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super stuffed baked potatoes


from "cook's country from america's test kitchen," episode 108, "steakhouse favorites."


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  1. Preheat oven to 475f
  2. Prick potatoes all over with a fork
  3. Place on paper towel and microwave on high 20-25 minutes
  4. Turning over halfway through
  5. Until tender
  6. Slice off 1 / 4 of each potato
  7. Lengthwise
  8. Let cool 5 minutes
  9. Then scoop out the flesh of the potato
  10. Leaving a 1 / 4" rim on all sides
  11. After scooping out all 7 potatoes
  12. Discard one shell
  13. Brush potatoes inside and out with melted butter and place on a rack set in a baking sheet
  14. Sprinkle with salt and bake 15 minutes until crisp
  15. In a bowl
  16. Whisk half the boursin cheese with 1 / 4 c half-and-half until smooth
  17. In a small pan
  18. Melt remaining 3 tbsp butter
  19. Saute garlic until fragrant and straw-colored
  20. 3-5 minutes
  21. Stir in boursin mixture
  22. Press potato flesh through ricer or food mill
  23. Fold in garlic-boursin mixture
  24. 3 tbsp chives
  25. Salt and pepper
  26. Remove shells from oven and fill with mashed potato mixture
  27. Top with remaining boursin
  28. Crumbled
  29. Bake until golden brown
  30. 15 minutes
  31. Sprinkle with remaining chives before serving

Step 18

Total Time in Minute 60

Ingredients Count 8

cooking super stuffed baked potatoes

See More Relate Photo


Russet potatoes

Unsalted butter


Boursin cheese


Garlic cloves

Fresh chives

Ground black pepper

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