Boursin Twice Baked Potatoes
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.
- 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
- 8 large russet potatoes, scrubbed, baked, and cooled enough to handle
- 6 tablespoons salted butter, divided
- 3/4 cup half-and-half, plus up to 1/2 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 1/2 cups shredded sharp cheddar cheese, divided
- 1/2 cup cooked, crumbled bacon
- 1/4 cup sliced green onion tops
- 1/4 cup chopped fresh chives, divided
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.
Find it online: https://jennifercooks.com/twice-baked-potatoes/