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Ingredients:

4 large baking potatoes

1 - box Boursin Cheese or 1 cup sour cream

Chives (Optional)

Shredded Velvetta

8 T. Whipping Cream

4 T. butter

Fresh Rosemary Sprigs

Directions:

Scrub the potato well and prick several times with a fork. Oil the potato and bake at 425 degrees for about 45 minutes to an hour depending on the size of the potato. Remove from oven and cool for a few minutes.

Cut a thin slice crosswise from both ends of the potato. This will allow the potato to sit on the plate. Cut potato in half

Crosswise. Carefully scoop out the pulp leaving about ΒΌ inch

Around the shell. Brush a little oil on the skins of each potato half.

With a mixer, mash the pulp until smooth. Add seasonings, boursin cheese or cream cheese, butter, cream and cheddar cheese. Mix until smooth.

Place the mashed potato mixture in a pastry bag. Use a large star tip and pipe the potato mixture into each potato half.

Potatoes can be made ahead of time, covered and refrigerated.

When ready to serve, place on a baking sheet and bake at 325 degrees for approximately 30 minutes.

Garnish with fresh rosemary.

Presented by: Barbara Tenney

Air Date: November 6, 2013

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