoons butter
salt and fresh ground black pepper
1 1/2 ounces (about 6 tablespoons ) fresh grated Parmigiano-Reggiano cheese

Preheat oven to 400 degrees.

Pierce potatoes several times with a fork. Place on a baking sheet and roast in the oven until tender, about 1 hour. Remove from the oven and set aside to cool slightly. Slice potatoes in half, lengthwise, then scoop out the flesh, leaving roughly a 1/4" thick shell for each potato.

In a large bowl, add potato flesh, milk, sour cream and buttermilk - mash with a potato masher. Stir in fontina, chives and butter - season with salt and fresh ground black pepper. Spoon the mixture evenly between the shells. Place filled potato halves back onto the baking sheet and sprinkle the tops evenly with the Parmigiano-Reggiano. Place into the oven and bake until thoroughly heated through, about 12 to 14 minutes. Turn on broiler and broil until the tops have browned, about 2 minutes.

Makes about 8 to 12 servings.

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