Boursin Twice Baked Potato

My new favorite way to eat a potato. Meet the Boursin Twice Baked Potato that has all of the qualities you’re looking for in a creamy, cheesy side dish. It’s literally begging to be paired with a perfectly grilled steak.

You can find Boursin cheese at any grocery store, but I listed some swaps in case you have trouble. Keep in mind, potatoes need lots of salt so don’t be shy and keep seasoning to taste! It will make all the difference.

Although this recipe is very easy, it is a bit time consuming. To cut the time down, use an air fryer instead of an oven. It’s a great quick and easy way to get crispy and delicious baked potatoes for future reference!

Linking my new Cosori Air Fryer and also one from the brand I used to use. This is the newer Vortex Air Fryer and mine worked amazing for me for years.

AUTHOR: broccyourbody

Boursin Twice Baked Potato

SERVES: 6

TIME: 1 1/2 Hours

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Ingredients

3 russet potatoes
1 tablespoon olive oil
2 teaspoons kosher salt
3 oz Boursin Garlic & Herb Cheese, you could also use cream cheese, goat cheese or sour cream
1/2 cup half and half
2 tablespoons chives, plus more to garnish
Kosher salt & pepper to taste
1 cup cheddar cheese, freshly grated

Instructions

Preheat the oven to 400 degrees.
Wash and scrub your potatoes clean and fully dry. Poke each potato with a fork 5-6 times.
Place them on a sheet pan then rub with a drizzle of olive oil and pinch of kosher salt.
Bake for 60-70 minutes or until tender through the center. For an air fryer, cook for 30 minutes at 400 then flip and cook for another 20.
Turn the oven heat to 350 degrees.
Once cool enough to handle, cut the potatoes in half lengthwise and gently scoop out the center with a spoon, keeping the skin in tact.
Place the insides in a large mixing bowl and mash together with the Boursin cheese, half and half, chives and a generous pinch of salt and pepper, adding more to taste.
Once fully combined and smooth, spoon the mixture back into the potato skins. Top with cheddar cheese and bake for 10-15 more minutes (5-10 minutes in the air fryer) or until the top is golden brown and the cheese is melted.
Top with more chives and some freshly cracked black pepper. Serve while hot.

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