Boursin Twice Baked Potatoes

These potatoes can be made ahead of time and reheated in the oven or microwave.

Ingredients:

4 medium russet potatoes
Olive oil cooking spray
Salt and Naughty Nelly's North of the Border Steak Rub or cracked pepper
3 tablespoons butter
1-5 ounce wheel of Boursin Garlic and Herb Cheese
1 cup heavy cream or milk
Paprika
Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill

Preparation:

Wash the potatoes carefully and pierce each side with a fork to release steam while cooking. Spray with olive oil and season with salt and Naughty Nelly's North of the Border Steak Rub . Bake for approximately 1 hour and 15 minutes at 325 degrees F. Once removed from the oven, allow them to rest for 5-10 minutes until you can easily handle them.

Once they can be handled easily, slice off the flat side neatly and remove the potato carefully with a soup spoon, being careful not to rip the skin. Place the hot potato into a mixing bowl. You want to get the potatoes mashed before they get cold or they will gooey, so work quickly at this point.

Mash the potato with a hand masher, and add the butter and Boursin cheese. Mix well. Add the cream or milk slowly while mashing until the consistency is that of mashed potatoes. Season with salt to taste.

Once the potato mix is perfect, stuff it back into the potato skins, making sure that the potato mix sits high above the skin.

Sprinkle with paprika and Naughty Nelly's Deadly Twelve Pepper Blend for flavor and color.

Before serving, reheat in the oven or microwave.