Name: Boursin Twice Baked Potatoes
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 8 large russet potatoes, scrubbed, baked, and cooled enough to handle; 6 tablespoons salted butter, divided; ¾ cup half-and-half, plus up to ½ cup more as needed; 2 garlic cloves, minced; 1 package (5.2 ounces) garlic-and-herb soft cheese, such as Boursin, softened; 1 teaspoon kosher salt, divided, adjusting to taste; 1 teaspoon freshly ground black pepper; 1½ cups shredded sharp cheddar cheese, divided; ½ cup cooked, crumbled bacon; ¼ cup sliced green onion tops; ¼ cup chopped fresh chives, divided

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Boursin twice baked potatoes with melted cheddar, bacon, and chives on a white platter

These Boursin twice baked potatoes tuck creamy garlic-and-herb potato filling into buttery, crisp russet shells, then finish with melted cheddar and chives. Bacon and green onions give the filling plenty of savory flavor, but the step that makes the biggest texture difference happens before filling: the empty shells get their own turn in the oven.

A family dinner with plenty of leftover baked potatoes first brought this recipe to my table. They make a generous side for steak night, and the garlic-and-herb cheese gives the filling a little extra richness without a long seasoning list.

Before You Start

Eight potatoes make six generously filled potatoes. All eight contribute filling; choose the six sturdiest shells and save the other two shells for another use. With baked potatoes ready to handle, allow 25 minutes prep and 30 minutes cooking; starting with raw potatoes adds 60-75 minutes baking and about 20 minutes cooling.

Ingredients You'll Need

Russet potatoes: baked and cooled enough to handle.
Salted butter and half-and-half: for the shells and creamy filling.
Garlic and garlic-and-herb soft cheese: use a softened 5.2-ounce package such as Boursin.
Kosher salt and freshly ground black pepper: taste before adding the last portion of salt.
Sharp cheddar and cooked bacon: savory flavor throughout, with more cheddar on top.
Green onion tops and fresh chives: fresh flavor in the filling and chives to finish.

Ingredient Notes & Substitutions

Whole milk can replace half-and-half for a lighter filling. Monterey Jack or Colby can stand in for cheddar; for a meatless version, leave out the bacon and add extra chives or green onions.

Tools That Make It Easier

Have a rimmed baking sheet, a large mixing bowl, a small saucepan, a fork, a sharp knife and cutting board, a scooping spoon, a pastry brush, measuring cups and spoons, oven mitts, and a hand masher ready. A potato ricer is an optional alternative for a smoother filling; use a spoon or flexible spatula to fold everything together.

How to Make Boursin Twice Baked Potatoes

Step 1 - Bake and cool, if needed. If starting with raw potatoes, pierce each several times with a fork and bake directly on the oven rack at 400°F for 60-75 minutes, until a knife slides easily through the centers. Cool about 20 minutes, or until comfortable to handle.

Baked russet potatoes cooling before scooping

Step 2 - Scoop and prepare six shells. Heat the oven to 475°F; cut a thin lid from each potato and scoop the lids and centers into a large bowl, leaving a ¼-inch wall. Keep six sturdy shells, reserve the other two for another use, and brush the six inside and out with 3 tablespoons melted butter before seasoning the interiors with ¼ teaspoon salt.

Whole potato shells with a thin wall of potato left inside

Step 3 - Crisp the shells. Stand the six empty shells upright on a rimmed baking sheet and bake about 15 minutes. The edges should be lightly browned and the skins crisp.

Six empty potato shells with crisp, lightly browned edges

Step 4 - Warm the cream mixture. Meanwhile, warm ¾ cup half-and-half, the minced garlic, and the remaining 3 tablespoons butter in a small saucepan over low heat. Stop when the butter has melted and the mixture is steaming gently.

Warm half-and-half and garlic mixture ready to stir into potatoes

Step 5 - Mix the filling gently. Mash the potato flesh by hand or pass it through a ricer, then stir in the warm cream mixture and softened garlic-and-herb cheese just until incorporated. Fold in 1 cup cheddar, bacon, green onions, 2 tablespoons chives, and pepper; taste before adding the remaining ¾ teaspoon salt, then add warmed extra half-and-half a little at a time only if needed for a creamy filling that holds its shape.

Creamy potato filling folded with cheddar, bacon, green onions, and chives

Step 6 - Fill and finish baking. Mound the filling into the six crisp shells and scatter the remaining ½ cup cheddar on top. Bake about 15 minutes until hot with melted, lightly browned cheese, then finish with the remaining 2 tablespoons chives.

Filled potato shells topped with cheddar before the final bake

Tips for Creamy Filling

Keep mixing gentle. A hand masher or ricer gets the potato ready without prolonged beating; vigorous mixing can make the filling gluey.
Add extra liquid gradually. Potato moisture varies. Stop when the filling is creamy but firm enough to mound, rather than automatically adding the full extra half-cup.
Season after the mix-ins. Salted butter, cheese, and bacon all bring salt, so taste before adding the reserved portion.

