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

Twiced Baked Potatoes with Fontina Cheese


  • 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


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