Ingredients (~6 servings)
- 6 russet potatoes (~7-8 oz each)
- 3 Tbsp neutral oil
- 6 strips cooked bacon, finely minced
- 1/3 cup minced chives (plus more for garnish)
- ~7 oz boursin cheese, room temperature
- 3/4 cup finely grated gruyere cheese
- 3/4 cup heavy cream, room temperature
- 3 Tbsp unsalted butter, melted
- Kosher salt & freshly ground black pepper
Bake the Potatoes
Preheat your oven to 400F.
Scrub the potatoes clean and pat them completely dry. Put them on a rimmed baking sheet and poke holes all over with a fork.
Drizzle the oil over the potatoes and rub it in with your hands; Season the outsides generously with salt and pepper.
Bake for ~45 minutes or until a knife slides through easily. Pull them out and let them cool for ~15 minutes so you can handle them.
Scoop Out the Potato Flesh
Cut off the top 1/4 of each potato lengthwise to expose the inside.
Use a spoon to scoop out the flesh, leaving about 1/4 inch of potato around the edges to create little boats.
Scrape any usable potato from the tops you cut off, then toss the skins.
Make the Filling
Put all the scooped potato in a mixing bowl along with the bacon, chives, boursin, and gruyere.
Use a hand mixer to beat everything together, slowly drizzling in the heavy cream as you go. You want the mixture smooth and the boursin completely melted.
The filling should be soft enough to pipe or spoon easily – add more cream if it’s too thick. Season with salt and pepper to taste.
Fill and Bake Again
Either pipe the filling back into the potato boats using a piping bag with a star tip, or just mound it back in with a spoon.
Brush the tops with the melted butter and put them back in the oven for ~15 minutes, until the tops start to brown and everything’s heated through.
Top with more chives and serve right away.
Loaded Twice Baked Potatoes
Ingredients
Ingredients (~6 servings)
- 6 russet potatoes ~7-8 oz each
- 3 Tbsp neutral oil
- 6 strips cooked bacon finely minced
- 1/3 cup minced chives plus more for garnish
- ~7 oz boursin cheese room temperature
- 3/4 cup finely grated gruyere cheese
- 3/4 cup heavy cream room temperature
- 3 Tbsp unsalted butter melted
- Kosher salt & freshly ground black pepper
Instructions
- Preheat oven to 400F.
- Scrub potatoes dry, poke with fork, rub with oil, season with salt and pepper.
- Bake for 45 minutes until knife slides through easily.
- Cool for 15 minutes.
- Cut off top 1/4 of each potato lengthwise.
- Scoop out flesh leaving 1/4 inch border to create boats.
- Scrape usable potato from tops and discard skins.
- Combine scooped potato, bacon, chives, boursin, and gruyere in a bowl.
- Beat with hand mixer while slowly drizzling in heavy cream until smooth and creamy.
- Season filling with salt and pepper, add more cream if too thick.
- Pipe or spoon filling back into potato boats.
- Brush tops with melted butter.
- Bake for 15 minutes until tops brown and heated through.
- Garnish with chives and serve immediately.
