Loaded Twice Baked Potatoes

This is a solid side dish that beats plain mashed potatoes any day. The boursin and gruyere make them rich without being over the top, and the bacon gives them enough flavor to stand up to whatever you’re serving alongside.

June Arthurs
January 23, 2026
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Ingredients (~6 servings)

  • 6 russet potatoes (~7-8 oz each)
  • 3 Tbsp neutral oil
  • 6 strips cooked bacon, finely minced
  • 1/3 cup minced chives (plus more for garnish)
  • ~7 oz boursin cheese, room temperature
  • 3/4 cup finely grated gruyere cheese
  • 3/4 cup heavy cream, room temperature
  • 3 Tbsp unsalted butter, melted
  • Kosher salt & freshly ground black pepper

Bake the Potatoes

Preheat your oven to 400F.

Scrub the potatoes clean and pat them completely dry. Put them on a rimmed baking sheet and poke holes all over with a fork.

Drizzle the oil over the potatoes and rub it in with your hands; Season the outsides generously with salt and pepper.

Bake for ~45 minutes or until a knife slides through easily. Pull them out and let them cool for ~15 minutes so you can handle them.

Scoop Out the Potato Flesh

Cut off the top 1/4 of each potato lengthwise to expose the inside.

Use a spoon to scoop out the flesh, leaving about 1/4 inch of potato around the edges to create little boats.

Scrape any usable potato from the tops you cut off, then toss the skins.

Make the Filling

Put all the scooped potato in a mixing bowl along with the bacon, chives, boursin, and gruyere.

Use a hand mixer to beat everything together, slowly drizzling in the heavy cream as you go. You want the mixture smooth and the boursin completely melted.

The filling should be soft enough to pipe or spoon easily – add more cream if it’s too thick. Season with salt and pepper to taste.

Fill and Bake Again

Either pipe the filling back into the potato boats using a piping bag with a star tip, or just mound it back in with a spoon.

Brush the tops with the melted butter and put them back in the oven for ~15 minutes, until the tops start to brown and everything’s heated through.

Top with more chives and serve right away.

Loaded Twice Baked Potatoes

This is a solid side dish that beats plain mashed potatoes any day. The boursin and gruyere make them rich without being over the top, and the bacon gives them enough flavor to stand up to whatever you’re serving alongside.
prep time20 minutes
cook time1 hour
total time1 hour 20 minutes
Print Recipe

Ingredients

Ingredients (~6 servings)

  • 6 russet potatoes, ~7-8 oz each
  • 3 Tbsp neutral oil
  • 6 strips cooked bacon, finely minced
  • 1/3 cup minced chives, plus more for garnish
  • ~7 oz boursin cheese, room temperature
  • 3/4 cup finely grated gruyere cheese
  • 3/4 cup heavy cream, room temperature
  • 3 Tbsp unsalted butter, melted
  • Kosher salt & freshly ground black pepper

Instructions

  • Preheat oven to 400F.
  • Scrub potatoes, dry, and poke with fork.
  • Drizzle with oil, season with salt and pepper.
  • Bake 45 minutes until tender.
  • Cool 15 minutes, then cut tops off potatoes.
  • Scoop out potato flesh, leaving 1/4 inch shell.
  • Mix potato flesh with bacon, chives, boursin, gruyere, and cream.
  • Beat until smooth, season to taste.
  • Refill potato shells with mixture.
  • Brush with melted butter.
  • Bake 15 minutes until tops brown.
  • Garnish with chives and serve.

Notes

Use room temperature ingredients for best mixing.