Whether you serve these as a dinner side, a snack or an appetizer, you’ll be in love. Cheese and potatoes are just meant to go together !
16 servings
142 calories per serving (1 serving = ½ potato)
3 1/4 pounds russet potatoes (equaling roughly 8 potatoes)
1 c milk
1/3 c light sour cream
1/4 c low fat buttermilk
1 c shredded fontina or swiss cheese
1/4 c finely chopped chives (or 1 t dried chives)
2 T butter
Salt and pepper to taste
6 T grated parmesan cheese
paprika
Preheat oven to 400 degrees. Clean potatoes and pierce them then bake one hour or until tender. Let cool a bit and then cut in half lengthwise and scoop out most of the flesh leaving a shell and about ¼ inch of potato on it. Preheat your broiler at this point. Mix the scooped out flesh with milk, sour cream, buttermilk, salt and pepper then stir in the fontina, chives and butter and place potatoes on a baking sheet. Sprinkle with parm and paprika. Broil 3-5 minutes or until cheese is all melted.
