Baked potatoes are a standard surf & turf side, but these are extra-special. Not only are they twice-baked, but Parmesan, lemon zest, and tarragon complement both the steak and lobster, adding rich, decadent flavor.
If you don't want to pipe the filling into the shells, spooning it in is fine.
Preheat oven to 425°.
Bake potatoes directly on oven rack until tender, about 1 hour. Trim off potato ends, halve, and let rest until cool enough to handle.
Scoop out potato flesh from the four halves into a bowl, leaving ⅛-inch on two halves. Discard skin of the other two halves.
Mash potato flesh with ½ cup Parmesan, butter, zest, and tarragon, then season with salt and pepper. Pipe filling back into shells and top with additional Parmesan. Chill potatoes until ready to eat.
Bake potatoes in same pan as steaks until heated through, about 15 minutes.
% Daily Value*
Total Fat 22g 33%
Saturated Fat 14g 70%
Cholesterol 63mg 21%
Sodium 319mg 13%
Carbs 47g 15%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.