Stuffed Potatos Peelswith Boursin Cheese Recipes

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BOURSIN STUFFED POTATOES



Boursin Stuffed Potatoes image

These can be frozen once prepared. JUst defrost for at room temperature for at least 30 minutes before baking.

Provided by Brookelynne26

Categories     Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 220.3, Fat 7.4, SaturatedFat 2, Cholesterol 36, Sodium 1203.6, Carbohydrate 34.4, Fiber 4.4, Sugar 2.6, Protein 5.2

BOURSIN CHEESE POTATOES



Boursin Cheese Potatoes image

Not a "figure friendly" side dish, it tastes incredible. Nice to serve at special dinners or when you're not counting fat and calories.

Provided by BogeysMom

Categories     Potato

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 5

3 lbs red potatoes, unpeeled
salt and pepper
1 pint heavy cream
1 (5 ounce) package boursin cheese
fresh chives or parsley, chopped

Steps:

  • Slice potatoes into quarter inch rounds and toss with salt and pepper.
  • Slowly heat cream and cheese together until thoroughly melted.
  • In a deep casserole dish layer half the potatoes.
  • Cover with half the cream mixture.
  • Repeat.
  • Cover and bake at 350°F for one hour.
  • Sprinkle top with chives or parsley.

CHEESE-STUFFED POTATOES



Cheese-Stuffed Potatoes image

I developed this recipe completely by accident. I was making my usual stuffed potatoes and was in a hurry. So instead of mashing the potatoes, I just tossed everything together. My family and friends actually liked them better.

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 4 servings.

Number Of Ingredients 9

2 large baking potatoes
1/2 cup sour cream
1/4 cup grated Parmesan cheese
4 bacon strips, cooked and crumbled
2 tablespoons finely chopped green onion
1 teaspoon prepared horseradish
Salt and pepper to taste
4 teaspoons butter
1/2 cup shredded sharp cheddar cheese

Steps:

  • Bake potatoes at 425° for 45 minutes or until tender. Remove from oven; reduce temperature to 350°. Cut each potato in half horizontally; leaving a thin shell, carefully scoop pulp into a bowl. Set potato skins aside. , To the pulp, add sour cream, Parmesan cheese, bacon, onion and horseradish. Mix with a fork until combined but not mashed. Add salt and pepper. Fill potato skins. Top each potato with 1 teaspoon butter and sprinkle with cheese. Place in a shallow baking dish. Bake at 350° until heated through, about 20 minutes.

Nutrition Facts :

BOURSIN CHEESE POTATOES



Boursin Cheese Potatoes image

Yield serves 8

Number Of Ingredients 5

3 pounds red potatoes, unpeeled
Salt and pepper to taste
1 pint heavy cream
One 5-ounce package Boursin cheese
Fresh chives or parsley, chopped

Steps:

  • Preheat oven to 350 degrees. Wash and slice potatoes into 1/4-inchthick rounds. Toss potatoes with salt and pepper. Heat cream and cheese together, on top of stove or in microwave, until cheese has melted. Stir mixture until thoroughly blended. Layer half of the potatoes into a 2-quart baking dish (this is best if done in a deep dish instead of a long, flat dish). Cover potatoes with half of the cream mixture. Repeat with remaining potatoes and cream mixture. Cover and bake for 1 hour. Sprinkle top with chopped chives or parsley.

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