Twiced Baked Potatoes with Fontina Cheese

The big game of the Super Bowl is now playing and we’ve settled into our comfy spots after splurging on some appropriate, football man-food . . . a rib-eye steak so thick and wide that we cut it in half and still only finished a smidgen of it!  Plated on the side of that big beef monster was the mother load of all potatoes . . . Twice Baked Potatoes with Fontina Cheese . . . and loaded to the max!  Including something new and a little different to keep Mr. M. and P.’s (meat and potatoes) tastebuds surprised:  I added fontina cheese to the mix to give the potatoes a little more zing!  I might use some asiago cheese the next time too, since it was really a nice twist.

What a wonderful change to the same old – same old twice baked potato recipe!

No need for little finger food in this household to watch the game.  A juicy, perfectly grilled beef steak and an awesome loaded potato somehow keeps us content throughout the entire game . . . well, until it’s time for dessert!

May the best team win!

Oh, PS:  I will change the channel to watch Downton Abby on PBS.  Even my husband enjoys that great British show more than football!  He’s such a keeper!

 

Twiced Baked Potatoes with Fontina Cheese

What You Need:

  • 4 medium-sized russet potatoes
  • 3/4 cup sour cream
  • 1/4 cup butter, softened
  • 1/3 cup mascarpone or cream cheese, softened
  • 1/2 cup shredded fontina cheese
  • 1/2 tsp. garlic salt
  • 1/2 tsp. onion salt
  • 1 cup shredded cheddar cheese
  • 1/4 cup finely chopped chives
  • 1/4 cup cooked and diced thick-cut Italian pancetta or bacon
  • paprika for garnish
  • optional: 6 tablespoons freshly-grated Parmigiano-Reggiano cheese

Instructions

  • Preheat oven to 400°
  • Clean the potatoes with a good scrub.
  • Pierce potatoes with a fork.
  • Bake at 400° for 1 hour or until tender.
  • Cut a lengthwise slice off of the top of the baked potatoes to create a bowl, but do not cut it in half.
  • Scoop out flesh, leaving about a 1/4-inch-thick shell.
  • In a medium-sized mixing bowl, combine flesh, sour cream, butter, cream/mascarpone cheese, fontina cheese, garlic and onion salts.
  • Mash until chunky, yet well-blended.
  • Divide mixture evenly among hollowed out potato shells.
  • Place potatoes in a single layer on a baking sheet.
  • Sprinkle potatoes evenly with Cheddar cheese.
  • Bake at 400° for 12 minutes or until heated.
  • If desired, sprinkle freshly-grated Parmigiano-Reggiano on top of each potato.
  • Preheat broiler.
  • Broil potatoes for 2 minutes or until browned and bubbly.
  • Garnish with pancetta/bacon, chives, and paprika.

 

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Comments

  1. says

    HA! I’ve found another Downton fan! My husband and I were so upset with what happened last week! We’re overly involved with this story, Val!

  2. says

    Yum…twice baked potatoes with mascarpone and fontina. SOLD! So funny…my husband is totally on board with watching Downton Abbey instead of the Superbowl. We love that show!

    • says

      Creamy and yummy . . . you’ve got a keeper too, Kim, with a husband who likes Downton Abby too! We can’t wait for it to be aired every Sunday night!

  3. says

    We love these taters but seem to only have them on special occasions. Yours are by far the best looking ones I’ve ever seen and the recipe will definitely be saved.

  4. says

    That potato looks Ahhhmazing! Then I saw the cocktails and thought…I’m going over to Roz’s. Nice job! Not that I will be getting any of that kind of food soon, but I love to look at it.

  5. says

    Ah, my Bill would LOVE these! I haven’t made twice baked potatoes in ages…they were planned for Christmas, but sickness hit our home :/ I need to add these to our menu and soon! xo

  6. says

    OMG.

    I wonder if I could substitute sweet potatoes? Looks and reads like a delicious recipe…Trying to watch my glycemic index/carbs, but this makes me wanna’ cheat. Thanks!

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