Boursin Stuffed Potatoes Recipes
BOURSIN STUFFED POTATOES
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
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
BOURSIN TWICE BAKED POTATOES
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
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
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
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
More about "boursin stuffed potatoes recipes"
TWICE BAKED STUFFED POTATOES | BLUE JEAN CHEF
From bluejeanchef.com
5/5 (3)Total Time 1 hr 45 minsCategory Side DishesCalories 507 per serving
- Rub the potatoes with olive oil and season with salt and freshly ground black pepper. Place the potatoes on a baking sheet and bake at 400ºF for 1 hour. Let the potatoes cool for at least 10 minutes.
- Cut an oval into the top of four of the potatoes, leaving about ½-inch of the skin around the edge of each potato. Scoop out the inside of the potato and place it in a bowl. Peel the skin off the last potato and break it into pieces. Add the pieces to the bowl with the rest of the potatoes. Mash the potatoes with a potato masher or use a potato ricer to mash the potatoes.
- Add the Boursin® cheese, butter, egg, half-and-half and salt. Stir until well combined and season with freshly ground black pepper.
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