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Home Recipes Sides Creamy Twice Baked Potatoes

Creamy Twice Baked Potatoes

2 hours
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By: Britni Vigil
4/06/2020Updated: 4/06/2022
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These twice baked potatoes are full of creamy cheese, butter, and more cheese! They’re the best boursin cheese potatoes you’ll ever try and the perfect side dish! 

These twice baked potatoes are full of creamy cheese, butter, and more cheese! They're the best boursin cheese potatoes you'll ever try and the perfect side dish! 

When I was growing up my mom always made boxed scalloped potatoes to go with a honey baked ham recipe 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!

Even better when enjoyed with the best strawberry spinach salad and this strawberry cream shooters!

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.

 For Easter this year, I decided to take my mom’s traditional twice baked potato idea up a notch and make my own version, using boursin cheese and prosciutto to replace the standard cheddar cheese and bacon.

bite of twice baked potatoes with boursin cheese

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 gourmet boursin cheese really just makes them the perfect brunch appetizer or Easter side for foodies or really anyone who likes delicious food.

These creamy twice baked potatoes are the absolute best twice baked potatoes ever! They’re creamy, flavorful, and delicious! The perfect easy appetizers for a holiday brunch or dinner.

Twice Baked Potatoes Ingredients

To make these twice baked boursin cheese potatoes, you’ll need: 

  • Boursin garlic and fine herbs cheese
  • Russet potatoes
  • Shredded parmesan cheese
  • Prosciutto 
  • Salt 
Ingreidents for boursin cheese potatoes

How to Make Twice Baked Potatoes

Making these twice baked potatoes is a lot easier than you’d think at first glance at the twice baked name. These boursin cheese potatoes really only take a few steps to make – they’re just a bit time-consuming because you baked them twice! 

1 – Bake the potatoes.

Bake them just like you would any normal baked potatoes. If you’re not sure how to do that, here’s a great post on how to make baked potatoes. 

The only difference is that you shouldn’t salt the outside of the potatoes in this case. 

These creamy twice baked potatoes are the absolute best twice baked potatoes ever! They’re creamy, flavorful, and delicious! The perfect easy appetizers for a holiday brunch or dinner.

2 – Scoop out the insides. 

As soon as the potatoes are fully 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. 

You want them to be cool enough to touch but not too cool that the inside potato isn’t easy to scoop. So let them cool for a minute or two but not 30 minutes. 

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.

Scooping out insides of boursin cheese potatoes

3 – Make your boursin cheese potatoes mixture.

Mix the potato inside with a little butter, just so it melts, not so it purees the potatoes. You can mix everything by hand or use a potato masher, but I’m lazy and after carrying my baby 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.

Once the butter is mixed in, add the entire package of boursin into the bowl. Add the majority of your Parmesan cheese and a little salt into the bowl and you guessed it, mix again. And your filling is ready.

Mixing filling for boursin cheese potatoes

4 – Fill your potato skins. 

If you’ve never made twice-baked potatoes before, this is why they’re called twice-baked potatoes.

Scoop that potato mixture you just mixed and put it into the potato skins you saved from behindhand. Once they’re all filled, bake again. 

Pan of twice baked boursin cheese potatoes
Twice baked boursin cheese potatoes on a sheet pan

5 – Bake until slightly browned.

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 desserts (this pineapple monkey bread is divine). 

Store any leftovers in an airtight container in the fridge for up to five days. 

Twice baked potatoes with boursin cheese
These creamy twice baked potatoes are the absolute best twice baked potatoes ever! They’re creamy, flavorful, and delicious! The perfect easy appetizers for a holiday brunch or dinner.
These creamy twice baked potatoes are the absolute best twice baked potatoes ever! They’re creamy, flavorful, and delicious! The perfect easy appetizers for a holiday brunch or dinner.
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4.80 from 5 votes

Creamy Twice Baked Potatoes

Creamy twice baked potatoes made with herbed cheese and topped with crispy prosciutto!
Twice baked boursin cheese potatoes on a sheet pan
Prevent your screen from going dark
Prep: 10 minutes
Cook: 1 hour 45 minutes
Total: 2 hours
Serves12

Ingredients

  • 6 large russet baking potatoes
  • 1 container Boursin Garlic and Herbs Cheese
  • 1 cup shredded parmesan cheese
  • 2 tablespoons unsalted butter
  • ½ tsp kosher salt
  • 6 slices cooked prosciutto crumbled

Instructions

  • 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.

Tips & Notes:

To crisp the prosciutto, line baking sheet with parchment paper and lay prosciutto flat. Bake in the oven at 400 degrees for 10-15 minutes or until crisp.

Nutrition Info

Serving: 2g, Calories: 153kcal, Carbohydrates: 19g, Protein: 6g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 15mg, Sodium: 256mg, Potassium: 462mg, Fiber: 1g, Vitamin A: 130IU, Vitamin C: 6.1mg, Calcium: 106mg, Iron: 1mg

Nutritional Disclaimer

Author: Britni Vigil
Course:Side Dish
Cuisine:American
Did You Make This?Tag @PlayPartyPlan on Facebook and Instagram and hashtag it #playpartyplan so I can see your creations!
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Don't forget to pin these twice baked boursin cheese potatoes for later! 

These twice baked potatoes are full of creamy cheese, butter, and more cheese! They're the best boursin cheese potatoes you'll ever try and the perfect side dish! 
These creamy twice baked potatoes are the absolute best twice baked potatoes ever! They’re creamy, flavorful, and delicious! The perfect easy appetizers for a holiday brunch or dinner.

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