I don’t know many people who haven’t had a twice baked potato. But MY twice baked potato is…the best twice baked potato. I lied in the headline. It actually has TWO secret ingredients. One, the herby Boursin cheese, similar to the herb goat cheese I slather into my stuffed prosciutto chicken breasts. And two, just a tiny teaspoon of fish sauce. The fish sauce doesn’t make it fishy in any way, but it adds just an incredible amount of flavor that just doesn’t come from anything else.
Aside from that, it’s pretty traditional in that OTT cheddar-bacon-sour cream-potato-goodness way. You can most certainly halve 2 potatoes completely for 4 side servings, but I love the look of simply shaving off the top quarter of the potato and having two, enormous, overflowing potatoes. I also find that scraping the insides out takes me to one of my happy places.
- 2 large Russet potatoes
- Olive oil
- Kosher aalt
- Half a 5.2-ounce package Garlic and Herb Boursin cheese
- ½ cup sour cream
- ¾ cup (1 ½ ounces) shredded sharp cheddar cheese
- 4 slices cooked bacon, finely crumbled
- 1 teaspoon fish sauce
- ½ teaspoon kosher salt
- 2 teaspoons finely minced chives, for garnish
Preheat the oven to 400°F. Rub the potatoes in olive oil and sprinkle with salt. Wrap in foil and place on a foil-lined baking sheet. Bake until the potatoes give a little when squeezed, 1 hour.
Remove from the oven, unwrap, and cool for 10 minutes. Slice off the top quarter of the potato (or half if you want 4 servings for sides!) to create potato boats.
Use a spoon to hollow out the potato (I like to leave ¼-½ inch around the edge to keep the potato skin shell intact!) Scoop the insides into a bowl and mash til creamy. While still warm, stir in the Boursin, sour cream, cheddar, bacon, fish sauce, and salt until fully incorporated
Brush the edges of the potato with olive oil and spoon the filling back into potato shell. Make sure to overflow!
Reduce the oven to 350°F. Place the potatoes back on the baking sheet and bake until the peaks are nice and brown, 15 to 17 minutes.
Top with chives and anything else you desire!