Super Stuffed Potatoes

6 Servings
Russet Potatoes
American
Dinner Russet Potatoes American

7 - 12oz Russet atoes
6 tablespoons unsalted ter - 3 tabespoons melted
3/4 teaspoon t
1 1 5.2 oz Borsin cheese - crumbled
1/2 cup half and half am
2 cloves ced
1/2 cup fresh ves - chopped
1 teaspoon per

A. Adjust oven rack to middle position and heat oven to 475 degrees. Set wire rack inside rimmed baking sheet. Prick potatoes all over with fork, place on paper towel, and microwave on high untill tender, 20-25 minutes, turning potatoes over after 10 minutes. B. Slice and remove top quarter of each potatoe, let cool for 5 minutes, then scoop out flesh, leaving 1/4" layer of potatoe on inside. Discard one potatoe shell. Brush remaining shells inside and out with melted butter and sprinkle interiors with 1/4 teaspoon salt. Transfer potatotes scoop side up to baking sheet fitted with wire rack and bake until skins begin to crisp, about 15 minutes. C. Meanwhile, mix half of Boursin and half and half in bowl until blended. Cook remaining butter with garlic in saucepan over medium-low heat until garlic is straw-colored, 3-5 minutes. Stir in Boursin mixture until combined. D. Set ricer or food mill over medium bowl and press or mill potatoes into bowl. Gently fold in warm Boursin mixture, 3 tablespoons chives, remaining salt and pepper until well incorporated. REmove potatoe shells from oven and fill with potatoe / cheese mixture. Top with remaining crumbled Boursin and bake until tops of potatoes are golden brown, about 15 minutes. Sprinkle with remaining chives - Serve


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