I was looking for something easy with no fuss for a meal the other night and I found these two on recipezaar. I did my baked potatoes in the oven instead of the microwave, so that took a bit of time, but I prefer them cooked this way. I topped my potatoes with a mixture of Parmesan, Gruyere cheese and topped that with breadcrumbs to brown rather than paprika and peppercorns, I then garnished with a few chopped chives.
Both recipes were great and the boursin cheese made a nice change to the regular way of making twice baked potatoes. The chicken was oh so easy and tasted great for just a few ingredients thrown together. I used homemade BBQ sauce for the recipe and I cooked it in a pan on the stove rather than in the oven. I then just transfered the chicken to an ovenproof dish and topped with the rest of the ingredients and grilled for a few minutes to melt the cheese.
Ingredients
Chicken
4 Boneless skinless chicken breasts
Pre-cooked bacon, strips
Shredded cheddar cheese
Green onions
Barbecue sauce
Boursin Potatoes
4 Medium russet potatoes
5 Ounces wheel of boursin garlic & herb spreadable cheese
3 Tablespoons butter
1 Cup milk
Paprika
Green peppercorns, cracked
Method
BBQ Chicken
1. Cover Chicken breasts with bar-b-q sauce and bake until done, usually about 15-30 minutes in a 350 degree oven (I don’t pay attention to the time to much) When chicken is done pour on more sauce, add bacon strips to cover the breasts and cover with cheddar cheese, return to oven until chees melts.
2. Add sliced green onions and serve.
If you want to see more photo’s of this recipe or read all the reviews please click here.
Boursin Twice Baked Potatoes
1. Wash the potatoes carefully and pierce each side with a fork to release steam while cooking.
2. Bake for approximately 1 hour at 350 degrees or microwave approximately 13 minutes on high until they are soft on all sides.
3. Once removed from the oven or microwave, allow them to rest for 5-10 minutes until you can easily handle them.
4. Once they can be handled easily, slice off the flat side neatly and remove the potato carefully with a soupspoon, being careful not to rip the skin.
5. Place the hot potato into a mixing bowl.
6. Mash the potato with a hand masher, mixer or potato ricer and add the Boursin cheese and butter.
7. Mix well.
8. Add the milk slowly while mashing until the consistency is that of mashed potatoes.
9. Season with salt and pepper to taste.
10. Once the potato mix is perfect, stuff it back into the potato skins, making sure that the potato mix sits high above the skin.
11. Sprinkle with paprika and cracked green peppercorns for flavor and color.
12. Before serving, reheat in the oven or microwave.
If you want to read all the reviews and see more photo’s of this recipe click here.
All photos taken by me unless otherwise stated.
