Twice-Baked Potatoes With Goat Cheese And Tarragon


  • 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 Information
    • Nutritional analysis per serving (4 servings)

      396 calories; 14 grams fat; 9 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 52 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 15 grams protein; 36 milligrams cholesterol; 256 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  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.
  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.
  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.

About 2 hours

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