The Perfect Twice Baked Potato
Baked potatoes are always a sales driver. So perhaps twice baked potatoes featuring creamy, yet crumbly Boursin Garlic & Fine Herbs Cheese will double your sales. Of course, there’s no guarantees, but they will be tasty.
Ingredients
| Portions: | 24 |
|---|---|
| Serving Size: | 1 Potato |
| Day Part: | Lunch, Dinner |
| Potatoes: | |
|---|---|
| 24 | Whole Idaho Potatoes, Medium Size, Skin On |
| 1 1/2 | Quart Whole Milk |
| 3/4 | Pound Unsalted Butter |
| 6 | Pucks of Boursin Garlic & Fine Herbs |
| Kosher Salt and Fresh Black Pepper, To Taste | |
| Vegetable Spray, To Lightly Coat | |
| Optional Garnishes: | |
|---|---|
| 1/4 | Cup Fresh Chives, Minced |
| 1/4 | Cup Fresh Curly Parsley, Small Chopped |
Preparation
| Equipment: | Oven, Broiler |
|---|
For Potatoes:
- Preheat oven to 400°.
- Wash and pat dry potatoes, then pierce tiny holes in each potato before placing on a sheet pan.
- Bake for 1 hour or until centers feel soft when pierced with a knife.
- Remove from oven and cool for 5-10 minutes.
For Potato Mixture:
- Place milk and butter in a small saucepot over medium heat to melt the butter and heat the milk. Reserve hot.
- Slice off the top 1/3-lengthwise of each potato and scoop out the insides with a spoon.
- Leave enough potato to create a 1/8 to 1/4-inch wall, reserve the potato shells.
- Place potato insides in a mixing bowl and reserve hot.
- Add hot milk and melted butter to the potato insides, followed by Boursin Garlic & Fine Herbs Cheese.
- Mash or whip the ingredients to create a light and fluffy whipped potato.
- Season to taste with salt and pepper.
To Make A Twice Baked Potato:
- Divide the Boursin potato mixture evenly and spoon it back into each of the reserved potato shells.
- To help with browning, lightly spray the top of each stuffed potato with vegetable spray.
- Place potatoes on a sheet pan, under the broiler, and heat to create an even light golden brown color.
- Garnish the top with ½ teaspoons of fresh chives and parsley.
