Super-Stuffed Baked Potatoes

Cook’s Country TV

Serves 6


  • 7 large russet potatoes (about 12 oz each), scrubbed
  • 6 Tbs unsalted butter
  • ¾ tsp salt
  • 1 5.2 oz package Boursin cheese, crumbled
  • ½ c half-and-half
  • ¼ c chopped fresh chives
  • 1 tsp pepper

Adjust your oven rack to the middle position and heat the oven to 475. Set a wire rack into a rimmed baking sheet. Prick potatoes all over with a fork, place on a paper towel and microwave until tender 20 to 25 minutes, flipping after 10 minutes.

Slice and remove the to quarter of each potato and let cool 5 minutes. Then scoop out the insides of each potato, leaving a ¼” layer of potato inside each shell. Discard one shell. Brush the remaining shells inside and out with melted butter and sprinkle interiors with ¼ tsp salt. Transfer potatoes scooped side up to a baking sheet with wire rack and bake until skins begin to crisp, about 15 minutes

While the potatoes are baking, mix half of Boursin and half-and-half in a bowl until blended. Cook remaining butter with garlic in saucepan over medium-low heat until garlic is straw-colored 3 to 5 minutes. Stir in Boursin mixture until combined.

Mash the potato insides and then gently fold in the boursin mixture, 3 Tbs chives, remaining salt, and pepper until well incorporated. Remove the potato shells from the oven and fill with potato-cheese mixture. Top with remaining crumbled Boursin and bake until tops of potatoes are golden brown, about 15 minutes. Sprinkle with remaining chives.

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