I’m a carbivore. It’s a serious addiction. I could eat pasta/bread/potatoes and rice for every single meal of every single day until I die and be one happy (and chubby) little clam. However, now that I’m getting older (okay, 25) I’m realizing I can’t have carb-fests every meal anymore without some serious repercussions.
Enter my honeymoon weight gain. 3.5 pounds. I know that doesn’t seem like a lot, but to me? It’s a ton. Granted I’ve already lost 1.5 of those by cutting out the 4 daiquiris I had everyday, the other 2 aren’t budging as quickly! So I’m going to try something different.
Bye, bye daiquiris, it was nice knowing you!
I’m going to limit the amount of dairy and meat I eat. I’m not lactose intolerant, but dairy doesn’t sit well with me. Does that stop me from indulging in cheese and milk? No. So I’m left feeling uncomfortable most of the time. Instead of living with an uneasy stomach, I thought I’d try my hand at seeing how well I feel WITHOUT any dairy for a few days. I’m not talking everyday (I’m not a fan of the cold turkey approach) just a few days a week. So on Tuesdays and Thursdays, I’ll be eating/living dairy free! And I’ll also be jumping on the bandwagon of Meatless Monday’s. The goal isn’t to primarily lose weight, it’s just to feel better. That sounds cheesy, but if not eating cheese makes me feel just a sminch better everyday, it’s something I’m willing to try!
So as one last “horrah” before I begin, I decided to make a dairy filled dish for dinner, fontina stuffed potato skins. Yeah, they totally were worth the stomach ache. AMAZING. Recipe makes 16 servings and is adapted from My Recipes.
Fontina Stuffed Potato Skins
What You’ll Need:
- 3 1/4 pounds russet potatoes
- 1 cup whole milk
- 1/3 cup light sour cream
- 1/4 cup reduced-fat buttermilk
- 1 cup (4 ounces) shredded fontina cheese
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 tablespoons grated fresh Parmesan cheese
How to Make Them:
- Preheat oven to 400°.
- Pierce potatoes with a fork; bake at 400° for 1 hour or until tender.
- Cut potatoes in half lengthwise. Scoop out flesh, leaving about a 1/4-inch-thick shell. Combine flesh, milk, sour cream, and buttermilk; mash with a potato masher to desired consistency. Stir in fontina and next 4 ingredients (through pepper). Divide mixture evenly among shells. Place potatoes in a single layer on a baking sheet; sprinkle potatoes evenly with Parmigiano-Reggiano. Bake at 400° for 12 minutes.
- Preheat broiler and broil potatoes for an additional 2 minutes, or until browned on top and bubbly! Top with a dollop of sour cream and enjoy!
These were PERFECTLY cooked. They were gooey, without being messy and had such a creamy flavor and texture. The mix of fontina and Parmesan created just the right amount of cheesiness.
Nutritional Information per Skin: 150 calories, 6 grams of fat, 19 grams of carbohydrates and 6 grams of protein.