This is How You Make a Twice-Baked Potato | Chef Jean-Pierre
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- Опубликовано: 17 июл 2022
- Hello There Friends, Today I'm going to show you How To Simply make a Twice Baked Stuffed Potato. I like to make them extra Buttery and Creamy! They came out super delicious and I can't wait to see how you all like them in the comments. Make sure to leave a comment to let me know how you did!
RECIPE LINK: chefjeanpierre.com/recipes/si...
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan: chefjp-com.3dcartstores.com/D...
❤️ Mesh Strainer: chefjp-com.3dcartstores.com/D...
❤️ Fleur de Sel: chefjp-com.3dcartstores.com/F...
❤️ Arbosana Extra Virgin Olive Oil: chefjp-com.3dcartstores.com/A...
❤️ Potato Ricer: chefjp-com.3dcartstores.com/D...
❤️ Silicone Baking Mat: chefjp-com.3dcartstores.com/s...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Signed copy of Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
❤️ Scraper / Chopper: chefjp-com.3dcartstores.com/S...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
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Хобби
I never want to hear chef say his videos are too long! He is a TEACHER and no short cuts needed. ❣️
Yep! This isn’t tic tac toc!
Totally agree! 👍💯 ( I liked your comment as well)
This man is pure joy.
🙏🙏🙏❤️
Never ever worry about the length of your videos Chef. They are not only entertaining, but they contain a wealth of knowledge from your 50 year career. I have learned a lot!!!!! and I can't wait to make these potatoes for dinner.
Agreed!!!
I 2nd that agreement:)
I agree! At a certain point in anyone's career I would hope they'd be entitled to take their time.
Who cares about the length of your videos Chef!
Your giving us Amazing Recipes for Free! Very grateful,
Thankyou very much 👍👍
They help me relax honestly. The longer the better.
If anyone ever tries to tell me that there's a better chef's channel on RUclips than Chef Jean-Pierre I will lose my shit. This dude is the best, hands down.
🙏🙏🙏😊
yeah indeed! and he isnt a dick like Gordon Ramsay
your literally harmless lmao
Don t listen to those negative people who say "has too much fat", they don't know what good is!! Keep cooking, and keep teaching!!! Thank you chef!!
You need to put a label on that potato listing all the ingredients and the calories for each! Are these gluten free?
They are fools. At the end of the day, if you're making a twice baked potato, you are eating a high calorie meal regardless of if you skimp on the oil or not. If they are that concerned about their health or weight, they can steam some vegetables and still enjoy a delicious meal! It's like throwing a fit because someone served you butter chicken with coconut milk in it instead of skim milk. Get realistic!
One thing I notice, people who,shun butter, bacon and so on eat more than most people. I am 89 taught cooking for eight years. I eat quite small portions. Never did eat much but I have my butter and natural fats. These kind of dishes fill you up. I don't have a weight problem or any high blood pressure. Eat natural.
@@glenysthomson5955 Thank you so much for your wisdom! I only recently realized how easy (well, not easy at all haha) it is to just not eat a 5LB plate of food. I try to make more reasonably sized portions, and make it tasty, nutritious, and filling. Between that and not drinking Soda, I've been losing 1-2 pounds a week!
People should read the studies showing the “low fat” craze has lead to an increase in cardiovascular disease. Fat is part of food, and should be consumed in sufficient quantities for optimum human health. It’s loaded with vitamins, minerals, and energy.
The best chef on RUclips 🥰 17:17
Morning chef from the west of Ireland. What a wonderful teacher you are. Fabulous food and good company.
Isn't it wonderful when you see a brilliant person demonstrate and teach their skill, and make it seem so easy!
Thank you 🙏
I swear Chef, first I open your video the moment I am notified, then I give it a thumbs up without even watching first, and then I watch it. You are the best, Chef Jean-Pierre.
Your videos are not too long. You give us a cooking class twice a week....so much more than recipes. Thank you ever so much from a happy subscriber!!!! 😊
There's room 4 brevity though. Chef JP is worth every second either way.
Margaret! I totally agree. I've been subbed to Chef for I don't know how many stoves ago and I think he is head above all the others.
