Super-Stuffed Baked Potatoes
Ingredients
7 large russet potatoes, about 12 ounces each, scrubbed
6 tablespoon unsalted butter, 3 tablespoons melted
3⁄4 teaspoon salt
1 (5.2-ounce) package Boursin cheese, crumbled (For some bizarre reason my store was out of Boursin, so I used Alouette with herbs and garlic and it was still great)
1⁄2 cup half and half
2 cloves garlic, minced
1⁄4 cup fresh chives, chopped
1 teaspoon pepper
Instructions
1. Adjust oven rack to middle position and heat oven to 475*F. Set wire rack inside rimmed baking sheet. Prick potatoes all over with fork, place on paper towel, and microwave on high until tender, 20 to 25 minutes, turning potatoes over after 10 minutes. (I had to do this in two batches.)
2. Slice and remove top quarter of each potato, let cool 5 minutes, then scoop out flesh, leaving 1⁄4-inch layer of potato on inside. Discard 1 potato shell. Brush remaining shells inside and out with melted butter and sprinkle interiors with 1⁄4 teaspoon salt. Transfer potatoes scooped side up to baking sheet fitted with wire rack and bake until skins begin to crisp, about 15 minutes.
3. Meanwhile, mix half of Boursin and half-and-half in bowl until blended. Cook remaining butter and garlic in saucepan over medium-low heat until garlic is straw-colored, 3 to 5 minutes. Stir in Boursin mixture until combined. (I did this with my immersion blender.)
4. Set ricer or food mill over medium bowl and press or mill potatoes into bowl. If you don’t have either of those things, like me, just mash with a potato masher or fork. (I like lumpier mashed potatoes anyway so I’d recommend this method.)
5. Gently fold in warm Boursin mixture, 3 tablespoons chives, remaining salt, and pepper until well incorporated. Remove potato shells from oven and fill with potato-cheese mixture. Top with remaining crumbled Boursin and bake until tops of potatoes are golden brown, about 15 minutes. Sprinkle with remaining chives. Serve.
Comments
This recipe is from Cook’s Country April/May 2007. I’ve been watching old episodes of Cook’s Country and America’s Test Kitchen thanks to the magic of the DVR and I saw these made the other day. I knew I had to make them when I noticed Art was drooling a little. They were fantastic. Sort of like the ultimate twice baked potatoes.
I did end up with extra filling that I couldn’t fit on top of the already loaded shells, I just saved it to eat as mashed potatoes later.
Shown here with grilled NY Strip. I seared it for about 60 seconds a side and then cooked it at a lower temperature until it reached 135*F.
Cook’s Country 2007