I love them any which way that I can get them. Baked, boiled, mashed, fried. I love them all. When we were children my brother, sister and I used to love it when my mother would make her famous twice baked potatoes for us.
She really didn't do anything too much out of the ordinary with them, but scoop out the insides, mash them with a bit of butter and onion, some seasoning and stuff them back into the potato and bake them some more.
They were quite different than plain old boiled or mashed potatoes however, which is how she usually prepared them. To us, as simple as she made them, they were still a real treat!
I spied this Boursin Stuffed Jacket Potato recipe over here one day last week. They looked so good. I also just happened to have some Boursin Cheese in the refrigerator that I had used for something else earlier this month that I wanted to use up.
I decided to cut the recipe in half and made a few changes to it, I think for the better. I was really pleased with how they turned out.
Twice baked potatoes are also a great option for something that you can make ahead of time when you are having company over. Of course in this case I was only cooking for two, but when doubled or tripled, they are a great make ahead side dish.
Sometimes if I am in a hurry, I will start baking my potatoes in the microwave oven. This can cut the initial bake time down by as much as half. I just wash, prick and then wrap them up in paper toweling. I bake them on high for 2 minutes each, and then finish them off in a hot oven to get that lovely crisp shell of a potato skin.
WHAT YOU NEED TO MAKE BOURSIN STUFFED JACKET POTATOES (FOR TWO)
All of these things combine to make the most incredibly delicious twice baked potatoes.
- 2 large russet baking potatoes
- olive oil
- 3 ounces (85g) Boursin, garlic and herb cheese, softened
- 2 TBS butter
- 1 large free range egg yolk
- 3 TBS heavy cream
- 1/2 tsp salt
- freshly ground black pepper to taste
- paprika to sprinkle
- chopped fresh chives to garnish
My russet potatoes were about six inches long. This is a great size for these potatoes. You can use any good potato for baking. Potatoes that bake up with a nice and fluffy interior. Idaho potatoes are also good, as are King Edwards or Maris Piper (In the UK).
What you want is a potato that is long and oval shaped, not too round.
You also want to scrub them up really well so that you can also enjoy eating the skins. I use a vegetable brush and warm water for this. Make sure you also dry them really well after scrubbing them.
Another thing you really don't want to forget to do is to prick your potatoes all over with a fork. If you don't the pressure will build up inside the skin and they will explode. Trust me.
This has happened to me, both in the microwave and in the oven. It is no fun scrubbing exploded potato off the walls of a microwave oven and even less fun scrubbing it off the walls of a regular oven after it has baked on while you wait for the oven to cool down enough that you can get in there to clean!
They make a huge mess, not quite as bad as eggs, but not fun to clean up either.
You can freeze the unused egg white to use another time. I often have frozen egg whites in the freezer. They come in really handy for making pavlova or angel food cakes.
If you don't have regular heavy cream, you can also use sour cream in its place in this instance. It is really tasty and adds another layer of flavor.
You can also use regular cream cheese instead of the Boursin, but in that case you might want to add some minced onion and garlic to the potato filling. Spring onions are very nice.
HOW TO MAKE BOURSIN STUFFED JACKET POTATOES (SMALL BATCH)
They really are very easy to do and are oh-so-tasty when done! I could make a meal out of these and nothing else!
Preheat the oven to 400*F/20*C/ gas mark 6. Rub the skins of your potatoes with some oil and season a bit of salt. Prick all over with a fork. Place onto a baking sheet. Bake in the preheated oven for 1 hour. Leave to cool for 10 minutes.
Turn the oven temperature down to 375*F/190*C/ gas mark 5.
Cut the potatoes in half lengthwise. Scoop out the flesh into a bowl, leaving a 1/4 inch rim of flesh and skin around the outer edges of the potato. Mash the potatoes with a fork.
While the potato flesh is still hot add the butter and boursin cheese, mashing everything well together. Stir in the cream and the egg yolk. Season with the salt and some black pepper.
Spoon this mixture back into the potato shells, piling it up a bit. Sprinkle the tops with a bit of paprika and place into a baking dish.
Pop them back into the oven and bake for a further 30 minutes until golden brown and puffed. Garnish with some fresh chives and serve immediately.
I enjoyed these Boursin Stuffed Jacket Potatoes for my tea one night, along with a few chipolata sausages I had baked, some baked beans and a bit of coleslaw. It was a thoroughly delicious meal!
They also go great with grilled steaks, chicken and fish. Crisp and golden brown on the outside and tops and fluffy and creamy delicious inside. These were a real treat! The boursin cheese gives then a really nice flavor!
Some other baked potato recipes that you might enjoy from my kitchen are:
CHICKEN AND PANCETTA STUFFED JACKET POTATOES - Baked jacket potatoes stuffed with a bit of chicken and pancetta, with a rich and creamy spinach and cheese sauce ladled over top. More, More, Moreish! A full meal in and of itself. All you need on the side perhaps is a salad.
CHEESE AND BROCCOLI STUFFED JACKET POTATOES - This is one of my favorite ways to stuff a jacket potato. The flesh is mixed together with chopped cooked broccoli and plenty of cheese as well as a few other bits before stuffing back into the potato skins. More cheese is sprinkled on top and they are baked until the filling is ooey gooey and the cheese all melty. Yummilicious!
Yield: 2
Boursin Stuffed Jacket Potatoes (small batch)
Prep time: 15 MinCook time: 1 H & 30 MTotal time: 1 H & 45 M
Who doesn't love twice baked potatoes. These Boursin Cheese stuffed baked potatoes are even more delicious!
Ingredients
- 2 large russet baking potatoes
- olive oil
- 3 ounces (85g) Boursin, garlic and herb cheese, softened
- 2 TBS butter
- 1 large free range egg yolk
- 3 TBS heavy cream
- 1/2 tsp salt
- freshly ground black pepper to taste
- paprika to sprinkle
- chopped fresh chives to garnish
Instructions
- Preheat the oven to 400*F/20*C/ gas mark 6. Rub the skins of your potatoes with some oil and season a bit of salt. Prick all over with a fork. Place onto a baking sheet. Bake in the preheated oven for 1 hour. Leave to cool for 10 minutes.
- Turn the oven temperature down to 375*F/190*C/ gas mark 5.
- Cut the potatoes in half lengthwise. Scoop out the flesh into a bowl, leaving a 1/4 inch rim of flesh and skin around the outer edges of the potato. Mash the potatoes with a fork.
- While the potato flesh is still hot add the butter and boursin cheese, mashing everything well together. Stir in the cream and the egg yolk. Season with the salt and some black pepper.
- Spoon this mixture back into the potato shells, piling it up a bit. Sprinkle the tops with a bit of paprika and place into a baking dish.
- Pop them back into the oven and bake for a further 30 minutes until golden brown and puffed. Garnish with some fresh chives and serve immediately.
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I love twice-baked potatoes! We just had some this week with meatloaf. I am going to try your version. Yum!
ReplyDeleteI hope you enjoy them Kath! xo
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