Indulge in the ultimate comfort side with these Twice Baked Boursin Potatoes—rich, creamy, and packed with the herby, garlicky goodness of Boursin cheese. Fluffy potato interiors are mixed with melted cheese and seasonings, then stuffed back into crispy potato skins and baked to golden perfection. Whether served alongside your favorite main or as a party appetizer, these potatoes bring a touch of gourmet flair to any meal.
Why You’ll Love This Recipe:
Comfort Food Elevated: Classic twice-baked potatoes taken to the next level!
Decadently Creamy: Boursin cheese creates an irresistible, silky filling.
Perfectly Crispy: The skins get golden and crunchy for a satisfying texture contrast.
Easy to Customize: Add bacon, chives, or your favorite herbs for a personal touch.
Crowd-Pleasing: Ideal for holidays, gatherings, or cozy weeknight dinners.
Ingredients
Your shortcut to deep, rich flavor, with zero fuss. Here’s what you’ll need:
Large russet potatoes: These sturdy spuds are perfect for baking and have a fluffy interior.
Boursin cheese (garlic & herb flavor): This creamy cheese adds a burst of flavor that’s hard to resist.
Sour cream: It brings a tangy richness that complements the potatoes beautifully.
Milk: A splash of milk helps achieve that creamy texture we all crave.
Shredded cheddar cheese: This classic cheese adds a melty, gooey goodness on top.
Chopped fresh chives: These little green herbs add a pop of color and a mild onion flavor.
Salt and pepper: Essential for seasoning and enhancing all the flavors.
Olive oil: A light drizzle helps crisp up the potato skins while baking.
Feel free to get creative!
You can add crispy bacon bits or sautéed mushrooms for an extra flavor kick.
If you can’t find Boursin cheese, any flavored cream cheese will work just as well.
For exact measurements, check the bottom of the article where you can find everything available for printing.
How to Make Twice Baked Boursin Potatoes
Making Twice Baked Boursin Potatoes is a straightforward process that yields delicious results.
Follow these simple steps, and you’ll have a creamy, flavorful side dish that will wow your family and friends.
Step 1: Preheat the Oven
Start by preheating your oven to 400°F.
This ensures that your potatoes will bake evenly and come out perfectly tender.
Step 2: Prepare the Potatoes
Wash and scrub the russet potatoes thoroughly.
Poking several holes in each potato with a fork is essential.
This allows steam to escape while they bake, preventing any potato explosions in your oven.
Next, rub the potatoes with olive oil and sprinkle them generously with salt.
This step not only adds flavor but also helps achieve that crispy skin we all love.
Step 3: Bake the Potatoes
Place the prepared potatoes directly on the oven rack.
Bake them for about 45-60 minutes, or until they’re tender when pierced with a fork.
The aroma wafting through your kitchen will be irresistible!
Step 4: Scoop and Mix
Once the potatoes are done, remove them from the oven and let them cool for about 10 minutes.
Carefully cut each potato in half lengthwise.
Scoop out the insides into a mixing bowl, leaving a small border of potato in the skins.
This helps maintain the structure of the skins.
Now, add the Boursin cheese, sour cream, milk, half of the cheddar cheese, chives, salt, and pepper to the bowl.
Mash everything together until it’s smooth and creamy.
The mixture should be rich and flavorful, making your taste buds dance!
Step 5: Fill the Skins
Spoon the creamy potato mixture back into the potato skins, mounding it slightly on top.
Don’t be shy—make it look inviting!
Sprinkle the remaining cheddar cheese over the filled potatoes for that extra cheesy goodness.
Step 6: Final Bake
Place the stuffed potatoes back on a baking sheet.
Return them to the oven and bake for an additional 15-20 minutes.
You’re looking for the tops to be golden and bubbly, a sign that they’re ready to be devoured.
Let the potatoes cool for a few minutes before serving.
Trust me, the wait will be worth it!
Tips for Success
Choose potatoes that are similar in size for even cooking.
Don’t skip the olive oil and salt on the skins; it makes a huge difference!
For a creamier filling, adjust the milk to your desired consistency.
Let the potatoes cool slightly before scooping to avoid burns.
Experiment with different cheeses for unique flavors!
Equipment Needed
Oven: Essential for baking those delicious potatoes. A toaster oven can work in a pinch.
Baking sheet: Use this to catch any drips. A cast-iron skillet is a great alternative.
