Elegant Tarragon Twice Baked Potatoes
Elevate your next dinner party with these Elegant Tarragon Twice Baked Potatoes, a luxurious twist on the classic comfort food. Featuring creamy Russet potatoes infused with the vibrant, herbaceous flavor of fresh tarragon, this dish is enriched with tangy goat cheese, buttery sour cream, and a sprinkle of Parmesan for a perfectly golden finish. Each bite boasts a silky, savory filling nestled in a crispy potato shell, making it both indulgent and stunning to serve. With a garnish of optional chives for a pop of color, these twice-baked potatoes are as visually impressive as they are delicious. Perfect as a gourmet side dish or a stand-alone delight, this recipe combines approachable ingredients and elegant flavors effortlessly.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 teaspoons Olive oil
- 3 tablespoons Unsalted butter
- 0.5 cup Sour cream
- 0.333 cup Goat cheese
- 2 tablespoons Fresh tarragon leaves (finely chopped)
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Parmesan cheese (grated)
- 2 tablespoons Chopped chives (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Wash and dry the potatoes thoroughly.
Rub the potatoes with olive oil and place them directly on the oven rack. Bake for 50–60 minutes or until they are fork-tender.
Remove the potatoes from the oven and allow them to cool slightly, about 10 minutes, until they are cool enough to handle.
Using a sharp knife, carefully slice off the top third of each potato. Scoop out the insides of the potatoes into a mixing bowl, leaving about 1/4 inch of potato flesh attached to the skin to create a sturdy shell.
To the potato flesh in the bowl, add the butter, sour cream, goat cheese, tarragon, garlic powder, salt, and black pepper. Mash everything together until smooth and creamy.
Spoon the potato mixture back into the potato shells, mounding slightly on top.
Sprinkle the grated Parmesan cheese evenly over the tops of the filled potatoes.
Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for 15–20 minutes, or until the tops are golden and the filling is heated through.
Remove the potatoes from the oven and let cool for 5 minutes. For an added touch, sprinkle with chopped chives before serving.
Serve immediately and enjoy these luxurious twice-baked potatoes!
Nutrition Facts
Calories |
2212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.7 g | 133% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 2337 mg | 102% | |
| Total Carbohydrate | 275.6 g | 100% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 21.6 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1012 mg | 78% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 6833 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
