Twice Baked Mashed Potatoes with Boursin Cheese
Delicious and easy twice baked mashed potatoes with Boursin cheese, bacon, and lots of delicious cheese. A great holiday side dish!
Servings: 8 servings
Equipment
- 1 Food Processor
- 1 potato masher
- 1 sheet tray
- 1 mixing bowl
Ingredients
- 8-10 russet potatoes
- 1 cup greek yogurt
- 4 oz Boursin cheese
- 8 oz block cheddar cheese shred this yourself!
- 4 cloves of garlic finely minced or pressed
- 1 cup 2 % milk
- ¼ cup butter
- 2 teaspoon salt add more if necessary to taste
- 1 teaspoon pepper
- 8 slices bacon
- 4 green onions sliced
Instructions
- Preheat the oven to 425 degrees.
- Scrub and dry the russet potatoes and place them on a baking sheet.
- Drizzle with olive oil and salt, bake for 40 minutes or until fork tender.
- Prepare the bacon according to the package and set aside to cool.
- While the potatoes bake, remove the remaining ingredients from the fridge to come to room temperature.
- Once the potatoes are done, dice the potatoes into quarters (4 large pieces) and add to a large mixing bowl
- I like to leave the skin on!
- Use a potato masher to roughly mash these up.
- Pour in the shredded cheese, Boursin cheese, milk, yogurt, ½ of the crumbled bacon, ½ of the green onions, salt and pepper and continue to mash until creamy.
- Add this mixture to a baking dish and top with the remaining bacon, an extra sprinkle of cheese, and return it to the oven.
- Bake until the cheese on top is nice and melty, about 5-10 minutes.
- Top with the remaining green onions and enjoy!