Boursin Potatoes Recipes

BOURSIN CHEESE POTATOES

Boursin Cheese Potatoes image

Not a "figure friendly" side dish, it tastes incredible. Nice to serve at special dinners or when you're not counting fat and calories.

Provided by BogeysMom

Categories Potato

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

3 lbs red potatoes, unpeeled
salt and pepper
1 pint heavy cream
1 (5 ounce) package boursin cheese
fresh chives or parsley, chopped

Steps:

Slice potatoes into quarter inch rounds and toss with salt and pepper.
Slowly heat cream and cheese together until thoroughly melted.
In a deep casserole dish layer half the potatoes.
Cover with half the cream mixture.
Repeat.
Cover and bake at 350°F for one hour.
Sprinkle top with chives or parsley.

BOURSIN TWICE BAKED POTATOES

boursin twice baked potatoes image

Make and share this boursin twice baked potatoes recipe from Food.com.

Provided by chia2160

Categories Potato

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 medium russet potatoes
5 ounces wheel of boursin garlic & herb spreadable cheese
3 tablespoons butter
1 cup milk
paprika
green peppercorn, cracked

Steps:

Wash the potatoes carefully and pierce each side with a fork to release steam while cooking.
Bake for approximately 1 hour at 350 degrees or microwave approximately 13 minutes on high until they are soft on all sides.
Once removed from the oven or microwave, allow them to rest for 5-10 minutes until you can easily handle them.
Once they can be handled easily, slice off the flat side neatly and remove the potato carefully with a soupspoon, being careful not to rip the skin.
Place the hot potato into a mixing bowl.
Mash the potato with a hand masher, mixer or potato ricer and add the Boursin cheese and butter.
Mix well.
Add the milk slowly while mashing until the consistency is that of mashed potatoes.
Season with salt and pepper to taste.
Once the potato mix is perfect, stuff it back into the potato skins, making sure that the potato mix sits high above the skin.
Sprinkle with paprika and cracked green peppercorns for flavor and color.
Before serving, reheat in the oven or microwave.

Nutrition Facts : Calories 279.4, Fat 11.1, SaturatedFat 6.9, Cholesterol 31.4, Sodium 104, Carbohydrate 40, Fiber 4.7, Sugar 1.7, Protein 6.4

BOURSIN MASHED POTATOES

Boursin Mashed Potatoes image

This is slightly different from the other recipes on this site. A wonderful recipe from my cooking class. (The cooking time is approximate)

Provided by Chill

Categories Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

3 lbs potatoes (get the ones that have the buttery taste to them)
3 ounces boursin cheese
8 ounces sour cream
1/2 cup milk (if needed)
salt & freshly ground black pepper
2 ounces butter, sliced

Steps:

Wash, peel and cut the potatoes into pieces. Boil in salted water until tender.
Mash and add the cheese, sour cream, the milk if needed for creaminess, and salt and pepper. Place in a large pan, top with butter slices (or cheddar cheese) and bake at 325 degrees until hot. Broil a few minutes to get the top nice a browned.

Nutrition Facts : Calories 332.5, Fat 16.5, SaturatedFat 10, Cholesterol 43.9, Sodium 123, Carbohydrate 41.8, Fiber 5, Sugar 3.2, Protein 6.2

BOURSIN STUFFED POTATOES

Boursin Stuffed Potatoes image

These can be frozen once prepared. JUst defrost for at room temperature for at least 30 minutes before baking.

Provided by Brookelynne26

Categories Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 red onion, finely diced
3 large russet potatoes
1 tablespoon kosher salt
2 (5 1/4 ounce) packages boursin cheese
1/4 cup sour cream
1 tablespoon chopped fresh chives
1 teaspoon Dijon mustard
1 large egg, beaten
salt and black pepper

Steps:

Preheat oven to 350.
Heat 1 tbsp of the oil in a skillet over medium low. Add onion and saute 4 minutes, or until softened. Remove from heat and let cool.
Rub the potatoes with the remaining 1 tbsp oil and salt and place in a roasting pan. Bake for 40 - 50 minutes, or until the potatoes can be easily pierced with a fork.
Remove the potatoes from the oven and cut in half lengthwise. Scoop out as much of the flesh as possible without breaking the skin.
Place the flesh in a bowl and add the onions, cheese, sour cream, chives, mustard and egg. Mix until incorporated and season with salt and pepper.
Stuff the potato skins with the mixture and return to the roasting pan. Bake for 15 minutes, or until the tops are golden brown. Serve immediately.

Nutrition Facts : Calories 220.3, Fat 7.4, SaturatedFat 2, Cholesterol 36, Sodium 1203.6, Carbohydrate 34.4, Fiber 4.4, Sugar 2.6, Protein 5.2

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