TWICE-BAKED POTATOES - Cuisine at Home

By á-46

Ingredients

• 2 large russet potatoes, pricked with a fork.
• 1/2 C grated parmesan
• 3 TBS unsalted butter - softened
• 1/2 tsp minced lemon zest
• 1/2 tsp chopped fresh tarragon
• 1/2 tsp S & P
• grated Parmesan

Preparation

Step 1

Preheat oven to 425.

Bake potatoes directly on oven rack until tender about 1 hour.

Trim off potato ends, halve and rest until cool enough to handle.

Scoop out potato flesh from 4 halves into a bowl, leaving about 1/8 " on 2 halves. Discard skin from other 2 halves.

Mash potato flesh with 1/2 C parmesan, butter, zest and tarragon. Season with S & P.

Spoon filling back into shells and top with additional parmesan. Chill until ready to eat.

Bake potatoes until heated through, about 15 min.