@@robertakerman3570 If I were going for brevity, I would use "for" instead of "4" and "tho" instead of "though," saving one extra character, while being less cringe-worthy. But yes, Chef JP is worth every 2nd either way.
I’ll never complain about how long your videos are. I learn a lot from you. I appreciate everything you do.
One of the most genuine human beings who just happens to be one of the worlds best chef's, right here for ALL of us to enjoy! Thank you Chef!!!!
Amen! I'd rather watch him than anything else on the boob tube.
He is the best wouldn't care if he was on for two hrs ..I would watch him..One fabulous chef..CHAO!! My Chef Jean My Friend..❤Everything he does is perfect..and very easy ...
Dear chef JP, I've been following your channel for over an year and a half now, and among the channels I follow I can honestly say yours is the best in terms of explaining technique and fine details. All this not to mention the humor and lightheartedness and familiarity you bring to cooking, which in my opinion, is what home cooking is all about. I bet 99% of your subscribers don't mind the length of the videos.Don't stop taking your time teaching, or re-explaining points even if you have done so before. We've all learned so much from you. I wish you lots health, happiness and all the best!
I come from a family that cooked very little. We ate out or when we did cook it was from a box. I need teachers like you to show me the way. One of my mom's favorite frozen foods (she's been gone 18 years now) were stuffed baked potatoes. Now as an adult I can make these myself, fresh and with great flavor. TY, Chef!
This dude always cracks me up! Someone please give him his own Food Network show already. *praying hands*
Love it!! Don’t rush. We like it better when you are relaxed! This is cooking! 💕. You explain everything so well! Let the people who say too long. “Fast forward on your own”. 🌺
Videos are never too long!!!
Your videos are never too long. There is never too much fat/butter. There's never too much comparing other worthless cooking shows to watching the Playboy channel.
Every episode you produce not only shows how to make the given recipe, but also has some useful tips, tricks, and techniques that can improve ones cooking skills in all sorts of ways.
Keep up the great work!
Thank you 🙏
I made these last night, and they were “amaaazzing”!. Thank you for not only showing us your recipes, but also teaching us the why’s and what’s about cooking.
Your videos are NEVER too long young man . You’re the very best thing on RUclips… “AMAZING” teacher and fabulous personality my friend xx Much love from New Zealand ❤
The young buck sure knows his Craft.
He's a master craftsman.
So true..
People who watch cooking instructional videos should understand the recipe is like a blueprint.
The homecook can tweak the recipe to their and their family's tastes, just as a contractor can tweak the blueprint to meet the customers' needs. Be creative in the kitchen, and make the recipe your own.
I like your detailed cooking instructional videos. Each video is very informative, filled with helpful tips and techniques.
You got me with low fat bacon bits...lol! Made my day!
I've been wanting a Gorgonzola Cheese Potato recipe. I think I will substitute the 3 cheeses in this recipe for Gorgonzola Cheese. I bet it's going to be delicious!
Thank you, chef, for sharing your recipe with us!
Hi genny, help Me tweak. The original oven temp was 375. Final roast is lower?(& how long). Surely I can mess this up & I need a success here. Thanks.
Chef, after watching dozens of episodes on your channel, I have yet to see a video that was a moment too long. Your presentation is wonderful just the way it is. For what I have gained from them I have nothing but gratitude...and the gratitude of my family with whom I share your amazing recipes. Thank you and love always, chef.
I swear to God you are the best chief I have ever come across...your stuff is so easy.....please please keep coming up with easy stuff to cook....my one recrest is that you show me how to make the best pork chops EVER...tender and juicy with a ton of flavor with Brussel sprouts and Asparagus
You Chef are the only Chef on any platform, that genuinely wants to share your expertise and love of cooking all of your dishes. Plus, you have a wonderful personality that encourages others to cook, and enjoy the experience of it, as much as the delicious food. Thank you Chef!
Jacques Pépin is wonderful, too.
I've been cooking professionally for 20 years and I love your videos. As I'm sure you know, you're never to old to learn new recipes and techniques. Thank you, chef!
I wish you had a DVD of each and every one of your wonderful recipes as a set I can watch your videos just for the entertainment value the recipes are superb...