Mixing bowl: For combining the creamy filling. Any large bowl will do.
Fork: Perfect for poking holes in the potatoes and mashing the filling.
Knife: A sharp knife is needed for cutting the potatoes in half.
Variations
Bacon Lovers: Add crispy bacon bits to the filling for a savory crunch that elevates the flavor.
Mushroom Medley: Sautéed mushrooms can bring an earthy depth to the creamy mixture.
Spicy Kick: Mix in some diced jalapeños or a dash of hot sauce for a spicy twist.
Herb Infusion: Experiment with different herbs like rosemary or thyme for a fresh, aromatic touch.
Vegan Option: Substitute Boursin with a plant-based cream cheese and use almond milk for a dairy-free version.
Serving Suggestions
Pair with Grilled Meats: These potatoes complement grilled chicken or steak beautifully.
Fresh Salad: Serve alongside a crisp green salad for a refreshing contrast.
Wine Selection: A chilled Chardonnay or a light red wine enhances the meal.
Garnish: Top with extra chives or a dollop of sour cream for a finishing touch.
FAQs about Twice Baked Boursin Potatoes
Can I make Twice Baked Boursin Potatoes ahead of time?
Absolutely! You can prepare the filling and stuff the potatoes a day in advance. Just cover them and store them in the fridge. When you’re ready to bake, pop them in the oven straight from the fridge, adding a few extra minutes to the baking time.
What can I substitute for Boursin cheese?
If you can’t find Boursin cheese, don’t worry! Any flavored cream cheese works well. You can also mix in some garlic powder and herbs to mimic that delicious flavor.
How do I store leftovers?
Leftover Twice Baked Boursin Potatoes can be stored in an airtight container in the fridge for up to three days. Reheat them in the oven for the best texture, or use the microwave if you’re in a hurry.
Can I freeze Twice Baked Boursin Potatoes?
Yes, you can freeze them! Just make sure they are completely cooled before wrapping them tightly in plastic wrap and then foil. They can be frozen for up to three months. Thaw in the fridge before reheating.
What are some good side dishes to serve with these potatoes?
These creamy potatoes pair wonderfully with grilled meats, roasted vegetables, or a fresh salad. They’re versatile enough to complement any main dish!
Final Thoughts
Twice Baked Boursin Potatoes are more than just a side dish; they’re a celebration of flavor and comfort.
Each creamy bite transports me back to family gatherings, where laughter and good food filled the air.
This recipe is a reminder that cooking can be simple yet rewarding.
Whether you’re impressing guests or treating yourself, these potatoes deliver satisfaction every time.
So, roll up your sleeves, embrace the joy of cooking, and let these delightful potatoes bring warmth to your table.
Trust me, once you try them, they’ll become a staple in your kitchen!
Twice Baked Boursin Potatoes are a creamy and flavorful side dish, perfect for any occasion.
Ingredients
Scale
2 large russet potatoes
4 ounces Boursin cheese (garlic & herb flavor)
1/2 cup sour cream
1/4 cup milk
1/4 cup shredded cheddar cheese
2 tablespoons chopped fresh chives
Salt and pepper to taste
1 tablespoon olive oil
Instructions
Preheat your oven to 400°F.
Wash and scrub the potatoes thoroughly, then poke several holes in each potato with a fork.
Rub the potatoes with olive oil and sprinkle with salt.
Place them directly on the oven rack and bake for about 45-60 minutes, or until tender when pierced with a fork.
Once the potatoes are done, remove them from the oven and let them cool for about 10 minutes.
Cut each potato in half lengthwise and scoop out the insides into a mixing bowl, leaving a small border of potato in the skins.
To the bowl with the scooped potato, add Boursin cheese, sour cream, milk, half of the cheddar cheese, chives, salt, and pepper. Mash everything together until smooth and creamy.
Spoon the potato mixture back into the potato skins, mounding it slightly on top.
Sprinkle the remaining cheddar cheese over the filled potatoes.
Place the stuffed potatoes back on a baking sheet.
Return the potatoes to the oven and bake for an additional 15-20 minutes, or until the tops are golden and bubbly.
Let the potatoes cool for a few minutes before serving. Enjoy!
Notes
For a twist, try adding crispy bacon bits or sautéed mushrooms to the filling for extra flavor.
You can also substitute the Boursin cheese with any flavored cream cheese for a different taste.
