Best Boursin Stuffed Potatoes Recipes

BOURSIN TWICE BAKED STUFFED POTATOES

Steps:

• Pre-heat oven to 400 degrees.
• Rub potatoes with olive oil and season with salt and black pepper. Place the potatoes on a baking sheet and bake at 400 for 1 hour. Let the potatoes cool for at least 10 minutes.
• Cut an oval into the top of four of the potatoes, leaving about ½-inch of the skin around the edge of each potato. Scoop out the inside of the potato and place it in a bowl. Peel the skin off the last potato and break it into pieces. Add the pieces to the bowl with the rest of the potatoes. Mash the potatoes with a potato masher or use a potato ricer to mash the potatoes.
• Add the Boursin® cheese, butter, egg, half-and-half and salt. Stir until well combined and season with freshly ground black pepper.
• Spoon the potato mixture into the potato shells, piling them high. Sprinkle the tops with a little paprika.
• Bake at 375°F for 30 minutes. Garnish with some chopped fresh chives and serve immediately.

BOURSIN STUFFED POTATOES

Steps:

• Preheat oven to 350.
• Heat 1 tbsp of the oil in a skillet over medium low. Add onion and saute 4 minutes, or until softened. Remove from heat and let cool.
• Rub the potatoes with the remaining 1 tbsp oil and salt and place in a roasting pan. Bake for 40 - 50 minutes, or until the potatoes can be easily pierced with a fork.
• Remove the potatoes from the oven and cut in half lengthwise. Scoop out as much of the flesh as possible without breaking the skin.
• Place the flesh in a bowl and add the onions, cheese, sour cream, chives, mustard and egg. Mix until incorporated and season with salt and pepper.
• Stuff the potato skins with the mixture and return to the roasting pan. Bake for 15 minutes, or until the tops are golden brown. Serve immediately.