When a teacher is as engaging and informative as you are, time flies. I’ve seen all your videos, loved every minute and never wished they were shorter. If you ever turn into a Tik Tok chef I’ll start a petition to protest!😍
I never think your videos are too long, I’m sad when they are done. I’ve made several of your recipes and loved every one of them. Thanks for making me a better cook. You are adorable 🥰
Thanks so much...u have delicious ideas!!!
Jesus, you're just hitting every soft spot with all your latest recipes. This is a lot to fathom. Really great.
Chef, I learn something new every time you and your crew present a new video. Thank you.
I am a subscriber as well. I love these ‘shows’. Your approach encourages people to try. I also like how you let people know it’s alright to deviate according to personal preferences. Finally, I like your sense of humor. Keep putting them out and thanks.
"Texture is the conductor of flavor" well said Chef.
What one calls simple, you always find a way to enhance! Your ideas are making home cooks into apprentice chefs! I, and many others, appreciate this, Chef! Merci!!
I can’t think of one person I know that doesn’t LOVE twice baked potatoes! Thank you, Chef for all that you teach us.
Love it, twierdzi Baker potatoes look so appetizing.
Boomx1, boomx8!!!!🤣🤣🤣🤣🤣 LOVE every bit of your editing expertise Jack!!!!!
You make whatever videos you want to make Chef, people will find them and watch them no matter how long they are. This one is something I have made myself many times and it is just fantastic. A cold beer, a nice steak one of those bad boys with some quality company and you got a very happy camper.
Chef I’ve been so sick and go back to watch them all and I asked my wife to do your potato meal and I know it will taste so delicious
When preparing a hot side that needs to be processed once they have already cooked, I will put the mixing bowls into a warm oven so they are warmed up prior to using them. That greatly helps keeping all up to temperature while getting the recipe processed. I also put my serving and dinner plates in the oven for the same reason...especially with any egg breakfast recipe in the morning...no cold plates with my hot eggs !
We don’t have the luxury of plate warmers @ home. Great idea👍🏾
@@blkgostnone4092 Or, warm water from the faucet helps.
I was at a diner and ordered eggs again, eggs get cold fast and I'm a slow eater but every bite was warm, It was the plate that was warm, they must have just taken it out of the dishwasher, it's never happened since but they were the best eggs 😊
@@wendylincoln7760Yes, it makes a huge difference. Some restaurants will have their serving plates on a shelf above the stove where its warmer than room temp.
Chef, we want longer videos. I would like to see a whole dinner (steak, veg, potatoes, garlic bread all in one video to see the timing). That is also key to making nice meals from the best chef in the world. God bless. Just one will do. This assumes Mison Plas is all prepared.
Some of us love long videos, this is a blessing.
Once again Chef Pierre you never let us down, I always learn something new in all of your awesome videos. I'm perfectly with longer videos.
Thank you!
Chef, your videos could never be too long. Every minute is stuffed with your knowledge and your sparkling personality!
I love the way he says “onion”!!!
Me too!
Oh my, potatoes are one of my favourite foods.
This is going to be a winner in my home.
I love your character.
Your an amazing chef.
Thank you chef. ❤👌😋
You are entertaining and make me smile every time 😁
Gotta love an 8a Monday morning cooking video. Whether you're getting ready for work, school or driving. I always know I can refer to this guy for a good meal.
Chef something different could you do your take on Pho? Lol
I started baking my potatoes with olive oil and Malden salt flakes just like you show and I love them just like that with sour cream and chives forked in at the end. The twice baking shown here looks decadent.
"Texture is the conductor of flavor. "
Chef is pretty energetic for 70yrs!
Impressive!
Chef, your videos could never be too long! I could watch you all day!! Potatoes look yummy😋!
Twice baked potatoes, another favorite of mine!! I can't wait to watch. And as always thank you, Chef JP to you and your crew for all that you do!!!!!!
Videos are never too long, just right! This is a Meal in a potato! I love your personality and YOUR RECIPES! NEVER go off RUclips please I depend on you! Thanks Chef 🥰
Although it would be really challenging heating on the oven, outside temperature is 104 F, this is a yummy recipe that makes everybody happy. These ingredients put all together give a sense of fill. Dear Chef J-P I wish I was there tasting such a delicious recipe made of butter lots of butter, smashed potatoes, heavy and sour cream, cheeseeee, that's a lot of fun both preparing and eating them. Thank you Chef J-P to add values to simple ingredients. This is the perfect appetizer or main course !! Faboulous, Congratulations !!😀
CHEF JP You dont ever need to feel rushed. The reason is because you give so many helpful tips. You are a teacher. Your cooking channel is so enertaining. It seems to go fast! I am learning something from you. I have cooked for 72 years now. I started out with omelets and french toast.
