Fontina-Stuffed Potato Skins

I made these potatos for Ashlee's birthday/LOST finale party (forever ago!). The recipe comes from Cooking Light magazine, although I made a few minor changes. They were a great "side" to the chicken and veggie cabobs Ashlee served. Plus, she mentioned the leftovers were just as good for lunch the next day. Easy prep that can be done a day or two in advance. I made them 2 hours before and warmed them in the oven when we got to the party.

Fontina- Stuffed Potato Skins

Bake potatoes up to two days ahead, and fill with stuffing. Cover and refrigerate. Before serving, let them stand at room temperature for 30 minutes, sprinkle with Parmigiano-Reggiano, and bake.

Yield: 16 servings (serving size: 1 potato half)

Ingredients

• 3 1/4  pounds  russet potatoes (I used 4 large and cut them into thirds. You could also quarter them if you are serving more people) 
• 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 (B accidentally bought green onions and they were a really good substitute, although I imagine the chives are good too) 
• 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.

Enjoy!