Boursin Stuffed Potatoes
![photo by Lori Mama](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/36/18/09/picbLixLo.jpg)
photo by Lori Mama
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/40911406/4y2DSgZrT5Gra0mDOrp8_me.jpg)
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 tablespoons olive oil
- 1 red onion, finely diced
- 3 large russet potatoes
- 1 tablespoon kosher salt
- 2 (5 1/4 ounce) packages boursin cheese
- 1⁄4 cup sour cream
- 1 tablespoon chopped fresh chives
- 1 teaspoon Dijon mustard
- 1 large egg, beaten
- salt and black pepper
directions
- 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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Reviews
-
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!
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