Boursin Twice-Baked Potatoes

Truly one of the BEST holiday side dishes! Prep them ahead, then pop them in the oven 25 minutes before dinner. A holiday hosting DREAM!

By @cheesegal

Original recipe source

Cook time: 85 minutes

Servings: 6

Ingredients

• 6 medium russet potatoes
• 2 tsp extra-virgin olive oil
• 0 Kosher salt
• 0 coarsely ground black pepper
• 1 stick salted butter
• 2 oz garlic & herb Boursin
• 0 coarsely ground black pepper
• 2 oz cream cheese
• 0.5 cup sour cream
• 2 tbsp whole milk
• 2 tbsp chopped fresh chives or scallions
• 0 Kosher salt
• 0 coarsely ground black pepper
• 0 Extra Boursin
• 0 sour cream
• 0 chopped fresh chives or scallions
• 0 coarsely ground black pepper
• 0 flaky salt

Instructions

1. Preheat oven to 425°F.
2. Prick potatoes with a fork, rub with olive oil, season with salt and pepper, and roast on a baking sheet for about 1 hour until tender and skins are crisp.
3. Mix softened butter with 2 oz Boursin and plenty of black pepper to make your Boursin butter.
4. Slice ½ inch off the top of each potato. Scoop flesh into a bowl, leaving ¼ inch inside the skins.
5. Mash potato flesh with Boursin butter, cream cheese, sour cream, milk, and chives. Season to taste with salt and pepper.
6. Fill potato skins and bake for 20–25 minutes until hot and golden.
7. Broil for 2 minutes for extra browning, if desired.
8. Top with more Boursin, sour cream, chives, cracked pepper, and flaky salt.
9. ENJOY!
10. MAKE AHEAD TIP: Assemble ahead up to the second bake and refrigerate. Bake when ready to serve, allowing a few extra minutes if baking straight from the fridge.