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Potatoes Stuffed with Mild Italian Sausage and Boursin

Potatoes Stuffed with Mild Italian Sausage and Boursin Potatoes Stuffed with Mild Italian Sausage and Boursin

Potatoes Stuffed with Mild Italian Sausage and Boursin

Filed under: Comfort food, Dinner, Entertaining, Side dish



preparation time

00:45 45min

00:45 45min

00:45 45min

00:45 45min


Cooking time

00:30 30min

00:30 30min

00:30 30min

00:30 30min



Potatoes are a natural accompaniment to grilled meats. Try these baked potatoes stuffed with mild Italian sausage and Boursin cheese for a more elegant version.

ingredients

  • 1/2 pack (122 g) Boursin Cuisine Shallot & Chive
  • 2 long potatoes (large), baked in conventional or microwave oven
  • 1/4 pack Olymel Amoré Mild Italian European Sausage
  • 1 pack (245 g) Boursin Cuisine Shallot & Chive
  • 4 long potatoes (large), baked in conventional or microwave oven
  • 1/2 pack Olymel Amoré Mild Italian European Sausage
  • 1 1/2 packs (368 g) Boursin Cuisine Shallot & Chive
  • 6 long potatoes (large), baked in conventional or microwave oven
  • 3/4 pack Olymel Amoré Mild Italian European Sausage
  • 2 packs (490 g) Boursin Cuisine Shallot & Chive
  • 8 long potatoes (large), baked in conventional or microwave oven
  • 1 pack Olymel Amoré Mild Italian European Sausage
  • 1/2 package Olymel Amoré Mild Italian European Sausages
  • 1 container (245 g) Boursin Cuisine Shallot & Chive
  • 4 large long potatoes, baked in conventional or microwave oven
  • Freshly ground salt and pepper, to taste

instructions

  1. Wash potatoes and prick them with fork. Bake in microwave oven, or in conventional oven at 350°F (177°C), until tender. Set aside to cool.
  2. Blanch sausages in boiling water for five minutes. Remove from water, cut in small dice and cook while stirring in hot frying pan until browned all over. Lay on paper towel to absord fat and set aside in refrigerator.
  3. Place cooked potatoes horizontally and cut their crown off. Remove potato flesh, leaving 1 cm (1/2'') all around. In a bowl, purée potato flesh and mix with Boursin Cuisine using potato masher. Add diced sausage, salt and pepper. Stuff potatoes with topping and cook in oven for approximately 30 minutes or until well browned on top.