Boursin Crab Potatoes
Elevate your side dish game with these decadent Boursin Crab Potatoes, a luxurious twist on classic twice-baked potatoes. Featuring fluffy russet potato shells filled with a creamy blend of Boursin garlic and herb cheese, rich lump crab meat, and a burst of freshness from green onions, parsley, and lemon zest, each bite is an indulgent symphony of flavors. Perfectly baked for a golden finish and garnished with a hint of paprika, these stuffed potatoes make an impressive addition to any dinner party or special occasion. With just the right balance of savory, creamy, and zesty notes, this recipe is a must-try for seafood lovers and potato enthusiasts alike. Ready in under 90 minutes, it’s an effortless way to elevate your table with gourmet flair.
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 5.2 ounces Boursin garlic and herb cheese
- 0.25 cup heavy cream
- 8 ounces lump crab meat
- 2 pieces green onions, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry the russet potatoes. Use a fork to pierce the potatoes several times all over to allow steam to escape while baking.
Rub the potatoes with olive oil and place them directly on the oven rack or on a baking sheet. Bake for 50-60 minutes, or until they are tender when pierced with a fork.
Once the potatoes are cool enough to handle, slice each one in half lengthwise. Carefully scoop out the flesh into a mixing bowl, leaving a thin shell intact to hold the filling.
Mash the potato flesh with a fork or potato masher. Add the butter, Boursin cheese, and heavy cream to the bowl. Stir until well combined and creamy.
Gently fold in the lump crab meat, green onions, parsley, lemon zest, salt, and black pepper. Mix until evenly distributed.
Spoon the filling back into the hollowed-out potato shells, mounding it slightly.
Place the stuffed potatoes back on the baking sheet. If desired, sprinkle the tops with a small pinch of paprika for color.
Return the potatoes to the oven and bake for an additional 15 minutes, or until the tops are golden and the filling is heated through.
Serve immediately and garnish with additional parsley if desired.
Nutrition Facts
Calories |
1963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.7 g | 146% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 4016 mg | 175% | |
| Total Carbohydrate | 157.9 g | 57% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 11.2 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 496 mg | 38% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4793 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