Close view of crisp potato skin and a generous cheesy garlic-herb filling

Keeping Leftovers Fresh

Refrigerate leftovers in a covered container within 2 hours and use within 3-4 days. Reheat at 350°F, loosely covered, until the centers reach 165°F; uncover near the end to crisp the tops.

Freezing and Reheating

Cool the filled potatoes completely, then freeze them individually on a baking sheet. Wrap tightly and place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator, then reheat at 350°F until the centers reach 165°F.

Overhead view of loaded twice baked potatoes on the same white serving platter

What to Serve with Twice Baked Potatoes

For a steak dinner, serve these alongside Cast Iron Steak or Grilled Sirloin Steak with Chimichurri Sauce. Add Sautéed Garlic Butter Green Beans, Roasted Broccoli, or Classic Wedge Salad with Creamy Blue Cheese Dressing for a vegetable side.

Cast Iron Steak

Prime Rib Roast Recipe with Herb Garlic Crust

Copycat Honey Baked Ham

Roasted Broccoli

Sautéed Garlic Butter Green Beans

A Couple of Helpful Questions

Do I cut the potatoes in half lengthwise?
No. This recipe removes a thin lid from each whole potato, leaving a deeper shell for the mounded filling. Keep a thin layer of potato attached to the skin so the shell stays sturdy.

Does the 30-minute cook time include baking raw potatoes?
No. It covers crisping the empty shells and heating the filled potatoes. When you begin with raw potatoes, the full recipe takes about 2 hours 15 minutes to 2 hours 30 minutes, including prep, initial baking, cooling, and both finishing bakes.

Finished twice baked potatoes with lightly browned cheese and fresh chives

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Recipe

Boursin Twice Baked Potatoes

Print Recipe

These twice baked potatoes have crisp, buttery skins and a creamy Boursin, cheddar, and bacon filling-a generous side that brings steakhouse flavor to dinner.

Author: Jennifer
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American, Southern

Ingredients

Units Scale

8 large russet potatoes, scrubbed, baked, and cooled enough to handle
6 tablespoons salted butter, divided
¾ cup half-and-half, plus up to ½ cup more as needed
2 garlic cloves, minced
1 package (5.2 ounces) garlic-and-herb soft cheese, such as Boursin, softened
1 teaspoon kosher salt, divided, adjusting to taste
1 teaspoon freshly ground black pepper
1 ½ cups shredded sharp cheddar cheese, divided
½ cup cooked, crumbled bacon
¼ cup sliced green onion tops
¼ cup chopped fresh chives, divided

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Instructions

Prep
If starting with raw potatoes, pierce each several times with a fork. Bake directly on the oven rack at 400°F for 60-75 minutes, until a knife slides easily through the centers. Cool until comfortable to handle.
Heat the oven to 475°F. Set out a rimmed baking sheet.
Cut a thin lid from the top of each potato. Scoop the flesh from the lids and centers into a large bowl, leaving about ¼ inch of potato attached to the skins.
Choose six sturdy shells for filling. Reserve the other two shells for another use; include the flesh from all eight potatoes in the filling.
Melt 3 tablespoons of the butter. Brush the six shells inside and out, then season their interiors with ¼ teaspoon of the salt.
Cook
Arrange the empty shells upright on the baking sheet. Bake for about 15 minutes, until the edges are lightly browned and the skins feel crisp.
Meanwhile, combine ¾ cup half-and-half, the garlic, and the remaining 3 tablespoons butter in a small saucepan. Warm over low heat until the butter melts and the mixture is steaming gently.
Mash the potato flesh by hand, or pass it through a potato ricer for a smoother filling. Stir in the warm cream mixture and softened garlic-and-herb cheese just until incorporated.
Fold in 1 cup cheddar, the bacon, green onions, 2 tablespoons chives, and the pepper. Taste before adding the remaining ¾ teaspoon salt.
If the filling seems dry, warm the additional half-and-half and stir it in a little at a time. Stop when the potatoes are creamy but firm enough to mound into the shells.
Assemble and Bake
Divide the filling among the six crisped shells, mounding it above the edges. Scatter the remaining ½ cup cheddar over the tops.
Return the potatoes to the oven for about 15 minutes, until the filling is hot and the cheese is melted and lightly browned.
Finish with the remaining 2 tablespoons chives and serve warm.

Notes

Substitutions: Replace the half-and-half with whole milk for a lighter filling. Monterey Jack or Colby can replace the cheddar. For a meatless version, omit the bacon and add extra chives or green onions.

Texture: Avoid prolonged beating or vigorous stirring, which can make mashed potatoes gluey. Add only enough liquid to create a filling that holds its shape.

Serving suggestions: Serve with grilled steak, roast chicken, pork chops, or smoked brisket. Add garlic butter green beans, roasted broccoli, or a crisp green salad.

Storage: Refrigerate leftovers in a covered container within 2 hours and use within 3-4 days. Reheat at 350°F, loosely covered, until the centers reach 165°F. Uncover near the end to crisp the tops.

Freezing: Cool the filled potatoes completely, then freeze individually on a baking sheet. Wrap tightly and place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F until the centers reach 165°F.