Boursin Twice Baked Stuffed Potatoes

A twice baked potato is twice as good. When you add Boursin cheese to the mix, well that just takes it over the top! These Boursin twice baked stuffed potatoes do take a little time, but it's worth it!

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This recipe for Boursin twice baked stuffed potatoes is not complicated, but it does require a little planning because it needs time. A baked potato made in the oven, after all, takes about an hour for the potato to bake through properly. Twice baking adds another half an hour, but if you’re putting that time into dinner, why not make it super special and stuff that potato with delicious fillings like Boursin cheese? Let me answer that for you… there’s no good reason not to stuff a baked potato and bake it again!

Ingredients on a marble countertop - baked potatoes on a sheet pan, boursin cheese, butter, half and half - and a red and white striped towel.

One of the keys to making really impressive stuffed potatoes is to make sure you have enough potato filling. Having enough filling lets you to pile the potato high out of the shell. So, start by baking one extra potato. That extra potato will get peeled and added to the filling for the remaining potatoes. You’ll probably have a little filling left over, but I promise you it won’t go to waste. Shape it into a patty and fry it up with breakfast tomorrow and you’ll thank me!

Boursin cheese is what makes these stuffed potatoes so very delicious. Boursin is a creamy, French, cow’s milk cheese that was first brought to market in the 1950s by a gentleman called François Boursin. It’s one of the most popular cheeses on a cheese board, delicious spread on crackers or dolloped on top of a warm steak, so of course it is delicious mixed into potato too. 

Potatoes on a sheet pan with the tops cut off and the insides scooped out. A bowl of potato in the background.

In addition to the Boursin, the filling has butter, half-and-half (or cream if you’re a devil) and an egg. The egg gives the filling a little lift, letting it rise out of the shell. Remember to season the filling well with salt and pepper and taste it before you put it into the potato shell. 

Boursin twice baked stuffed potatoes ready to go into the oven.

Then, stuff the filling back in (piling it high because you were smart enough to make plenty of filling) and sprinkle a little paprika on top. At this point, the potatoes can wait at room temperature to be baked again so you can time them to come out of the oven with the rest of the meal you’re making. 

Cooked boursin twice baked stuffed potatoes on a cutting board with an orange towel in the background.

When they do come out of the oven, they are as pretty as can be and just a sprinkling of chives on top is all the garnish you need. You can serve these with sour cream or not, as you see fit. They make a perfect side dish to so many meals, but perhaps especially with a beautiful roast beef

Boursin Twice Baked Stuffed Potatoes

  • Prep Time: 15 m
  • Cook Time: 1 h 30 m
  • Total Time: 1 h 45 m
  • Servings:


  • 5 large russet potatoes
  • olive oil
  • 5.25 ounces Boursin® Garlic & Herb Cheese softened
  • 4 tablespoons unsalted butter
  • 1 egg beaten
  • cup half-and-half
  • 1 teaspoon salt
  • freshly ground black pepper
  • paprika
  • fresh chives chopped


  1. Pre-heat the oven to 400ºF.
  2. Rub the potatoes with olive oil and season with salt and freshly ground black pepper. Place the potatoes on a baking sheet and bake at 400ºF for 1 hour. Let the potatoes cool for at least 10 minutes.
  3. Cut an oval into the top of four of the potatoes, leaving about ½-inch of the skin around the edge of each potato. Scoop out the inside of the potato and place it in a bowl. Peel the skin off the last potato and break it into pieces. Add the pieces to the bowl with the rest of the potatoes. Mash the potatoes with a potato masher or use a potato ricer to mash the potatoes.
  4. Add the Boursin® cheese, butter, egg, half-and-half and salt. Stir until well combined and season with freshly ground black pepper.
  5. Spoon the potato mixture into the potato shells, piling them high. Sprinkle the tops with a little paprika.
  6. Bake at 375°F for 30 minutes. Garnish with some chopped fresh chives and serve immediately.
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Comments (26)Post a Reply

  1. Can these be baked and remove the potatoes from the shell the night before and then the next reassembled and baked the next day?

    1. Sure, but try to let the filling come to room temperature and give it a good mix before sending it to the oven. You might need to add 5 minutes or so.

  2. Dear Meredith,
    maybe this is a silly question but in regards to the temperature do you use convection or “regular” oven heat? thank you very much.

  3. 5 stars
    I use sour cream mixed with the cooked potato, etc., rather than half and half. Cant believe I never thought to use Boursin garlic and herb cheese— excellent!

  4. This sounds delicious.

    Just curious, do you think the potatoes could be ‘baked’ the first round in a pressure cooker? If so, it could save a little bit of time in making these.


    1. Hi Teresa. You could cook the potatoes in a pressure cooker, but I do prefer baking them in the oven. The potato skins have better texture and flavor in my opinion, but you could try the first round of baking in a pressure cooker. I would cook them for 14 minutes.

    1. Sure! Freeze them after you assemble them. When you want to reheat them, pop them into the oven at 350ºF for about 45 minutes, covered with foil. Remove the foil and continue to re-heat until warmed all the way through and toasted on top – about another 15 minutes.

    1. Yes you can make these ahead. I would take them out of the oven about 45-60 minutes before you bake them so they come to room temperature.

  5. If preparing in an air fryer, how long & what temperature would you suggest? Thanks!! You are the Best!!

    1. Hi Margaret. If you want to make these in an air fryer, first air-fry the potatoes at 400ºF for about 40 minutes or until you can easily pierce them with a knife. Then, make the filling and stuff the potatoes and air-fry again at 350ºF for about 20 minutes or until heated right through and lightly brown on top.

    1. Hi Crystal. The egg just gives a little lift to the potato, making it lighter and fluffier. You can leave it out if you don’t want egg in the dish, or prefer a more dense filling.

  6. Hi I was wondering if you could make mashed potatoes with all these wonderful ingredients instead of putting them back in the shell.
    Thank you

    1. Hi Loretta. Sure you can just eat the filling without putting them back in the shell. Or you could bake it in a casserole dish to heat everything up. You can also just peel, cut and boil your potatoes in water until they are fork tender and then proceed with the recipe instead of baking the potatoes in the oven.

  7. Meredith, I would love to try this. I live alone, which means that I will only make one potato. Can you alter the recipe for one?

    1. Hi Nancy. You can adjust the recipe by changing the serving size. It will reduce the amounts of the ingredients to fit your needs.

    1. Hi Debbie. The time is the same, no matter how many you are baking in the air fryer. It’s the microwave where times differ depending on how many you are baking.

  8. 4 stars
    Meredith- These potatoes were amazing and easy. I made them as a side for our Christmas Eve dinner. Started them in the microwave, finished them in the air fryer. Will make again, for sure!

  9. 5 stars
    These potatoes were a phenomenal addition to our Prime Rib holiday dinner. So good and easy to make. Next time, I might substitute chopped scallions for the chives garnish.

  10. 5 stars
    I was looking at recipes for twice baked potatoes, but wanted something a bit more “elegant” than cheddar and bacon. I had Boursin cheese, so searched and found this. I used the Shallot and Chive Boursin rather than the Garlic and Herbs. Fabulous!!! I didn’t use the egg, since I didn’t have any, and they weren’t too dense.

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