There are a few steps to this recipe, but it is worth it!
Large Russet Bakers (as many people as you are feeding plus one extra)
salt and pepper
1 container Boursin Cheese
1 stick butter
1/2 cup half and half (I used whole milk, worked fine)
1 large bunch of chives chopped
2 tbl chopped garlic
Diced bacon (optional but I had some so I added it in)
Scrub your potatoes and prick with a fork
Microwave them on high for 20-25 minutes, turning half way thru
Cut off the top 1/4 of the potato, set that aside
Scoop out the insides into a bowl, leaving an inch of the potato intact all the way around. Peel your extra potato and add that to the bowl as well
Brush with 2 tbl melted butter, inside and out, sprinkle with salt
Cook at 475 for 15 minutes until crispy
In the meantime mix 1/2 of your Boursin cheese and the 1/2 cup of half and half, mix them until well incorporated
Now saute your garlic in 3 tbl butter until fragrant and slightly browned but not burnt
Add the garlic and butter to the potato mixture, as well as the chopped chives, salt and pepper to taste, they need a good bit of salt.
Now mound the potato mixture into the jackets, sprinkle on extra boursin and place back into the 475 degree oven for another 10-15 minutes until bubbly!