Shelly's Recipe

STUFFED TWICE-BAKED POTATOES

Category: Twice Baked Potatoes

Preheat oven to 350. Heat 1 tbsp olive oil in a skillet over medium-low heat. When hot, add 1 red onion, finely diced, and sauté for 4 minutes, or until softened and just beginning to color. Remove from heat and let cool. Rub 3 large russet potatoes with 1 tbsp olive oil and 1 tbsp kosher salt and arrange in a roasting pan. Bake for 40 to 50 minutes, or until the potatoes can be pierced easily with a fork.

Remove the potatoes from the oven and cut in half lengthwise. Carefully scoop out as much of the potato flesh as you can without breaking the skin. Place the potato flesh in a bowl and add the sauteed red onion along with:
2 (5.2-oz) packages boursin cheese
1/4 cup sour cream
1 tbsp fresh chopped chives
1 tsp Dijon-style mustard (optional)
1 large egg, beaten.

Mix until thoroughly incorporated and season with salt and pepper. Stuff the potato skins with the mixture and return to the roasting pan. Bake for 15 minutes, or until tops are golden-brown. Serve immediately. Makes 6 servings.