This version of the “potato skin” gets pretty fancy with Boursin cheese. I could see it fitting right in at a U.S. Open or Royal Ascot event, but what do I know? I don’t really do sports. Wherever you take it, it’ll be delicious, and that’s what really matters.

Step 1: Ingredients

3 pounds small-medium russet potatoes (about nine potatoes)
1 tablespoon extra-virgin olive oil
1/4 teaspoon sea salt
5.3 ounces (150 grams) Boursin shallot and chive cheese
2 tablespoons sour cream, plus more for serving
2 tablespoon salted butter
2 cloves garlic, minced (optional)
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
3 ounces cheddar cheese, shredded (about 1 cup)
1/4 cup finely chopped green onions

Step 2: Potato Prep

Coat the cleaned potatoes in olive oil and then sprinkle with sea salt. Bake for an hour at 400˚F.

Allow the potatoes to cool for at least 10 minutes. Cut them in half and scoop out the inside, leaving a few millimeters (1/8 inch) inside the skin.

Step 3: Cheese It!

Mash the scooped potato, Boursin, sour cream, butter, garlic, pepper and salt. Place the mixture back in the potato skins and top with some cheddar.

Bake for another 10-13 minutes until cheese is gooey but not yet starting to brown. Sprinkle the green onions on top; they should stick to the cheese. Serve with sour cream (optional).