Boursin

Stuffed Potatoes with Boursin® Red Chili Pepper

Preparation

20 minutes

Total

30 minutes

Type of dish

Appetizer

Ingredients - 10 servings

1/2 cup Red Chili Pepper Boursin®

10 small fingerling potatoes

1/8 tsp each salt and pepper

2 slices bacon

1 sprig rosemary

1 tbsp chopped chives

Caviar, as garnish, optional

Appetizer

YOUR TURN TO CREATE

01

Cover potatoes with salted water in a medium saucepan. Boil just until fork tender, 9 to 12 min. Drain and cool 5 min. Slice in half, lengthwise.

Using a melon baller, scoop away small amount of flesh from centre of potato halves and discard. Sprinkle with salt and pepper.

Cook bacon in large frying pan over medium, flipping halfway, until crisp, 5 to 8 min. Transfer bacon to paper towel. Crumble.

Add rosemary to pan and add potatoes, cut-side down. Cook until golden and crisp, about 4 min. Transfer, cut-side up, to platter.

02
03

 

Spoon 1 heaping tsp Boursin® onto centre of each potato. Top with bacon bits and chives, or caviar.

Bouchées

À vous de créer

01

Cover potatoes with salted water in a medium saucepan. Boil just until fork tender, 9 to 12 min. Drain and cool 5 min. Slice in half, lengthwise.

Using a melon baller, scoop away small amount of flesh from centre of potato halves and discard. Sprinkle with salt and pepper.

02

Cook bacon in large frying pan over medium, flipping halfway, until crisp, 5 to 8 min. Transfer bacon to paper towel. Crumble.

Add rosemary to pan and add potatoes, cut-side down. Cook until golden and crisp, about 4 min. Transfer, cut-side up, to platter.

03

 

Spoon 1 heaping tsp Boursin® onto centre of each potato. Top with bacon bits and chives, or caviar.