Stuffed Potatos Peels,With Boursin Cheese

• 10 medium russet potatos plus 2 more, washed well.
• 1 pack of Boursin creamy French cheese with garlic and fine herbs.
• Salt and peper to taste.
• 1/8 teaspoon of ground Muscat nut(option).
• 30 grams of grated parmasan cheese.

1. Warp 12 potatos with a foil and bake in a 400f preheated oven,until soft,11/2-2 hours.
2. While still hot use gloves to half the potatos lengthwise and use a spoon to empty the flesh into a medium bowl,leaving 10 peels with a rim of 1/8 in. of flesh.Varnish the 10 peels
3. with soft butter or olive oil
4. and sprink little salt.Put under broiler to brown until you get black spots.Put a side.Mash the potatos adding the cheese and season to taste.
5. using a spoon or a piping sack
6. to fill the potatos peels with the mash,sprink each with the parmasan.This can be done time a head.Just before serving broil again to heat and melt the cheese.

potatos, pack, salt, ground muscat, parmasan cheese

Taken from www.epicurious.com/recipes/member/views/stuffed-potatos-peels-with-boursin-cheese-50088000 (may not work)