Creamy corn Potato skins
Potatoes in any form are delicious so you can only imagine how delicious this is- crispy roasted potatoes filled with a creamy herbed corn. I have been making creamy corn potatoes since i was a child but when i tried boursin cheese last year i knew it would be perfect as the filling. This recipe is so so delicious and is really easy to make. Perfect appetizer for parties, game night and even on a charcuterie board. Using chives in this recipe just brings it all together. This is a recipe that everyone loves so you definitely need to make more than you think you would need.
Happy Cooking!
Servings: 10-12 medium sized potato skins
Prep Time: 20 mins
Cooking Time: 1.5 hours
Total Time: 2 hours
Ingredients:
6 medium sized potatoes- I used yellow potatoes
5.2 oz Boursin garlic & herb gournay cheese
3 tbsp sour cream
2 tbsp heavy cream
3/4 cup golden tinned corn
2 tbsp chopped fresh chives
2 tsp chilli flakes
1/2 tsp pepper
1 tsp onion powder
1-2 tsp salt
Directions:
Preheat oven to 400F.
Wash and dry potatoes well.
Place them on a foiled lined baking tray.
Rub olive oil all over the potatoes.
Lightly pierce the potatoes with a fork all over the potatoes.
Sprinkle and rub some salt over the potatoes.
Let it cook in the oven at 400F for 40-45 mins till the skins are well roasted and the potatoes are cooked through. Flip them over after 20 mins.
While the potatoes are cooking make the filling.
In a bowl add the cheese and whip it to ensure no lumps.
Add sour cream and heavy cream and whisk it together till smooth and creamy.
Add the corn, chives, salt, pepper and red chilli flakes and mix it together. Keep aside
When the potatoes are baked take them out of the oven. When cooled enough to handle, slice the potatoes in half from top to bottom.
Scoop out the potato out. Leave a little bit of potato on the skin on every side to form a sort of bowl.
Fill the potatoes with the creamy corn.
Reduce oven temp to 370F and bake for 20-30 mins. The filling should set in the potato.
Garnish with sour cream and chopped chives.
Serve with any spicy dip.
Tips/Notes:
If you use larger russet potatoes, you will need to bake it for longer, close to 60-70 mins.
If you use frozen corn- thaw it.
If you do not have Boursin garlic & herb gournay cheese- Mix equal parts ricotta with cream cheese. Add 1/2-1 tbsp garlic powder and a pinch of mixed herbs and mix.
Do not over bake the potatoes with filling otherwise it can become dry.
I served it with a spicy creamy harissa. Any spicy dip even a spicy tikka masala will go great with it.
I reuse the scooped out potatoes in patties or for making paratha fillings.
