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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
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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.