First, wash and scrub the potatoes. Boil the potatoes with a bit of salt. Continue boiling until soft, testing for doneness by inserting a knife. When the knife can go through easily, they're ready. Remove the potatoes from the heat and allow to cool in the cooking water. When they've cooled completely, coat with olive oil, dill and a bit of salt. Then, halve them and scoop out the insides, leaving at least a quarter inch on the sides.
Mix the scooped potato with a couple avocados, a squeeze of lemon, salt, tarragon and blend in the food processor until creamy.
While it's mixing, warm the hollowed potatoes. A hot grill, a skillet, the broiler are all perfect methods. I just used a gas torch... because it's manly.
Quickly place the creamy avocado-potato puree in a piping bag fitted with a large star tip. Fill the warmed, hollow potatoes with the savoury, sweet, tangy and smooth avocado mixture. Garnish with tarragon, green onion, tomato and finishing salt (Maldon or fleur de sel).