Boursin Stuffed Jacket Potatoes (for Two)
Have I told you that the potato is my favorite vegetable? I have? Well, I am telling you again. I have never met a potato yet that I don’t love. A day without a potato in it is a day that is missing something great as far as I am concerned.
- 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
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!
Boursin Stuffed Jacket Potatoes (small batch)
- 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
- 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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