Today was the first time I’ve ever tried Boursin cheese. Though very expensive (roughly$24/lb), its the best cheese I’ve ever eaten. Fortunately the 5.2 ounce packages was on sale for only $4 (only $12/lb).
Made like my regular twice-baked potatoes (which are very spicy), but this recipe uses cheese and is rich and creamy. I microwaved the potatoes for 25 minutes, scooped out the meat, soaked the skins in butter and toasted in oven for 15 minutes. Half the Boursin got mixed with 1/2 cup of half and half, then I used the mixture to make mashed potatoes. Added salt, pepper and chives; stuffed the skins with the mashed potatoes mixture, and topped each potato with a little extra cheese. Finally back in the oven until lightly browned.
Bottom line: 4-star, which sounds pretty good, but the truth is I will probably never make this recipe again. Next time Boursin goes on sale I guarantee that I will eat the cheese alone; skipping this entire recipe. It doesn’t make sense to take an expensive 5-star cheese and dilute it into 4-star potatoes.
- I didn’t line the baking sheet with foil, so the dripping butter practically ruined my baking sheet in the 475-degree oven. (20 minutes of scrubbing)
- The Boursin cheese that I used as a topping didn’t melt. Perhaps I didn’t crumble it enough.
Cost: $10.50 for 6 potatoes.
How much work? Low/Medium.
How big of a mess? Low/Medium.
Started: 5pm Ready: 6pm.