Fontina-Stuffed Potato Skins

Name: Fontina-Stuffed Potato Skins
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 2 Tbsps butter; 59 milliliters finely chopped chives; 113 grams cup shredded fontina cheese; 59 milliliters reduced-fat buttermilk; 6 Tbsps grated fresh Parmigiano-Reggiano cheese; 1 kilograms russet potatoes; 1 teaspoons salt; 79 milliliters light sour cream; 237 milliliters whole milk

You can never have too many hor d'oeuvre recipes, so give Fontina-Stuffed Potato Skins From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up buttermilk, russet potatoes, chives, and a few other things to make it today. It is a good option if you're following a gluten free diet.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Pierce potatoes with a fork; bake at 400 for 1 hour or until tender.

Ingredients you will need

Potato

Equipment you will use

Oven

Cut potatoes in half lengthwise. Scoop out flesh, leaving about a 1/4-inch-thick shell.

Ingredients you will need

Potato

Combine flesh, milk, sour cream, and buttermilk; mash with a potato masher to desired consistency. Stir in fontina and next 4 ingredients (through pepper). Divide mixture evenly among shells.

Ingredients you will need

Buttermilk