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Categories:Viewed: 3 - Published at: 7 years ago
Ingredients
- 6 (6-8 oz) medium baking potatoes, scrubbed
- 10 oz cauliflower florets (about 2 1/2 cups)
- 2-3 tbsp chicken broth
- 1 tbsp fresh chopped chives
- 1 tbsp fresh chopped parsley leaves
- 1 tsp fresh chopped tarragon leaves, plus extra leaves for garnish
- 1 pinch granulated garlic
Method
- Preheat oven to 350°F. Using a fork, pierce potatoes all over. Bake for 1 hour, or until cooked through. Let cool slightly then cut off 1/3 from side of each potato and scoop out flesh, leaving a 1/4 inch shell. Reserve flesh.
- Meanwhile, blanch cauliflower in boiling salted water for 3-4 mins, or until tender. Drain. In a food processor, puree cauliflower with 1 tbsp chicken broth until smooth. Mash with potato flesh, thinning with remaining chicken broth if necessary. Season then add herbs and granulated garlic. Transfer to a piping bag fitted with a large star tip.
- Preheat broiler. Stuff potatoes with filling then place under broiler until lightly browned.
