All Recipes

The Perfect Twice Baked Potato

Name: The Perfect Twice Baked Potato
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 24
Cuisine: American
Ingredients: 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; 1/4 Cup Fresh Chives Minced; 1/4 Cup Fresh Curly Parsley Small Chopped; 24 Whole Idaho Potatoes Medium Size Skin On

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.

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.