Boursin Twice Baked Potatoes are an easy potato side dish stuffed with cheddar cheese, creamy Boursin cheese, and perfectly seasoned.
What makes this stuffed potatoes recipe SO AMAZING?
Boursin stuffed potatoes are unique and are a super popular side dish for Sunday dinners, summer BBQ's, or holidays like Christmas and Thanksgiving!
It was inspired by my obsession with Boursin Cheese, see Creamy Orzo with Roasted Asparagus for more Boursin.
These can be made ahead and frozen for the future too! It makes it easy to make a big double batch and save some for later or to bake a few at a time when you need them.
Here's a quick list of what you'll need for Boursin stuffed potatoes.
- Potatoes - Russet, Idaho, or Yukon Gold work well for this recipe.
- Sour Cream
- Cottage Cheese
- Cheddar Cheese
- Boursin Cheese - Garlic & Herb or Shallot & Chive work well.
- Butter - salted
- Green Onions
- Garlic Powder
- Onion Powder
- Salt & Pepper
This recipe starts with baked potatoes, so make sure you plan ahead with time to bake and cool them or make them in an Instant Pot.
START by cleaning and baking 5 medium sized potatoes, pierced with a fork and wrapped in tinfoil at 375 F. Cool to room temperature or refrigerate ahead.
SCOOP middles of potatoes carefully out with a spoon and place the potato skins on a baking sheet, reserving the potato middles separately in a mixing bowl.
MASH potatoes with a fork or potato masher until mostly smooth.
ADD the fillings: Boursin cheese, cheddar cheese, spices, cottage cheese, sour cream, and melted butter.
MIX up potato filling thoroughly.
FILL potato skins with the filling carefully using a large spoon. Depending on the size of the potatoes, you'll need ¼ cup to ½ cup of filling per potato.
BAKE potatoes at 350 for 15-20 minutes, until warm through, cheese is melted, and potato skins are starting to crisp on the outside.
TOP with chopped green onions and/or as many bacon crumbles as your heart desires!
How do you store Twice Baked Potatoes?
Once prepared, these potatoes can be refrigerated for up to 3 days before baking the second time.
TO FREEZE simply follow the recipe without baking the second time, and store the prepared boursin stuffed potatoes in an airtight container and freeze until ready to bake.
Then bake (still frozen) at 400 F covered with tinfoil for 30-40 minutes, until warm through.
You can also thaw them completely in a refrigerator a day ahead and bake them as directed in the recipe.
Boursin Twice Baked Potatoes
- 5 medium potatoes
- ½ cup cottage cheese
- ½ cup sour cream
- 5.2 oz. Boursin cheese
- ½ cup cheddar cheese
- ¼ cup salted butter, melted
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ½ cup (optional) cheddar cheese to top before baking
- ¼ cup chopped green onions and/or bacon crumbles for garnish
- Preheat the oven to 375°F. Clean potatoes and pierce each one with a fork 1-2 times. Wrap in tinfoil and bake on a baking sheet for 45-50 minutes, until tender when pierced with a knife. Cool to room temperature or refrigerate ahead.
- Slice in half lengthwise and scoop the middles of potatoes carefully out with a spoon and place the potato skins on a baking sheet, reserving the potato middles separately in a mixing bowl. Mash the potato fillings with a fork or potato masher until no large chunks remain.
- To the potato filling add the cottage cheese, sour cream, boursin cheese, cheddar cheese, melted butter, garlic and onion powders, and salt & pepper. Mix well.
- Fill potato skins with the filling carefully using a large spoon. Depending on the size of the potatoes, you'll need ¼ cup to ½ cup of filling per potato.Add more shredded cheddar cheese to tops of potatoes if desired.
- Bake at 375° F for 15-20 minutes until warm through and cheese is melted. Top with chopped green onions and/or as many bacon crumbles as your heart desires!