Eat Skinny Be Skinny: Fotina Stuffed Potato Skins and a New “Diet”

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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.

Holy Yum!

Nutritional Information per Skin: 150 calories, 6 grams of fat, 19 grams of carbohydrates and 6 grams of protein.

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  1. Posted by Anni on
    Tuesday, April 12th, 2011
    I know exactly where you're coming from. I was already a vegetarian when I started having these concerns about dairy. We ate a lot of gelato and pizza over the summer (bad for anyone, I know) and I really relied on cheese. My stomach would get so upset, to the point where I felt awful all the time. I decided to eat vegan for two weeks to see if I actually felt better. (Then I read up on the ethical side of things, and there is definitely that component to keeping dairy-free.) I cannot describe to you what a difference it made to me! I feel absolutely amazing, and have so much more energy.
  2. Posted by Fridaydelights on
    Tuesday, April 12th, 2011
    Looks amazing!!
  3. Posted by Nancy on
    Tuesday, April 12th, 2011
    Can anyone give the the weight watchers points for these. They look delicious. Thank you.
    • Posted by Nancy on
      Tuesday, April 12th, 2011
      Sorry, I didn't see the nutrients.... I figured it out. They are four points per serving. Will make these
  4. Posted by Parsley Sage on
    Tuesday, April 12th, 2011
    These look glorious! Cheesy, yummy goodness. There are loads of healthy blogs out there for you to hit up for help getting fit. My personal fav is Her food doesn't look like a bunch of rabbit food :)

    And spinning. Spinning will beat the 'flab' into submission. Good luck!
  5. Posted by Adelina Badalyan on
    Tuesday, April 12th, 2011
    I am carbivore as well. These look great and I wish I can have some right now. I love fontina cheese.
  6. Posted by Lizzy Do on
    Wednesday, April 13th, 2011
    Wow, these look that you've cut the calories...they still look decadent and delicious!
  7. Posted by Stephsbitebybite on
    Wednesday, April 13th, 2011
    These sound SUPER delish!! Some good sports eats :)
  8. Posted by Claudia on
    Wednesday, April 13th, 2011
    I am a definite carbivore which is why I am at Weight Watchers. If I can lose weight while having potatoes with fontina cheese - I'm in.
  9. Posted by Annie @ Marry You Me on
    Friday, April 15th, 2011
    OMG Claire these sound amazing!! They look absolutely delish :) I'll have to try and track down some Fontina here in London and make these ASAP!
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