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Brenda's Cheese-Stuffed Baked Potatoes
4 medium-sized baked potatoes, hot
3 T unsalted butter
2/3 c milk, heated
3/4 c plus 2 T shredded Fontina cheese (you can use any kind of cheese)
3 T plus 2 t freshly grated Parmesan cheese
1/2 t salt
pinch of white pepper
Preheat oven to 400º.
Using a sharp knife, cut out an oval of the skin on the top of each potato and remove it.
Carefully scoop out all but a thin shell of the potato pulp...or cut each potato in half and
scoop out the potato pulp from each half, leaving only a thin shell.
Pass the potato pulp through a potato ricer into a bowl, or place the pulp in a bowl and
mash it with a potato masher. Add the butter, milk, the 3/4 c Fontina, the 3 T Parmesan,
salt and white pepper. Stir vigorously to combine. Taste and adjust the seasoning.
Dividing the potato mixture evenly, spoon it back into the potato shells, mounding the
tops attractively. Sprinkle the 2 T Fontina and 2 t Parmesan evenly over the tops of the potatoes.
Place the stuffed potatoes on an ungreased baking sheet. Bake until the potatoes are hot
throughout and the cheese has melted and is bubbling, 10-15 minutes. Serve immediately.
Serves 4 or 8.