from The Nero Wolfe Cookbook by Rex Stout and the editors of Viking Press
serves 4

Ingredients:
2 large potatoes
4 tbs butter
1/4 c heavy cream
1/2 tsp dry mustard
1 tsp fresh chervil
2 tsp chopped fresh parsley
2 tsp chopped fresh chives
1 tsp chopped fresh tarragon
salt and pepper to taste

Preparation:
Preheat oven to 325F. Rub the potatoes with a little butter and poke with a fork. Bake them for an hour, or until done. Cut in half lengthwise and scoop out the potato into a bowl, taking care not to break the skins. Add the remaining ingredients (reserving 1 tbs of butter) to the potatoes and mix thoroughly. Return the mixture to the potato skins and dot the top of each with a bit of butter. Run the potatoes under the broiler to brown the tops.