Loaded Twice Baked Potatoes
This is a solid side dish that beats plain mashed potatoes any day. The boursin and gruyere make them rich without being over the top, and the bacon gives them enough flavor to stand up to whatever you’re serving alongside.
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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.
Tried this recipe?Leave a comment below & let me know!