If you have followed my blog for long you know I love to use Boursin Cheese, it adds so much flavor to things like potatoes but it’s also just good to eat on a cracker.
So when I took a catering job and they requested twice-baked potatoes I knew exactly how I was going to make them. The garlic and herbs in the whipped cheese combined with the bacon create the perfect filling for twice-baked potatoes but it’s also good in the classic mashed potatoes. Trust me, you serve Boursin cheese mashed potatoes at Thanksgiving, and you’ll have everyone asking for the recipe!
Baking potatoes slowly in the oven does take awhile, but it also keeps the potato moist. While microwaving a potato is much faster, it will leave you with a much drier consistency.
If you are like me and you hate using the oven in the blistering summer heat, you can easily bake these in on the grill. Get your grill to about 300F and you’re good to go!
- 6 russet potatoes – scrubbed clean
- 2 packages of Boursin Cheese – Garlic and Herb
- 1+1/2 cup heavy cream
- 1+1/2 cups baccon bits – use premade or cook your own
- 1/4 cup chives – chopped
- flaked salt and pepper
- olive oil
- 6 large pices of heavy duty aluminum foil
- Preheat oven to 300F
- Place the scrubbed and cleaned potatoes on top of the foil. One potato per piece of foil. With a sharp knife pierce the potatoes a few time on both sides. Drizzle olive oil over the entire potato, rubbing it in when necessary. Then season generously with flaked sea salt and pepper. Tightly, fold up the foil around the potatoes and place on a lined baking sheet and bake for 50 minutes.
- When the potatoes are soft to the touch, remove from the oven and carefully open the foil packs. Allow to cool to the touch. Remove the Boursin cheese from the refrigerator to come to room temp.
- With a sharp knife cut off the top 1/4 of the potato. Scoop out all the potatoes and place in a large bowl. Be carful not to scoop out too much, leave a thin amount still attached to the skin,
- Add the softened boursin cheese, bacon bits and chopped scallions to the potatoes. Using a potato masher or large spoon, mix to combine while slowly adding in the heavy cream. Potatoes should be creamy but not soupy or too thin. You may not need all the milk.
- Once combined spoon the mixture back into the potato shell. Bake for another 10-15 minutes to warm the potatoes.
- Optional – to create the pretty scalloped top I use a large pastry tip to pipe the potatoes on top then used a torch to brown the edges.
Keywords: baked potato, Boursin Cheese, bacon, side dish