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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 6 |
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These can be frozen once prepared. JUst defrost for at room temperature for at least 30 minutes before baking. Ingredients:
2 tablespoons olive oil |
1 red onion, finely diced |
3 large russet potatoes |
1 tablespoon kosher salt |
2 (5 1/4 ounce) packages boursin cheese |
1/4 cup sour cream |
1 tablespoon chopped fresh chives |
1 teaspoon dijon mustard |
1 large egg, beaten |
salt and black pepper |
Directions:
1. Preheat oven to 350.
2. Heat 1 tbsp of the oil in a skillet over medium low. Add onion and saute 4 minutes, or until softened. Remove from heat and let cool.
3. Rub the potatoes with the remaining 1 tbsp oil and salt and place in a roasting pan. Bake for 40 - 50 minutes, or until the potatoes can be easily pierced with a fork.
4. Remove the potatoes from the oven and cut in half lengthwise. Scoop out as much of the flesh as possible without breaking the skin.
5. Place the flesh in a bowl and add the onions, cheese, sour cream, chives, mustard and egg. Mix until incorporated and season with salt and pepper.
6. Stuff the potato skins with the mixture and return to the roasting pan. Bake for 15 minutes, or until the tops are golden brown. Serve immediately.
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