Boursin Twice Baked Potatoes are an easy, flavorful potato side filled with creamy Boursin, sharp cheddar, and simple seasonings.
These twice-baked potatoes are perfect for weeknight dinners, holiday spreads, or summer barbecues. They can also be prepared ahead and frozen for quick reheating later.
What makes this stuffed potatoes recipe so amazing?
The combination of Boursin’s garlic-and-herb creaminess with tangy cheddar elevates ordinary twice-baked potatoes into a crowd-pleasing side. They’re rich, savory, and versatile—great for holiday meals or casual gatherings. Because the filling freezes well, you can make a big batch ahead and bake only what you need.
Ingredients
You’ll need the following to make Boursin stuffed potatoes:
- 5 medium potatoes (Russet, Idaho, or Yukon Gold)
- ½ cup cottage cheese
- ½ cup sour cream
- 5.2 oz Boursin cheese (Garlic & Herb or Shallot & Chive)
- ½ cup shredded cheddar cheese (+ extra for topping, optional)
- ¼ cup salted butter, melted
- ¼ cup chopped green onions (for garnish)
- Garlic powder (½ tsp)
- Onion powder (½ tsp)
- Salt (½ tsp) and ground pepper (¼ tsp)
Instructions
This recipe begins with fully baked potatoes, so allow time for baking and cooling or use an Instant Pot to speed things up.
1. Bake the potatoes: Preheat the oven to 375°F (190°C). Clean the potatoes, pierce each a few times with a fork, wrap in foil, and bake on a sheet for 45–50 minutes until tender. Cool to room temperature or chill in the refrigerator if making ahead.
2. Prepare skins and filling: Slice each potato lengthwise and carefully scoop out the flesh into a mixing bowl, keeping the skins on a baking sheet. Mash the potato flesh with a fork or masher until mostly smooth.
3. Mix the filling: Add cottage cheese, sour cream, Boursin cheese, shredded cheddar, melted butter, garlic powder, onion powder, salt, and pepper to the mashed potatoes. Stir until well combined and creamy.
4. Fill the skins: Spoon the mixture back into the potato shells—about ¼ to ½ cup per potato, depending on size. Top with additional shredded cheddar if desired.
5. Bake again: Preheat oven to 350°F (175°C) and bake the filled skins for 15–20 minutes, until heated through, cheese is melted, and edges begin to crisp.
6. Garnish and serve: Sprinkle with chopped green onions and optional bacon crumbles. Serve hot alongside your favorite main dishes.
How do you store Twice Baked Potatoes?
Refrigerate prepared potatoes (before the second bake) for up to 3 days in an airtight container.
To freeze: Assemble the potatoes but do not bake the second time. Place them in an airtight container or wrap tightly and freeze. When ready to bake, place frozen potatoes in a 400°F (200°C) oven, covered with foil, for 30–40 minutes until heated through. Alternatively, thaw in the refrigerator overnight and bake as directed at 375°F for 15–20 minutes.
Printable Recipe
Ingredients
- 5 medium potatoes
- ½ cup cottage cheese
- ½ cup sour cream
- 5.2 oz Boursin cheese
- ½ cup shredded cheddar cheese (plus extra for topping, optional)
- ¼ cup salted butter, melted
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp ground pepper
- ¼ cup chopped green onions and/or bacon crumbles for garnish
Instructions
- Preheat oven to 375°F. Clean potatoes, pierce with a fork, wrap in foil, and bake 45–50 minutes until tender. Cool.
- Slice potatoes lengthwise and scoop out the flesh into a bowl; reserve the skins on a baking sheet. Mash until smooth.
- Stir in cottage cheese, sour cream, Boursin, cheddar, melted butter, garlic powder, onion powder, salt, and pepper until combined.
- Spoon filling into skins (¼–½ cup per potato). Top with extra cheddar if desired.
- Bake at 350°F for 15–20 minutes until hot and cheese is melted. Garnish with green onions and bacon crumbles.
Notes
Store assembled potatoes in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for 1–2 minutes or bake until heated through.