Twice-Baked Potatoes with Parmesand and Tarragon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Bake: 2 lg. potatoes, pricked with a fork
2. Mash:
3. /2 c grated parmesan
4. T. unsalted butter, softened
5. /2 t. each minced lemon zest and chopped fresh tarragon
6. Salt and pepper to taste
7. Grate parmesan
8. Preheat oven 425
9. Bake: potatoes directly on oven rack until tender, about 1 hour. Trim off potato ends, halve and let rest until cool enough to handle.
10. Scoop out potato flesh from the four halves into a bowl, leaving 1/8 in. on two halves. Discard skin of the other two halves.
11. Mash: potato flesh with 1/2 c. parm, butter, zest, and tarragon, then season with salt and pepper. Pipe filling back into shells and top with additional parm. Chill until ready to eat.
12. Bake potatoes in same pan as steaks until heated through, about 15 minutes.
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