3 twice baked tarragon Recipes

big baking potatoes, oil , to rub the potatoes, coarse salt, milk, butter, salt and pepper, swiss cheese, fresh tarragon or 3/4 tsp dried tarragon

spuds, potatoes (around 250g each), preferably a floury variety, olive oil, coarse salt, rest, olive oil for frying, onion (around 75g), finely chopped, garlic, finely chopped, chopped fresh tarragon, coarse salt to taste, freshly ground black pepper to taste, extra virgin olive oil, eggs, tblsp grated parmesan