What to Make with Boursin Cheese🧄🧀 3 Irresistible Recipes You’ll Want to Try Tonight

Описание: Hi Friends!

Boursin lovers, this one’s for you! 🧄🧀

If you’ve ever grabbed that little foil-wrapped wheel of creamy, garlicky goodness and thought “what else can I do with this besides spread it on crackers?”, you’re going to love today’s video.

I’m making three different Boursin recipes that are easy, cozy, and full of flavor. We’ll whip up Boursin focaccia, a Boursin-stuffed burger, and the most irresistible Boursin twice baked potatoes.

And because it wouldn’t be complete without it… my husband jumps in for a taste test at the end. Whether you’re cooking for family dinner, a backyard cookout, or just want to impress yourself with cheesy comfort food, these recipes are guaranteed to make your table a little more delicious.

✨ Stick around to the end, you might just find your new favorite way to use Boursin!

⏱️ Timestamps

0:00 – Intro
1:17 – Boursin Focaccia
8:08 – Boursin Stuffed Burger
12:22 – Boursin Twice Baked Potatoes
16:20 – Final Thoughts

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🍴 Recipes

Boursin Hot Honey Focaccia

4 cups all-purpose flour
2 1/4 tsp (1 packet) active dry yeast
1 tsp granulated sugar
2 tsp kosher salt
1 1/2 cups warm water (about 110°F)
3 Tbsp avocado or olive oil (for the dough)
2–4 Tbsp avocado or olive oil (for drizzling + pan)

In a large bowl, mix the warm water, sugar and yeast and let sit for 5–10 minutes until foamy.

In a stand mixer with dough hook, add flour, salt, and olive oil to the yeast mixture. Knead for 5-6 minutes with dough hook. Cover with a towel or plastic wrap and let rise 1–2 hours at room temp until doubled.

Drizzle olive oil into a rimmed baking sheet or 9x13 pan. Plop the dough onto the pan and use your fingers to gently stretch it out to fit. Cover and let it rest another 30–45 minutes.

Use oiled fingers to make deep dimples all over the dough. Add any toppings. (I added dollops of Boursin, mozzarella slices and salami and sprinkled with italian seasoning and flaky sea salt.)

Drizzle with oil and a light bit of hot honey (optional: save more for post-bake). Bake at 425°F for 20–25 minutes until golden and bubbly.

Finish with a post-bake drizzle of hot honey if desired.

Boursin Beef Burgers

1 lb ground beef
1 (5.2 oz) package Boursin cheese
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
Burger buns (we used brioche)

In a large bowl, combine ground beef, Worcestershire sauce, Dijon, salt, pepper, onion powder and garlic powder. Mix gently.

Divide beef into 8 equal portions. Flatten each into a thin patty. Place about 1 tbsp of Boursin in the center of 4 patties.

Top with the other 4 patties, sealing the edges well so the cheese stays inside while cooking.

Preheat skill or grill to medium-high and cook ~4–5 minutes per side (until internal temp hits 160°F for well-done, or your preferred doneness).

Lightly butter buns and toast until golden for extra flavor. Spread a little extra Boursin on the buns. Add the burger, then layer with favorite toppings.

Boursin Twice-Baked Potatoes

4 large russet potatoes (scrubbed)
1 pkg (5.2 oz) Boursin cheese
1/4 cup plain yogurt
2 Tbsp butter, softened
1/2 cup shredded cheese
1 tsp all purpose seasoning
Salt & pepper, to taste
2–3 Tbsp chopped pistachios
2–3 tsp hot honey (drizzle to taste)

Preheat oven to 400°F. Pierce potatoes with a fork, rub lightly with oil and salt. Bake directly on the oven rack (with a sheet pan below to catch drips) for ~50–60 minutes until tender.

Let potatoes cool slightly, then cut in half lengthwise. Carefully scoop out most of the flesh into a bowl, leaving a thin shell.

Mash potato flesh with Boursin, yogurt, butter, cheese and seasonings until smooth and creamy. Taste and adjust. Spoon filling back into potato skins, mounding slightly.

Return to the oven at 375°F for 15–20 minutes, until tops are lightly golden. Drizzle with hot honey. Sprinkle with chopped pistachios.

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