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Boursin Cheese Twice Baked Potatoes

Boursin cheese twice baked potatoes are baked until tender, filled with a creamy garlic-herb potato mixture, then baked again until hot and lightly golden. Boursin Garlic & Fine Herbs cheese gives the fluffy filling a savory boost while the potato shells stay sturdy for serving.
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Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Cooling and resting 15 minutes
Total Time 1 hour 55 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

  • 4 russet potatoes large, about 10 ounces each
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt divided
  • 1 package (5.2 oz) Boursin Garlic & Fine Herbs cheese softened
  • 0.33 cup sour cream
  • 3 tbsp unsalted butter softened
  • 2 tbsp milk
  • 0.25 tsp black pepper

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Preheat the oven to 400°F.
  2. Scrub and dry the potatoes, prick each several times with a fork, then rub with the olive oil and 1/4 teaspoon of the salt; place on a rimmed baking sheet.
  3. Bake for 60 to 75 minutes, until a knife slides easily into the center of each potato.
  4. Let the potatoes cool for 10 minutes, then cut each in half lengthwise and scoop the flesh into a medium bowl, leaving about a 1/4-inch-thick shell.
  5. Mash the potato flesh with the Boursin, sour cream, butter, milk, remaining 1/4 teaspoon salt, and black pepper until mostly smooth.
  6. Spoon the filling into the potato shells and return them to the baking sheet.
  7. Bake for 15 to 20 minutes, until the filling is hot and the tops are lightly golden.
  8. Let the potatoes rest for 5 minutes before serving.

Notes

For sturdy shells, scoop gently and leave about a 1/4-inch-thick layer of potato. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 2 months. For a lactose-free option, use dairy-free garlic-herb cheese, sour cream, butter, and milk.