BOURSIN STUFFED POTATOES
These can be frozen once prepared. JUst defrost for at room temperature for at least 30 minutes before baking.
Provided by Brookelynne26
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Heat 1 tbsp of the oil in a skillet over medium low. Add onion and saute 4 minutes, or until softened. Remove from heat and let cool.
- Rub the potatoes with the remaining 1 tbsp oil and salt and place in a roasting pan. Bake for 40 - 50 minutes, or until the potatoes can be easily pierced with a fork.
- Remove the potatoes from the oven and cut in half lengthwise. Scoop out as much of the flesh as possible without breaking the skin.
- Place the flesh in a bowl and add the onions, cheese, sour cream, chives, mustard and egg. Mix until incorporated and season with salt and pepper.
- Stuff the potato skins with the mixture and return to the roasting pan. Bake for 15 minutes, or until the tops are golden brown. Serve immediately.
Nutrition Facts : Calories 220.3, Fat 7.4, SaturatedFat 2, Cholesterol 36, Sodium 1203.6, Carbohydrate 34.4, Fiber 4.4, Sugar 2.6, Protein 5.2
BOURSIN TWICE BAKED POTATOES
Make and share this boursin twice baked potatoes recipe from Food.com.
Provided by chia2160
Categories Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash the potatoes carefully and pierce each side with a fork to release steam while cooking.
- Bake for approximately 1 hour at 350 degrees or microwave approximately 13 minutes on high until they are soft on all sides.
- Once removed from the oven or microwave, allow them to rest for 5-10 minutes until you can easily handle them.
- Once they can be handled easily, slice off the flat side neatly and remove the potato carefully with a soupspoon, being careful not to rip the skin.
- Place the hot potato into a mixing bowl.
- Mash the potato with a hand masher, mixer or potato ricer and add the Boursin cheese and butter.
- Mix well.
- Add the milk slowly while mashing until the consistency is that of mashed potatoes.
- Season with salt and pepper to taste.
- Once the potato mix is perfect, stuff it back into the potato skins, making sure that the potato mix sits high above the skin.
- Sprinkle with paprika and cracked green peppercorns for flavor and color.
- Before serving, reheat in the oven or microwave.
Nutrition Facts : Calories 279.4, Fat 11.1, SaturatedFat 6.9, Cholesterol 31.4, Sodium 104, Carbohydrate 40, Fiber 4.7, Sugar 1.7, Protein 6.4
BOURSIN CHEESE POTATOES
Not a "figure friendly" side dish, it tastes incredible. Nice to serve at special dinners or when you're not counting fat and calories.
Provided by BogeysMom
Categories Potato
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Slice potatoes into quarter inch rounds and toss with salt and pepper.
- Slowly heat cream and cheese together until thoroughly melted.
- In a deep casserole dish layer half the potatoes.
- Cover with half the cream mixture.
- Repeat.
- Cover and bake at 350°F for one hour.
- Sprinkle top with chives or parsley.
SMASHED POTATOES WITH BOURSIN AND SCALLIONS
Make and share this Smashed Potatoes With Boursin and Scallions recipe from Food.com.
Provided by evelynathens
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put the potatoes in a large saucepan and cover with cold water by at least an inch. Add a generous 1/2 teaspoon salt and bring to a boil. Lower the heat to maintain a steady simmer, cover the pot partially, and cook until the potatoes are quite tender when tested with a metal skewer, 15 to 20 minutes.
- Drain the potatoes -- reserving some of the cooking water -- and dump them back in the pot. Dry the potatoes over medium heat, shaking the pan and stirring, until most of the moisture has steamed off. Reduce the heat to very low.
- Use the side of a big metal spoon to cut through the skins and flesh of the potatoes, reducing the chunks to a very coarse mash. Stir in the butter and then the Boursin. If you want, loosen the mash with cooking water: Depending on the potatoes, you might need a few tablespoons cooking water or as much as 1/2 cup. Don't beat vigorously or the potatoes may turn gummy. Stir in the scallions, add salt and pepper to taste, and serve right away.
Nutrition Facts : Calories 193.5, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 38.3, Carbohydrate 32.4, Fiber 3.7, Sugar 2.8, Protein 4
AIR FRYER BOURSIN®-STUFFED WONTONS
Wonton wrappers and Boursin® are all that you need for a quick appetizer. I've used garlic and fine herbs, my favorite, but feel free to choose your favorite.
Provided by Bren
Categories Appetizers and Snacks Cheese
Time 18m
Yield 18
Number Of Ingredients 4
Steps:
- Preheat the air fryer to 325 degrees F (160 degrees C).
- Separate the wonton wrappers and place on a clean work surface. Place 1 teaspoon of garlic and herb cheese in the center of each wonton. Use a pastry brush or your finger to wet the edges of each wonton and fold in half, pressing lightly to ensure a proper seal. Moisten the tips of the wrapper and press together. Set on a clean plate and generously spray with cooking spray.
- Spray the inner basket with cooking spray and place 1/2 of the stuffed wontons into the basket.
- Air fry until lightly browned, for 4 minutes. Repeat with remaining wontons. Allow to cool slightly before eating.
Nutrition Facts : Calories 43.4 calories, Carbohydrate 4.8 g, Cholesterol 6.6 mg, Fat 2.3 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 1.5 g, Sodium 75.8 mg
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