Twice Baked Potatoes - cooking recipe

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

Preparation

Preheat oven to 350\u00b0F. 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.