This post is sponsored by Boursin®. While this post is being compensated, all opinions, ideas, and content are 100% honest and my own.
These twice-baked potatoes are full of creamy cheese, butter, and more cheese! They’re the perfect appetizer for any party or side dish for Easter dinner.
When I was growing up my mom always made boxed scalloped potatoes to go with ham for our Easter dinner. That was when there were just six of us eating. As my immediate family and “adopted” family have grown larger and larger, a box or two of scalloped potatoes just isn’t enough and my mom started making this huge twice baked potato casserole for Easter to have enough to go around. The stuff is delicious!
I love traditional twice baked potatoes with their butter, bacon, and cheesy goodness. But they’re nothing special, just like eating a baked potato with all of the standard fixings on top. We will actually be in Florida for Easter this year so the week before Easter we are hoisting a fun little Easter brunch. For the brunch, I decided to take my mom’s traditional twice baked potato idea up a notch and make my own version, using Boursin® Garlic & Fine Herbs Cheese and prosciutto to replace the standard cheddar cheese and bacon.
And these gourmet twice-baked potatoes are probably the best I’ve ever had.
They’re anything but traditional and seriously, amazing. We had them for dinner last night along with some almond chicken, you know just to test them out to see if they’re good enough for our guests, and they’re good enough and then some. Using the upscale Boursin Garlic & Fine Herbs Cheese really just makes them the perfect brunch appetizer for foodies or really anyone who likes delicious food.
These twice baked potatoes look amazing! I love the addition of creamy @BoursinCheese. Click to Tweet now! Click To Tweet
If you’ve never had Boursin Garlic & Fine Herbs Cheese before, you need to head over to Walmart and pick some up from the deli bunker right now. Both Boursin Garlic & Fine Herbs Cheese and Boursin Monterey Jack and Spicy Pepper Cheese Dip are new to Walmart and being sold for between $1-$1.69 cheaper at Walmart than they are at other stores, so skip your grocery or speciality store and buy it at Walmart instead. It definitely makes this delicious gourmet cheese more affordable, which is good when you eat it all the time like we do. You can use the Walmart product locator to find the closest Walmart store that carries the cheese and for your sake, I hope it’s a close one! If it’s not close, request for your store to carry it on this Walmart Product Request Page.
While you’re at Walmart, pick up some russet baking potatoes, shredded Parmesan cheese, and butter if you don’t have it already; you’re going to need all of that to make the potatoes.
When you’re ready to make your potatoes, start off by baking the potatoes in the oven just like you would a normal baked potato, except don’t add any oil or salt or really anything else. Just wash, dry, and toss right into the oven to bake. Make sure that you time it so that you’re available to scoop out the potatoes within a few minutes of taking them out of the oven or else you risk ruining the entire recipe. Maybe not, but potatoes are way easier to scoop out when they’re hot than after they’ve been sitting for a while. And butter doesn’t melt nearly as well on cold potatoes.
After your potatoes are baked, let them cool for just a minute then slice down the center with a serrated knife, trying not to rip off the outer shell of the potato. Then scoop out the inside flesh of the potatoes putting all of that baked goodness into a big mixing bowl. As you’re scooping, you want to leave a tiny bit still in the potato skin to keep the shape, kind of like a little boat, but try to get out as much as you can.
Finish scooping out all of the potato guts and mix them while they’re hot with a little butter. You can mix everything by hand or use a potato masher, but I’m lazy and after carrying my toddler all day my arms are tired, so I use a hand-mixer. Just don’t mix too much or you’ll end up with creamy mashed potatoes instead of lumpy twice-baked potato filling.
Okay, now you’ve got your butter mixed in. Next up, open up your Boursin Garlic & Fine Herbs Cheese and dump the entire thing right into the bowl. Mix again. Add the majority of your Parmesan cheese and a little salt into the bowl and you guessed it, mix again. And you’re done.
Now comes the fun part, adding all that mix back into your potatoes. If you’ve never made twice-baked potatoes before, this is why they’re called twice-baked potatoes. You’re going to fill up those potato skins and bake them again
While your potatoes are baking the second time around, finish up your other appetizers. One of my favorite things to do is to fancy a dip, like the Boursin Monterey Jack and Spicy Pepper Cheese Dip, by shaping it with a cookie cutter and putting it on a pretty plate. It’s just one of my many party tricks! Want more great party tricks? Check out boursinpartytricks.com for more great party tricks and recipes!
You’ll know the potatoes are twice baked and ready to come out of the oven when they’re just slightly beginning to brown on the top and getting that nice crunch. That crunchy top is the best.
Serve the potatoes hot topped with a little crispy prosciutto and alongside your favorite Easter appetizers, desserts, and the cookie cutter shaped dip you put together using the party trick I mentioned above!
Creamy Twice Baked Potatoes
- 6large russet baking potatoes
- 1container Boursin Garlic and Herbs Cheese
- 1cupshredded parmesan cheese
- 2tablespoonsunsalted butter
- 1/2tspkosher salt
- 6slicescooked prosciutto, crumbled
- Preheat oven to 400 degrees.
- Bake potatoes in oven at 400 degrees for 1 hour to 1 hour 15 minutes until soft.
- As soon as potatoes are baked, cut in half with serrated knife then scoop the insides out and put into a large bowl, leaving a small amount of potato around in the skin to maintain the structure.
- Mix hot potatoes with butter, Boursin cheese, salt, and 1/2 cup shredded parmesan cheese using a hand mixer or mix by hand.
- Spoon mixture back into potato skins filling to just above the top of the skin. Top with remaining parmesan cheese and put back on baking sheet.
- Bake for an additional 20-25 minutes or until top of potato mixture is beginning to brown.
- Remove from oven and top with crispy prosciutto pieces. Serve hot or at room temperature.