1. Scrub and prick the potatoes then bake at 230?C/450F/gas mark 8 for 1 to 1 1/2 hours or until soft. Remove from the oven and leave to cool a little. Halve the potatoes, scoop out the insides and mash until soft and fluffy. 2. Saute the onion, mushrooms, sweetcorn, red pepper and garlic in the butter for a few minutes. 3. Place the potato skins on a baking sheet. Mix together the mashed potato the vegetable mixture, half the cheese and all the chopped tarragon. Season to taste. 4. Pile the mixture back into the potato skins and sprinkle with the remaining cheese. Return the potatoes to the oven, turned down to 190?C/375F/gas mark 5 and cook for about 20 minutes until crisp and golden-brown.
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|Serving Size: 1 Serving (512g)|
|Recipe Makes: 4|
|Calories from Fat: 211 (40%)|
|Amt Per Serving||% DV|
|Total Fat 23.5g||31 %|
|Saturated Fat 14.7g||73 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1g|
|Cholesterol 61mg||19 %|
|Sodium 186.2mg||6 %|
|Potassium 1791.8mg||47 %|
|Total Carbohydrate 72.8g||21 %|
|Dietary Fiber 6.1g||25 %|
|Sugars, other 66.6g|
|Protein 9.6g||14 %|
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Calories per serving: 525
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