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 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.

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


  • 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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  1. I can eat “man food” even while watching Downton Abbey.

  2. 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!

  3. 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!

    • 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!

  4. How delicious does that dinner look? That’s a real winner – and so is your hubby. Yea for Downton Abbey.

  5. Yum! Any kind of baked potato with 3 or 4 kinds of cheeses added in with garlic and onion has got to be fantastic! Thank you for sharing this scrumptious recipe, Roz =)

  6. I have been trying so hard to avoid high-carbs food….now you have me crave for some baked potatoes!

  7. 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.

  8. 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.

  9. Hi U.S. Roz, hope you are doing well. I’m recently discovered fontina cheese. Love it…Will get some potatoes in the oven soon. All the best always, Canadian Roz.

  10. 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

  11. 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!

  12. There was a football game? Knew there was a PBS show… This is one happy, loaded baked potato. Fontina! Yes!

  13. Hi there just wanted to give you a quick heads up. The text in your content seem to be running off the screen in Safari.

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