Ingredients for Boursin Stuffed Potatoes
- Olive Oil
- Red Onion
- Russet Potatoes
- Kosher Salt
- 4 ounces Boursin cheese (garlic and herb recommended)
- 1/4 cup sour cream
- Fresh Chives
- Dijon Mustard
- 1 large egg
- Salt And Black Pepper
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How to Make Boursin Stuffed Potatoes
- Preheat oven to 350°F (175°C).
- Heat 1 tablespoon olive oil in a skillet over medium-low heat.
- Add 1/2 cup chopped yellow onion and sauté for 4 minutes, or until softened. Remove from heat and let cool.
- Wash and scrub 4 large russet potatoes. Rub potatoes with 1 tablespoon olive oil and salt.
- Place potatoes directly on the oven rack and bake for 40-50 minutes, or until easily pierced with a fork.
- Remove potatoes from oven and let cool slightly. Cut potatoes in half lengthwise.
- Carefully scoop out potato flesh, leaving about 1/4-inch border. Place potato flesh in a large bowl.
- Add 4 ounces Boursin cheese (garlic and herb recommended), 1/4 cup sour cream, 2 tablespoons chopped fresh chives, 1 teaspoon Dijon mustard, and 1 large egg to the bowl with the potatoes.
- Gently mix until well combined. Season with salt and pepper to taste.
- Spoon the mixture back into the potato skins, mounding slightly.
- Return stuffed potatoes to the baking pan and bake for 15-20 minutes, or until the tops are golden brown and heated through.
- Garnish with extra chives and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
10g
Fat
10g
Carbs
11g
