NEED.I.SAY.MORE. Ya’ll these are unreal. We were all speechless to be honest, lol. I don’t really have much more to add except…go to the store and get the ingredients to make this immediately. That is all.
Ingredients
- 5 Russet Potatoes
- 2 packages Garlic & Herb Boursin
- 3 TBSP Salted Butter
- Flaky Maldon Salt
- Freshly Cracked Black Pepper
- 1/3 CUP half & half or heavy cream
- 1/3 CUP minced chives, plus more for garnish
- 3 strips of cooked bacon, chopped
- EVOO
Method
- Scrub and clean potatoes, and preheat oven to 400 degrees
- When clean, grab a baking sheet and olive oil. Drizzle and rub olive oil all over the potatoes until well-coated. Then, sprinkle and pack Maldon flaky salt on all sides of the potatoes. Crack black pepper over the top and roast for about an hour or until fork-tender
- Remove from the oven and let cool until cool enough to touch
- Next, slice the potatoes completely open or carve out an oval shape on the top of the potatoes – but either way, carefully scoop out the insides and put into a bowl. Make sure you leave some of the potato attached to the shell
- Add in butter, half & half, and Boursin then using a mixer, whip up
- When mixed well, add in bacon + chives. Mix again until whipped and creamy. If the mixture is too thick, add another splash of cream if needed to thin out the consistency
- Spoon the potato mixture into the shells, and place back into the oven to roast for another 15 minutes or so. I like to broil for 1-2 more minutes to get some added color at the end but keep an eye to make sure they don’t burn
- Take out of the oven, top with fresh chives, and serve!
Enjoy!
Cortney
Cortney LaCorte
Cortney LaCorte is the creator of CheeseGal, a food and entertaining blog born in her Nashville kitchen that celebrates cheese, charcuterie and joyful gatherings
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