Ingredients for Elegant Tarragon Twice Baked Potatoes
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How to Make Elegant Tarragon Twice Baked Potatoes
- Preheat oven to 350°F (175°C).
- Wash and pierce 4 medium-sized russet potatoes (about 1 lb total) several times with a fork.
- Rub potatoes with 1 tablespoon olive oil and sprinkle generously with 1 teaspoon coarse sea salt.
- Bake for 60-75 minutes, or until potatoes are easily pierced with a fork.
- While potatoes bake, prepare the filling: In a small saucepan, heat 2 tablespoons butter and 1/4 cup milk over low heat until butter is melted and mixture is warm. Do not boil.
- Once potatoes are cooked, remove from oven and let cool slightly. Cut potatoes in half lengthwise and scoop out the flesh, leaving about 1/4-inch border.
- In a medium bowl, mash the potato flesh until creamy. Add the warm butter-milk mixture, 1/4 teaspoon freshly ground black pepper, and salt to taste (about 1/4 teaspoon).
- Stir in 1/2 cup shredded Gruyère cheese (or other firm cheese) and 2 tablespoons chopped fresh tarragon.
- Transfer the potato mixture to a piping bag fitted with a large star tip (or use a spoon to fill potato skins).
- Pipe or spoon the mixture back into the potato skins.
- Switch oven to broil. Broil potatoes for 1-2 minutes, or until the tops are lightly golden brown and bubbly. Watch carefully to prevent burning.
- Let cool for a few minutes before serving. Garnish with extra tarragon, if desired.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
4g
Fat
30g
Carbs
6g