Who doesn ’ t love a twice-baked potato ? These are especially tasty because of the lemon zest and tarragon but when they sit on their end ( rather than on their side ) it really elevates this dish . If you make these ahead of time I take them out of the refrigerator up to one hour before I bake them with the steaks so that they are sure to heat through thoroughly .
Twice-baked Potatoes
INGREDIENTS
• 2 large russet potatoes , poked with a fork
• 1 / 2 cup grated Parmesan cheese
• 2 Tbsp . softened butter
• 1 / 2 tsp . each minted lemon zest and chopped fresh tarragon
• Salt and pepper to taste
• Grated Parmesan
INSTRUCTIONS Preheat oven to 425 degrees . Bake potatoes directly on oven rack until tender , about one hour . Trim off potato ends , halve , and let rest until cool enough to handle .
Scoop out potato flesh from the four halves into a bowl , leaving 1 / 8 inch on two halves .
Discard skin of the other two halves .
Mash potato flesh with 1 / 2 cup Parmesan , butter , zest and tarragon , then season with salt and pepper .
Pipe ( or spoon ) filling back into shells and top with additional Parmesan . Chill until ready to eat . Bake potatoes in same pan as steaks until heated through , about 15 minutes .
January / February 2022 • Terre Haute Living 73