Preheat the oven to 400 degrees.
Wash and scrub your potatoes clean and fully dry. Poke each potato with a fork 5-6 times.
Place them on a sheet pan then rub with a drizzle of olive oil and pinch of kosher salt.
Bake for 60-70 minutes or until tender through the center. For an air fryer, cook for 30 minutes at 400 then flip and cook for another 20.
Turn the oven heat to 350 degrees.
Once cool enough to handle, cut the potatoes in half lengthwise and gently scoop out the center with a spoon, keeping the skin in tact.
Place the insides in a large mixing bowl and mash together with the Boursin cheese, half and half, chives and a generous pinch of salt and pepper, adding more to taste.
Once fully combined and smooth, spoon the mixture back into the potato skins. Top with cheddar cheese and bake for 10-15 more minutes (5-10 minutes in the air fryer) or until the top is golden brown and the cheese is melted.
Top with more chives and some freshly cracked black pepper. Serve while hot.
