Fontina Stuffed Potato Skins

• 3- 1/2 pounds Russet Potatoes
• 1 cup 2% Milk
• 13 cups Low Fat Sour Cream
• 1/4 cups Low-fat Buttermilk
• 1 cup Shredded Fontina Cheese
• 2 Tablespoons Butter
• 1/2 teaspoons Salt
• 1/2 teaspoons Black Pepper
• 6 Tablespoons Parmesan Cheese

1. Preheat oven to 400 degrees F.
2. Pierce potatoes with a fork; bake at 400 degrees F for 1 hour or until tender.
3. Cut potatoes in half lengthwise.
4. Scoop out flesh, leaving about a 1/4-inch-thick shell.
5. Combine flesh, milk, sour cream, and buttermilk; mash with a potato masher to desired consistency.
6. Stir in fontina, butter, salt, and black pepper.
7. Divide mixture evenly among shells.
8. Place potatoes in a single layer on a baking sheet; sprinkle potatoes evenly with Parmigiano-Reggiano.
9. Bake at 400 degrees F for 12 minutes.
10. Preheat broiler and broil potatoes for an additional 2 minutes, or until browned on top and bubbly!
11. Top with a dollop of sour cream and enjoy!

potatoes, milk, low fat sour cream, buttermilk, fontina cheese, butter, salt, black pepper, parmesan cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/fontina-stuffed-potato-skins/ (may not work)