Twice-Baked Potatoes With Goat Cheese And Tarragon
- Total Time
- About 2 hours
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Ingredients
- 4large baking potatoes
- 4ounces goat cheese
- 2tablespoons unsalted butter
- ½cup milk
- 1½tablespoons finely chopped tarragon
- Salt and freshly ground white pepper to taste
- 2tablespoons finely grated Parmesan cheese
Nutritional analysis per serving (4 servings)
457 calories; 14 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 69 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 16 grams protein; 1024 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
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