Baked · Potato · Stuffed · VEG

Stuffed Potato Skin Recipe

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Ingredients

3 1/4 pounds russet potatoes
1 cup whole milk
1/3 cup light sour cream
1/4 cup reduced-fat buttermilk
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

1. Preheat oven to 400°.

2. 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, 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. 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.

3. Preheat broiler.

4. Broil potatoes 2 minutes or until browned and bubbly.

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