Boursin Stuffed Potatoes

"These can be frozen once prepared. JUst defrost for at room temperature for at least 30 minutes before baking."
photo by Lori Mama photo by Lori Mama
photo by Lori Mama
Ready In:
1hr 15mins




  • Preheat oven to 350.
  • Heat 1 tbsp of the oil in a skillet over medium low. Add onion and saute 4 minutes, or until softened. Remove from heat and let cool.
  • Rub the potatoes with the remaining 1 tbsp oil and salt and place in a roasting pan. Bake for 40 - 50 minutes, or until the potatoes can be easily pierced with a fork.
  • Remove the potatoes from the oven and cut in half lengthwise. Scoop out as much of the flesh as possible without breaking the skin.
  • Place the flesh in a bowl and add the onions, cheese, sour cream, chives, mustard and egg. Mix until incorporated and season with salt and pepper.
  • Stuff the potato skins with the mixture and return to the roasting pan. Bake for 15 minutes, or until the tops are golden brown. Serve immediately.

Questions & Replies

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  1. These were very good. I made them almost exactly as written, the exceptions being I used butter to saute the onions instead of olive oil because I prefer the taste, and I cooked the onion much longer, because I like it soft all the way through. I actually used medium (not large) potatoes because I had four of them, and I still found that they were not done after an hour. They needed longer and still weren't quite soft all the way through, so I would allow plenty of cooking time. A great recipe when the grocery store puts boursin on sale buy one get one free!
  2. Since there are only 2 of us, I cut the recipe back to 2 smaller potatoes. I had some of Recipe #80675 left, so used it. Delicious. :)
  3. Yum!


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