Baked Potatoes with Tarragon Cream Filling
4 large russet potatoes
1 cup heavy cream
1 tablespoon fresh chopped tarragon, minced
kosher salt and freshly ground pepper
Add tarragon to cream and refrigerate.
Scrub 4 medium to large russet potatoes, bake in 400 degree oven for 40 minutes, pierce each potato twice and continue baking. Remove potatoes when they feel soft when gently pressed. Meanwhile, whip tarragon into stiff peaks and add a dash of salt. Using a not mit, cut a cross in the top of the potato and squeeze inward to force potato flesh upward. Sprinkle with salt and pepper. Just before serving place a large dollop of tarragon cream into steaming hot potato.