Twice-Baked Potatoes with Spinach, Boursin and Smoked Turkey



This time of year, I’d rather not leave the house when I don’t have to. So, it’s time to dig through the cupboards to see what I’ve got and pull together dinner without getting out of my sweatpants!

Thankfully, I keep a pretty full pantry and refrigerator. This night, I had a bag of locally grown russet potatoes and decided I wanted to make twice-baked potatoes. The only problem? I hardly had any of the ingredients. My usual recipe includes blending sour cream and butter with the potatoes, and then topping them with cheddar cheese and chives. Since I didn’t have many of those ingredients, it was time to get creative.

What I did have was a bag of spinach and smoked turkey. I also had some Boursin cheese, which I love. It is a good ingredient to have on hand as the soft, creamy French cheese has a lot of flavor.  I often use it blended with a little pasta water to make a sauce for pasta, as a sandwich spread,  and I love it simply with crackers.

I decided to try to make twice-baked potatoes substituting the Boursin cheese for the sour cream I typically use.

Twice baked potatoes are a great make-ahead side dish but, in this case, were the main event. I served them with a Caesar salad, and they were surprisingly good. My husband, who would always prefer a hunk of meat, was happy with dinner, which is always a good testament.

The spinach kept the potato mixture moist, and the Boursin gave it an interesting flavor. I enjoyed it so much that I think I will use Boursin in my next mashed potatoes. I think they do that at The White Buffalo Club, now that I think about it.

The addition of smoked turkey made it more of a meal. While you can bake them all at once, I keep them wrapped and covered in the refrigerator, and bake them to “order” two at a time per person.

If you prefer, you could make this same recipe with bacon or ham as a substitute for the turkey. You could also substitute goat cheese for the Boursin, but I really like the Boursin. If you are vegetarian, leave out the meat.

This would make a nice side dish with steaks or even at Thanksgiving.

Recipe: Twice-Baked Potatoes with Spinach, Boursin and Smoke Turkey


  • 4 russet potatoes
  • 6 cups fresh spinach
  • 1 pound smoked turkey
  • 1 box Boursin cheese (any flavor)
  • ½ stick butter
  • salt and pepper to taste


  1. Wash the potatoes well. Poke holes in them with a fork. Roll them in olive oil, salt and pepper, and bake in a 425 F oven until they are soft and done, but not falling apart (about 45 to 60 minutes).
  2. In the meantime, heat the butter in a saucepan, and cook the spinach in the pan until it is wilted. Season with salt and pepper. (It will look like a lot of butter but it will go in with the potatoes and be fine.)
  3. Slice the turkey into small cubes.
  4. Remove the potatoes from the oven and cool until you can handle touching them. Cut the potatoes in half and carefully scoop out the insides of the potato. Reserve the skins.
  5. In a large bowl, add the potato insides, the turkey, the cheese,the spinach and butter, and using a potato masher, blend until well combined. Take the mixture and re-stuff the potatoes (the potatoes will be very filled, which is fine).
  6. At this stage the potatoes can sit covered in the refrigerator until you are ready to bake them.
  7. About 30 minutes before you want to serve them, heat the oven to 425 F, and cook the potatoes on a baking sheet for about 20 to 25 minutes until warm. The skin should be crispy.




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Writer. Cook. Hockey player. Skier. Snowboarder. Mountain biker. Mother of two great danes. Wife. Marketing expert. And, most fulfilling, Co-editor of Dishing!

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