Boursin-Bacon Twice Baked Potato

Boursin-Bacon Twice Baked Potato
Prep Time
15 min
Cook Time
30 min
4 servings

The only thing better than a grilled NY steak is a grilled NY steak sitting next to a twice-baked potato. Especially when the potato is oozing with bacon, sharp horseradish and Boursin cheese! Did I mention the bacon?



large baking potatoes (about 10 oz/300 grams or so)
slices of bacon, chopped
cup (125 ml) or so of water
green onions, chopped
heaping tablespoons (60 ml) of horseradish
wheel (about 150 grams/ 4 oz) of Boursin Cheese (French cream cheese)
tsp (2 ml) or so of salt
Lots of freshly ground pepper


Step 1

Bake the potatoes at 400F (200C). While they’re baking, cook the bacon in a heavy saucepan with water. As the water evaporates the bacon will cook and then crisp evenly, about 10 minutes. Set aside, reserving the fat. As soon as the baked potatoes are cool enough to handle, slice off the top, gently scoop the interior flesh into a bowl, and carefully reserve the shells. To the mash add cheese, onions, bacon, horseradish, salt and pepper and mix until smooth. Stuff this mix back into your potato shells and bake until they’re golden brown on top, about 20 minutes or so. Use this time to grill your steak just the way you like it and cozy it up to your twice-baked masterpiece! Serve and wait for the accolades.

Step 2

Freestyle Twist: It’s easy to add your own twist by changing up the cheese or adding fresh herbs to the mashed potato. Havarti, Gouda, goat or even blue cheese paired with fresh thyme, rosemary or tarragon will bring a whole new flavor experience to your plate!

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