B O U R S I N
®
SMASHED POTATO E S
Makes 4 cups/eight
1
⁄
2
cup serv i n g s
2
pounds red potatoes, scrubbed
1
⁄
2
package Boursin
®
Cheese* (about
2
1
⁄
2
ounces), cut in 8 pieces
2
tablespoons unsalted butter
1
⁄
4
cup whole milk
1
⁄
2
teaspoon kosher salt
1
⁄
4
teaspoon freshly ground pepper
Cut unpeeled potatoes into 1-inch pieces
as uniform as possible. Place in a larg e
saucepan. Add cold water to cover and a
l a rge pinch of salt. Over high heat, bring to
a boil. When boiling, reduce heat to medi-
um low and simmer until potatoes are very
soft, about 25 minutes.
Drain potatoes and re t u rn to saucepan,
mix on Speed 3 until completely mashed,
about 2 minutes. Add Boursin
®
, butter,
milk, salt, and pepper and mix on Speed 4
until fully incorporated and fluff y, about 1
m i n u t e .
Transfer to a warm bowl and serve
i m m e d i a t e l y.
Nutritional information per serving:
Calories 167 (36% from fat) • carb. 24g • pro. 4g
• fat 7g • sat. fat 5g • chol. 19mg • sod. 258mg
• calc. 27mg • fiber 2g
* B o u r s i n
®
cheese is a triple-cream cheese
that is white and smooth, with a cre a m y,
b u t t e ry texture. It is most often flavore d
with herbs, garlic or pepper. It can be
found in the specialty cheese section of
most well-stocked gro c e ry stores or in
g o u rmet food markets.
Boursin
®
is a registered trademark owned by the
Société de la Fromagerie Boursin Corp.
TWICE-BAKED POTATOES
WITH PA R M E S A N
Makes 8 serv i n g s
8
baking potatoes (8 ounces each),
scrubbed
2
teaspoons olive oil
2
tablespoons unsalted butter
1
cup chopped onion (about 3
ounces)
1
⁄
2
teaspoon kosher salt, divided
1
⁄
4
teaspoon freshly grated black
pepper, divided
1
cup part skim ricotta cheese
1
cup shredded provolone cheese
(4 ounces)
1
⁄
2
cup freshly grated Parmesan
cheese
1
tablespoon Italian herb blend
P reheat oven to 400ºF. Pierce each potato
several times with a fork or a knife tip; ru b
each potato with
1
⁄
4
teaspoon of the olive
oil. Bake the potatoes in preheated oven
until fork-tender, about 1 hour. While pota-
toes are baking, pre p a re onion mixture,
following. Remove potatoes from oven
and place on a rack until cool enough to
handle. Reduce oven temperature to 375°F.
Onion Mixture :
Melt butter over medium
heat in an 8-inch skillet, add chopped
onions and sauté until softened, 10 min-
utes. Season with
1
⁄
4
teaspoon salt and
1
⁄
8
teaspoon pepper. Reduce heat to low and
cook for 30-40 minutes, or until nicely
b rowned and caramelized. Reserv e .
When potatoes are cool enough to handle,
cut off the top
1
⁄
3
of each potato and scoop
all the flesh from tops. Scoop out bottoms
leaving a
1
⁄
4
-inch shell, re s e rving potato
skin shells. Place the potato pulp in a larg e
mixing bowl.
Using Speed 3, add ricotta to potatoes
and mix for 1 minute. Add onions, mix on
Speed 2 for 1 to 2 minutes or until well
mixed. Add provolone, Parmesan, Italian
herb blend, remaining salt and pepper,
and mix 30 seconds on Speed 1 or until
i n c o r p o r a t e d .
Divide the mixture among the re s e rv e d
potato shells. Potatoes may be made up
to this point, covered and refrigerated until
ready to bake.
A rrange the potatoes on a jelly roll pan
that has been lined with aluminum foil.
Bake uncovered, until potatoes are hot
and tops are golden brown and puff e d ,
about 30-35 minutes (add 5-10 minutes for
cold potatoes). Serve hot.
Nutritional information per serving:
Calories 301(47% from fat) • carb. 25g • pro. 16g
• fat 16g • sat. fat 9g • chol. 41mg • sod. 548mg
• calc. 401mg • fiber 2g
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