Cheesy Twice Baked Potatoes

We all love baked potatoes (or jacket potatoes if you prefer to call them that), and sometimes if a little extra time permits I like to bake them twice, for something a little bit different. Personally I prefer my baked spuds not to be messed with but the rest of the family love these, although Jack would like me to leave the onion out next time!

There are no quantities here, as you can add as much or as little of the fillings as you like really.

   

Cheesy Twice Baked Potatoes 

Baking potatoes

Sweetcorn

Red onion, chopped

Ham, chopped

Butter

Boursin garlic & herb portions

Red Leicester cheese, grated

• Bake the potatoes in a 200C oven for approx 1 hour, until the skins are crisp and the insides soft
• Turn the oven down to 180C
• Cut the potatoes in half lengthways
• As soon as you are able to handle the hot potatoes, scoop out the insides into a bowl & place the skins onto a baking tray
• Add the rest of the ingredients, apart from the grated cheese, to the potato and mix well
• Spoon the mixture back into the potato skins and top with grated cheese
• Bake in the oven until the cheese has melted and is bubbling

 

These little individual portions of Boursin are idea to add to a baked potato, take in a packed lunch with crackers or added to a risotto.

I was sent some samples of Boursin free of charge

Garlic & Herb Potato Salad

I'm not keen on shop bought potato salad, they always seem a bit heavy on the mayonnaise and the potatoes never taste right so if we have potato salad it would always be home made. Extra flavour is added to this one from the garlic and herb Boursin, although you could use other cream cheeses and other flavours - black pepper is one of my favourites. This is a perfect way to use new potatoes from the garden, and an ideal food for picnics.

With the addition of the yoghurt it makes it lighter in flavour as well as on the waistline..

You will need :

Garlic & Herb Boursin
Natural Yoghurt
Boiled and cooled new potatoes
Fresh chives

• For the dressing mix 1 part Boursin with 2 parts yoghurt - ie 75g Boursin & 150g yoghurt, depending on how many potatoes you have
• Stir the cooked potatoes to coat all of them
• Serve with chopped chives (easiest to cut them with scissors)

In this recipe I used Garlic & Herb Boursin & Chobani Strained Natural yoghurt - I was sent samples of both of these to use in my cooking

Christmas with Boursin

In my opinion, above all else, Christmas is about the cheese. It's the one time of the year that we buy enough to feed an army, in all different varieties, including the creamy and delicious garlic & herb Boursin.

Boursin is a soft and creamy combination of cream and soft cheese, and the original garlic and herb flavour has been around since 1963.

They have recently introduced a new Fig & Nut flavour, combining bitter and sweet, soft & hard. It's a deliciously sweet cheese, which I've found to be perfect with spiced gingerbread biscuits.

If you're looking for an easy recipe for over the Christmas period here's a nice one using new Boursin Fig & Nut, a great way to use up any leftover pigs in blankets.

 Boursin fig & nut is available online at Ocado or in most Asda stores.

I was sent some samples for the purpose of this review