Saturday, May 14, 2011

Boursin Stuffed Potatoes

Boursin Stuffed Potatoes & Homemade Boursin Cheese

About This Recipe

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


o 2 tablespoons olive oil

o 1 red onions, finely diced

o 3 large russet potatoes

o 1 tablespoon kosher salt

o 2 (5 1/4 ounce) packages Boursin cheese

o 1/4 cup sour cream

o 1 tablespoon chopped fresh chives

o 1 teaspoon Dijon mustard

o 1 large eggs, beaten

o salt and black pepper


1. Preheat oven to 350.

2. Heat 1 tbsp of the oil in a skillet over medium low. Add onion and sauté 4 minutes, or until softened. Remove from heat and let cool.

3. 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.

4. Remove the potatoes from the oven and cut in half lengthwise. Scoop out as much of the flesh as possible without breaking the skin.

5. 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.

6. 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.

Boursin Cheese (Homemade)


o 2 garlic cloves

o 8 ounces butter, at room temperature

o 16 ounces cream cheese, at room temperature

o 3 tablespoons grated parmesan cheese ( the real stuff, and freshly-grated)

o 1 tablespoon fresh dill, minced or 1 teaspoon dried dill weed, crumbled

o 1/2 teaspoon dried marjoram

o 1/2 teaspoon basil

o 1/2 teaspoon chives

o 1/2 teaspoon black pepper

o 1/4 teaspoon dried thyme, crumbled

o 2 tablespoons minced fresh parsley


1. Have cheeses and butter at room temperature.

2. Crush garlic.

3. Mix cheeses, butter and garlic.

4. Add remaining ingredients, mix well.

5. Pack into a container just large enough to hold the boursin and store in refrigerator.

6. To serve, bring to room temperature.

7. Serve with crackers.

No comments: