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.
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