Fontina-Stuffed Potato Skins

• 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

1. Preheat oven to 400u0b0.
2. Pierce potatoes with a fork; bake at 400u0b0 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 400u0b0 for 12 minutes or until heated.
3. Preheat broiler.
4. Broil potatoes 2 minutes or until browned and bubbly.

russet potatoes, milk, light sour cream, buttermilk, fontina cheese, chives, butter, salt, black pepper, cheese

Taken from www.myrecipes.com/recipe/fontina-stuffed-potato-skins (may not work)