Twice-Baked Potatoes With Goat Cheese And Tarragon
Published September 19, 1998
- Total Time
- About 2 hours
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Ingredients
4 large baking potatoes
4 ounces goat cheese
2 tablespoons unsalted butter
½ cup milk
1 ½ tablespoons finely chopped tarragon
Salt and freshly ground white pepper to taste
2 tablespoons finely grated Parmesan cheese
Nutritional analysis per serving (4 servings)
72 grams carbs; 35 milligrams cholesterol; 470 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 14 grams fat; 6 grams fiber; 1035 milligrams sodium; 16 grams protein; 4 grams sugar
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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