This rich herbed cheese goes well with the basic potato.
Serves 4
2 Potatoes, large
4 ounces Boursin cheese
Bake the potatoes until soft. Split and remove the flesh,
leaving about 1/4-inch on the skin. Combine the potato
flesh and cheese in the bowl of a mixer. Whip until light.
Place the potato skins on a baking sheet. Re-fill the skins
with the mixture. Bake at 350 for 12 minutes (or until
re-warmed).
Cheers
Serves 4
2 Potatoes, large
4 ounces Boursin cheese
Bake the potatoes until soft. Split and remove the flesh,
leaving about 1/4-inch on the skin. Combine the potato
flesh and cheese in the bowl of a mixer. Whip until light.
Place the potato skins on a baking sheet. Re-fill the skins
with the mixture. Bake at 350 for 12 minutes (or until
re-warmed).
Cheers