Boursin Twice Baked Potatoes
Indulge in the ultimate comfort food with these Boursin Twice Baked Potatoes—a decadent twist on a classic! Perfectly baked russet potatoes are twice-cooked to golden perfection, filled with a rich and velvety mixture of Boursin Garlic & Fine Herbs cheese, creamy sour cream, and sharp cheddar for an explosion of flavor in every bite. Enhanced with a touch of butter, whole milk, and freshly chopped chives, this recipe delivers a luxurious creaminess balanced by a light, crispy topping. Ideal as a showstopping side dish or a satisfying main, these loaded potatoes are easy to prepare yet impressive enough for dinner parties. Ready in just over an hour, this dish promises to elevate your potato game to a whole new level. Keywords: "Boursin Twice Baked Potatoes," "cheesy stuffed potatoes," "comfort food recipes," "easy potato side dish," "loaded baked potatoes."
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 5 ounces Boursin cheese (Garlic & Fine Herbs)
- 2 tablespoons unsalted butter
- 1/3 cup sour cream
- 2 tablespoons whole milk
- 1/2 cup shredded sharp cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh chives
- 1 tablespoon olive oil
Instructions
Preheat your oven to 400°F (200°C).
Scrub the russet potatoes clean and pierce each one several times with a fork. Lightly rub the potatoes with olive oil and place them directly on a baking sheet.
Bake the potatoes in the preheated oven for 50–60 minutes, or until they are tender and can be easily pierced with a knife. Remove from the oven and let cool for about 10 minutes.
Once the potatoes are cool enough to handle, slice each one in half lengthwise. Carefully scoop out the flesh, leaving about 1/4 inch of the potato shell intact. Place the scooped-out potato flesh into a large mixing bowl.
To the potato flesh, add Boursin cheese, butter, sour cream, milk, shredded cheddar cheese, salt, and pepper. Mash everything together until the mixture is smooth and creamy.
Spoon the mashed potato mixture back into the potato shells, mounding it slightly. Place the stuffed potato halves back onto the baking sheet.
Return the potatoes to the oven and bake for another 15–20 minutes, or until the tops are golden and slightly crispy.
Remove the potatoes from the oven and sprinkle with fresh chives before serving. Enjoy warm as a hearty side dish or main course!
Nutrition Facts
Calories |
1782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.0 g | 149% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 2960 mg | 129% | |
| Total Carbohydrate | 160.6 g | 58% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 16.7 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 422 mg | 32% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3862 mg | 82% | |
*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.
