Being that it was Super Bowl Sunday I decided to take a different approach to this week’s GO Gourmet feature. Instead of a tasty meal, I’ve decided to come up with a delectable party dish that serves twenty people for less than three dollars. Now there were a couple of aspects that I had to take in to consideration when coming up with this dish. One – I had some ingredients in the house I needed to use before they went bad, and two – what the party host would be serving.
As I shared in the last GO Gourmet feature I love cheese! One of my all time favorite cheeses is Boursin, specifically the garlic and fine herb Boursin. But those little foil wrapped rounds of deliciousness usually run you $5-$6 dollars for 5 oz in a traditional grocery store. Needless to say, as much as I love Boursin, I typically can’t afford it. And this is again another reason I love GO so! About two weeks ago they had a three-pack of garlic & herb Boursin for just $2.99!! That’s 1/6 of what you would normally expect to pay! I was so very tempted to by more than the one pack but knowing I wasn’t likely to go through even the three rounds before they expired, I restrained myself.
And as I expected I had two little rounds left with only a week and half till the expiration. So along with a giant bag of potatoes that would soon be sprouting and some left over cream from last week GO challenge, I was able to create my twice baked potatoes to compliment the party host’s giant pot of savory chili!
So let’s look at what you will need:
· Ten small to medium sized potatoes which works out to about $0.67
· ¼ cup of cream at about $0.27
· 2 Tbls of butter at about $0.10
· 1 5oz package of Boursin Garlic & Herb cheese is $1.00
· ½ cup of shredded cheese to garnish at about $0.50
· and ½ bundle of green onions finely chopped to garnish at $.0.30
To start you’ll want to scrub the potatoes clean, pierce them several times with a fork and then bake at 350 degrees for about an hour. You want them to be just a little under-baked.
Give them just a couple of minutes to cool and then start slicing them open. You’ll probably want to use a towel to hold them as the will be extremely hot.
Next you’ll scoop the insides of the potato into a mixing bowl, leaving just enough flesh for the skins to hold their shape. And then line the skins up on a baking sheet.
Now, using a whisk or an electric mixer blend the Boursin cheese, butter and cream into the potato flesh. You want to make it a little creamer than you would normal mashed potatoes since you’ll be baking them again.
Once everything is nice and creamy, spoon it back into the potato skins. Sprinkle a little of the shredded cheese on each potato for a little color and then they go back into the oven. They should only need about thirty minutes at this point, just enough to set the filling and give them a nice golden color.
Just before serving, sprinkle them with the chopped green onions and your good to go! My idea was to serve them with the chili (kinda chili-stuffed baked potatoes style) but they were honestly so tasty that they really didn’t need anything else. A nice easy finger food that’s also versatile enough to server along side of a steak or with grilled chicken. I will definitely be making them again.
So how does it break down? With a $0.15 allowance for tax the total comes to exactly $3.00. And that twenty good sized servings! Enough to satisfy the hungriest of party guests and a little more substantial than the usual chips and dip fare of the typical Super Bowl party. Hope you enjoy!
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