Elegant Tarragon Twice Baked Potatoes |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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There are tons of twice baked potato recipes here at Zaar, most with cheddar, bacon, sour cream, etc. This recipe is my take on a TBP I had at a very expensive hotel restaurant in Louisville. They're very simple, but delicious, freeze well, and the recipe is very easily doubled. Baking time is reflected in the cook time. Ingredients:
4 big baking potatoes |
oil, to rub the potatoes |
coarse salt |
1/2-3/4 cup milk |
2 -4 tablespoons butter |
salt and pepper |
1 -1 1/2 cup swiss cheese |
3/4 tablespoon fresh tarragon or 3/4 teaspoon dried tarragon |
Directions:
1. NOTE: Depending on the size of your potatoes is how much of the other ingredients you will need. If the potatoes tend to be more medium-sized than large, start with the smaller amounts.
2. Heat the oven to 350 degrees. Pierce potatoes, rub the potatoes with oil, sprinkle with the coarse salt, and bake 1 hour or until tender when tested. Set the oven to broil.
3. In a small pan, heat the butter and milk, but do not boil.
4. Cut the potatoes in half lengthwise and scoop out the pulp. Mash, until creamy, with the butter/milk, and salt and pepper to taste. Stir in the cheese and tarragon.
5. Place the potatoes into a pastry bag fitted with a large star tip and pipe back into the shells.
6. Broil the potatoes until the top is just golden brown, about 1-2 minutes, depending on your broiler.
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