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Twiced Baked Potatoes with Fontina Cheese

Author: Roz

Ingredients

  • 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.