Best Elegant Tarragon Twice Baked Potatoes Recipes

ULTIMATE TWICE BAKED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 1 hour.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
• Bake for another 15 minutes.

TWICE-BAKED POTATOES WITH GOAT CHEESE AND TARRAGON

Steps:

• Preheat the oven to 400 degrees. Put the potatoes on the oven rack and bake until very tender, about 1 hour. Protecting your hand with an oven mitt, slice the top third off of each potato and discard or save for another use. Being careful to leave the skins intact, use a spoon to gently scoop out the flesh from the potatoes and place it in a mixing bowl. Transfer the potato skins to a baking sheet.
• While the potato flesh is still hot, add the goat cheese and butter and use a potato masher or fork to mash them in. Continue to mash until the mixture is smooth. Stir in the milk and tarragon. Season to taste with salt and pepper.
• Pile the mashed potatoes back into the skins. Raise the oven temperature to 450 degrees. Sprinkle the Parmesan over the potatoes and bake until the tops are golden, 20 to 30 minutes.

TARRAGON POTATOES

Steps:

• In a small bowl, dissolve bouillon in water. Stir in the vinegar, oil, tarragon, garlic and pepper. Place the potatoes in a greased 11x7-in. baking dish. Add tarragon mixture and stir to coat. Sprinkle with onion., Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until tender.

TWICE-BAKED POTATOES

Steps:

• Place a rack in middle of oven; preheat to 425°. Poke 4 large russet potatoes all over with a fork; rub with 2 tablespoons vegetable oil. Bake directly on oven rack until very soft when squeezed and skins are crisp, 50-60 minutes. Let cool just until you can hold them.
• Using a serrated knife, slice potatoes in half lengthwise and scoop flesh into a medium bowl. Add 1/2 cup sour cream, 1/4 cup unsalted butter, 1/4 cup finely chopped fresh chives, and 1 tablespoon finely chopped fresh tarragon (if desired); season generously with salt and pepper.
• Divide among 4 potato skin halves, piling gloriously high-don't pack too tightly. (And what about the leftover skins? We say add butter and salt and snack on them.)
• Increase oven temperature to 450°. Bake potatoes on a rimmed baking sheet until filling is puffed and browned in spots, 20-25 minutes.
• No need to stop at chives. Add bacon, cheddar, chili-why hold back now?

TWICE BAKED POTATOES

Steps:

• Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while potatoes bake.
• Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
• When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add milk in small amounts, beating after each addition with potato masher or electric mixer on low speed (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
• Add butter, salt and pepper; beat vigorously until potatoes are light and fluffy. Stir in cheese and chives. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
• Increase oven temperature to 400°F. Bake about 20 minutes or until hot.

ELEGANT TARRAGON TWICE BAKED POTATOES

Steps:

• 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.
• 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.
• In a small pan, heat the butter and milk, but do not boil.
• 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.
• Place the potatoes into a pastry bag fitted with a large star tip and pipe back into the shells.
• Broil the potatoes until the top is just golden brown, about 1-2 minutes, depending on your broiler.