Get ready to transform the humble potato into a gourmet masterpiece that will have your dinner guests begging for seconds! These Twice Baked Potatoes with Parmesan and Tarragon are not just a side dish – they're a culinary experience that combines creamy, cheesy goodness with a sophisticated herb twist. Imagine crispy potato skins filled with a luxurious, herb-infused potato mixture that's so irresistible, you'll want to make these again and again.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 1/2 cup sour cream
- 1 cup shredded Parmesan cheese
- 2 tablespoons fresh tarragon, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Wash the russet potatoes thoroughly and pat them dry with a clean kitchen towel.
- Pierce each potato several times with a fork to allow steam to escape during baking. Rub the potatoes with a light coating of olive oil and sprinkle with kosher salt.
- Place the potatoes directly on the middle oven rack and bake for 50-60 minutes, or until they are completely tender when pierced with a fork. The skin should be crisp and golden brown.
- Remove the potatoes from the oven and let them cool for 10 minutes until they are safe to handle. Slice each potato in half lengthwise.
- Carefully scoop out the potato flesh, leaving a thin layer (about 1/4 inch) attached to the skin to help maintain the potato shell's structure.
- In a mixing bowl, combine the scooped potato flesh, sour cream, 3/4 cup of Parmesan cheese, chopped tarragon, salt, and pepper. Mash until smooth and well combined.
- Spoon the potato mixture back into the potato skins, creating a generous, slightly mounded filling. Sprinkle the remaining Parmesan cheese on top of each potato.
- Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and the tops are golden brown and slightly crispy.
- Remove from the oven and let rest for 5 minutes. Garnish with additional fresh tarragon if desired, and serve hot.
Tips
- Choose the Right Potatoes: Use large russet potatoes for the best texture and easiest scooping.
- Olive Oil Secret: Rubbing the potatoes with olive oil before baking ensures a crispy, golden skin that's packed with flavor.
- Don't Overmix: When combining the potato filling, mix just until ingredients are incorporated to keep the texture light and fluffy.
- Cheese Tip: Use freshly grated Parmesan for the most intense flavor and best melting properties.
- Serving Suggestion: Let the potatoes rest for 5 minutes after the final bake to allow the cheese to set and the flavors to meld.
- Make-Ahead Hack: You can prepare these potatoes in advance and reheat them in the oven for a quick and impressive side dish.
- Herb Freshness: If possible, use fresh tarragon for the most vibrant flavor – dried herbs just can't compare!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 15g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 45mg
