Directions:

1. For the potato cups: Preheat oven to 350°F. Place potatoes in a 4-quart saucepan over medium-high heat and cover with cold, salted water. Bring to a simmer and cook until potatoes are tender – approximately 15 minutes.
2. Place the cooked potatoes in an ice bath for 5 minutes. Remove from ice bath and put the potatoes on a cutting board. Push down slightly to flatten the bottoms of the potatoes (so potatoes won’t roll). Slice off a 1⁄4 inch of the tops of the potatoes and reserve. Using a melon baller, carefully scoop out the center of the potatoes, leaving a 1⁄8 inch wall, creating small potato cups. Reserve scoopings. Lightly coat hollowed-out potatoes and tops with olive oil and a 1⁄2 teaspoon each of salt and pepper.
3. For the stuffing: Place Yukon potatoes in a 4-quart saucepan over medium-high heat and cover with cold, salted water. Bring to a simmer and cook until potatoes are tender – approximately 15 minutes.
4. Heat butter and cream in a small saucepan over medium heat until cream comes to a slight simmer. Remove from heat. Reserve.
5. Place Yukon gold potatoes and reserved red bliss potato scooped out from the potato cups in a medium mixing bowl. Mix with the whip attachment of an electric mixer at medium speed until potatoes are broken up. Add cream mixture to potatoes and whip until smooth. Add crumbled Boursin cheese and whip until smooth. Season with 1 teaspoon salt and 1⁄2 teaspoon pepper.
6. To assemble: Remove the potato mixture from the mixing bowl and put into a pastry bag fitted with a large star tip. Fill each potato cup to just over the top forming a star on top of each potato. Sprinkle Parmesan cheese on top of each filled potato. Place potatoes on a baking sheet prepared with pan spray, along with reserved potato tops, and bake until top is golden brown – approximately 10 minutes. Garnish with minced chives.