Bel Foodservice

The Perfect Twice Baked Potato

Baked potatoes are always a sales driver. So perhaps twice baked potatoes featuring creamy, yet crumbly Boursin Garlic & Fine Herbs will double your sales. Of course, there’s no guarantees, but they will be tasty.

Portions
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Preparation time
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Cooking time
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Price category
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Ingredients

Potatoes:

  • 24 Whole idaho potatoes, medium size, skin on
  • 1.5 qt whole milk
  • 0.75 lb unsalted butter
  • 37 oz (900 g) Boursin® Professional Original Garlic & Fine Herbs
  • kosher salt and ground pepper, to taste
  • Vegetable spray, to lightly coat

Optional Garnishes:

  • 0.25 cup fresh chives, minced
  • 0.25 cup fresh curly parsley, small chop

Preparation

For Potatoes:

  1. Preheat oven to 400°.
  2. Wash and pat dry potatoes, then pierce tiny holes in each potato before placing on a sheet pan.
  3. Bake for 1 hour or until centers feel soft when pierced with a knife.
  4. Remove from oven and cool for 5-10 minutes.

For Potato Mixture:

  1. Place milk and butter in a small saucepot over medium heat to melt the butter and heat the milk. Reserve hot.
  2. Slice off the top 1/3-lengthwise of each potato and scoop out the insides with a spoon.
  3. Leave enough potato to create a 1/8 to 1/4-inch wall, reserve the potato shells.
  4. Place potato insides in a mixing bowl and reserve hot.
  5. Add hot milk and melted butter to the potato insides, followed by Boursin Garlic & Fine Herbs.
  6. Mash or whip the ingredients to create a light and fluffy whipped potato.
  7. Season to taste with salt and pepper.

To Make A Twice Baked Potato:

  1. Divide the Boursin potato mixture evenly and spoon it back into each of the reserved potato shells.
  2. To help with browning, lightly spray the top of each stuffed potato with vegetable spray.
  3. Place potatoes on a sheet pan, under the broiler, and heat to create an even light golden brown color.
  4. Garnish the top with ½ teaspoons of fresh chives and parsley.

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