¾ cup grated fontina cheese (about 2½ ounces)
¾ cup grated gruyère or swiss cheese (about 2½ ounces)
1 cup, plus 2 tablespoons whole milk
4 medium potatoes (Yukon Gold or red all-pupose)
2 tablespoons unsalted butter
2 tablespoons unbleached all-purpose flour
Freshly ground black pepper
Wash but do not peel the potatoes. With the tip of a sharp knife, pierce the potatoes in several places. Wrap in paper and place on a microwave safe plate. Microwave till just cooked through (a toothpick should insert easily) being careful to avoid overcooking. The potatoes should still hold their shape. Unwrap and set aside to cool to room temperature.
Make a cheese sauce by melting the butter over medium heat. Stir in the flour and cook for 1 minute. Add all of the milk at once and continue to stir over medium heat until mixture thickens and just comes to a boil. Remove from heat and stir in the grated cheeses. Stir till cheese melts. Season with black pepper.
With a small spoon carefully scoop out the middle of each potato leaving about ½ inch around the sides. Place the scooped out potato pulp the cheese sauce and gently stir until just combined.
Place the potatoes on a baking sheet. (tip: a small shallow pile of coarse rock salt can be placed on the baking pan to act as an anchor to prevent the potatoes from tipping over while filling and baking). Fill with the cheese mixture. Bake in a hot 375 degree oven till the tops are brown and serve. Makes 4 servings.