Description
Creamy, cheesy, and loaded with Boursin garlic & herb cheese, these twice-baked potatoes are the ultimate indulgence! Perfect as a decadent side or a satisfying meal.
Ingredients
Scale
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1/2 cup sour cream
- 1/2 cup Boursin Garlic & Herb cheese
- 2 tablespoons butter, softened
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chives, chopped
- 1/2 teaspoon smoked paprika (for garnish)
Instructions
1. Bake the Potatoes:
- Preheat oven to 400°F (200°C).
- Rub potatoes with olive oil and place directly on the oven rack.
- Bake for 45-50 minutes, or until tender. Let cool slightly.
2. Prepare the Filling:
- Slice off the top third of each potato.
- Scoop out the flesh, leaving a thin shell.
- Mash the potato flesh with sour cream, Boursin cheese, butter, salt, pepper, and garlic powder until smooth.
3. Stuff & Bake Again:
- Spoon the mixture back into the potato shells.
- Top with shredded cheddar cheese.
- Return to the oven and bake for 15 minutes, or until the cheese is melted and golden.
4. Garnish & Serve:
- Sprinkle with chives and smoked paprika before serving.
- Enjoy warm as a side or a main dish!
Notes
- Swap cheddar for Gruyère or Parmesan for a gourmet touch.
- Add bacon bits or crispy fried onions for extra crunch.
- Store leftovers in an airtight container and reheat in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish, Main Course
- Method: Baking
- Cuisine: American-Inspired
