Serves 4
Preparation Time: 15 minutes
Cook time: 1 hour & 15 minutes
Ingredients:
- 4 Large baking potatoes, 12 to 14 oz each
- 1 Package Boursin® Shallot & Chive
- 1 Tsp salt
- 1/4 Tsp black pepper
- OPTIONAL TOPPINGS: Crumbled bacon, scallions or chives, parsley
Instructions:
1. Pre-heat oven to 400°. Gently wash potatoes; pierce with a fork in several places. Place potatoes on baking sheet. Bake for about 1 hour or until soft.
2. Remove from oven; allow to cool for 5 to 10 minutes. Carefully cut off the top third of each potato; gently scoop out cooked potato, leaving about 1/2 inch shell; return to baking sheet. Discard tops of potatoes.
3. In a medium bowl, mash cooked potatoes with potato masher or back of wooden spoon until crumbly. Stir in Boursin, salt and pepper until well blended.
4. Spoon potato mixture back into reserved potato shells, dividing evenly. Bake for 15 minutes or until heated through.
5. Garnish with toppings, if desired.
Tip:
For a faster baked potato, follow these microwave instructions. Replace oven baking in Step 1 by piercing potatoes with a fork and placing them in a wagon-wheel configuration on 2 layers of paper towels and microwave on high for 14-16 minutes or until soft. Then follow Steps 2-5 but reheat in the microwave as well by cooking 3-4 minutes until the potatoes are heated through.
