STUFFED POTATOS PEELS,WITH BOURSIN CHEESE

STUFFED POTATOS PEELS,WITH BOURSIN CHEESE image

Yield 20 pieces 10 people

Number Of Ingredients 5

10 medium russet potatos plus 2 more, washed well.
1 pack of Boursin creamy French cheese with garlic and fine herbs.
Salt and peper to taste.
1/8 teaspoon of ground Muscat nut(option).
30 grams of grated parmasan cheese.

Steps:

Warp 12 potatos with a foil and bake in a 400f preheated oven,until soft,11/2-2 hours. While still hot use gloves to half the potatos lengthwise and use a spoon to empty the flesh into a medium bowl,leaving 10 peels with a rim of 1/8 in. of flesh.Varnish the 10 peels with soft butter or olive oil and sprink little salt.Put under broiler to brown until you get black spots.Put a side.Mash the potatos adding the cheese and season to taste. using a spoon or a piping sack to fill the potatos peels with the mash,sprink each with the parmasan.This can be done time a head.Just before serving broil again to heat and melt the cheese.