Today one fight my husband and i discuss heatedly is my need for a well stocked pantry. I like to walk in my kitchen and decide today I want to make Xx.
I ordered a large mixer, blender, and grinder combination this week. It is HOT pink! It was not my choice of colors, but it was discounted $50. :).
It will be the FIRST stand mixer i bought New.
I have been purchasing items to make deli hams in presses,and different types of luncheon meats. ( pickle loaf, pressed ham, and headcheese.( without the head!) My german MIL used to make it every year.
I am excited about this recipe. When i had twice baked potatoes, they were DRY. I will make this for Easter. I like that i will be able to make it ahead.
I always save my "bacon grease." Just a little bit adds so much flavor to most vegetables and soups. I was the butter of my poor folk! ( who didnt have cows but had hogs.)
I still keep 2 oil, grease strainers by my stove.
I you always talk about how freezing stuff preserves it for decades. My grandma butchers 150 chickens per summer. She packaged the in wax milk cartons surrounded by water. She served a lovely Chicken dinner and afterward said "That was the last chicken i had from the farm, It was packaged 17 years before." The were Danish, and also packaged fish that way.
Cooking is such an adventure, isn't it?
I never get bored. Every country in the world has things to make from their culture!
TAKE CARE OF YOUR SELF, AND GOD BLESS!
I love how you get everything incorporated. No stragglers in the bowl w Chef JP :) Aside from the things flying from haste (which you do for the sake of video time) :) My OCD loves watching you cook.
Woah 🤯 That looks spectacular! I have a family full of picky eaters and it’s a struggle to find things that everyone will like. But this… They are going to love me this weekend! Mille merci, Chef! Hope you have an awesome week 💚
Even Chef's accent when he says "crunchy" and "crispy" is crunchy and crispy 😂
I’m grateful for the long videos. It give me an idea of the time involved in preparing the dishes. Excellent as always. Thank you.
Jack is certainly a key member of your team. You cook and he makes sure we see it. Hopefully he gets to partake of the results. It makes my mouth water.
damn of course hes getting some of all that god stuff
Love your videos chef. The longer the better!
Wow! Delicious! Can’t wait to do this one. Your videos are not TOO LONG - we would be delighted if they were longer. We love your tips, your humor, your stories, your teaching methods. ❤️ Thank you.
I have never added to your absolute fantastic collection chef Jean. I send this with all do respect. Before
the second round into the oven brush the skin with bacon grease. “Cowboy Rolland” A true chuck wagon steer driving trail cook. You two are legends two our harts
Those potatoes are gorgeous!
Hey chef jean, don't ever worry about the length of your video's! If people want to really learn how to cook they will enjoy watching you! The fact that you want to share all of your knowledge, 50 years of experience is to our advantage and we are so very grateful. I have tried your recipes and have more and more ppl coming to eat! Lol We love you, don't change a thing! I can't wait to try your potatoes! ❤
Chef sounds like he isn't feeling so good in this video. Even when you're not feeling well, you still produce content for us.
What an amazing, giving person. Always there for us. We love you, Jean-Pierre.
I just love twice baked potatoes!! Thank you Chef JP for all the amazing tips and tricks you are passing down to us comman people 😅
A few years ago I was looking for how to cook a really good baked Potato. I found this recipe called the worlds best Baked Potato. Coat a Baking Potato with good Olive Oil sprinkle it with Salt, I use Kosher Salt and then add fresh Cracked Black Pepper. It is AMAZING and very similar to what you described in this video. Very cool Chef!
My daughter in law worked at a "Potato Factory". Not sure if that's the right name but she told me how they made those great potatoes with the awesome skins. I used to wrap them in aluminum foil like mom used to make.
Mouth watering!!!! Instead of rolling the taters in olive oil at the beginning, try bacon fat! Your videos are NEVER TOO LONG!!!!!
It’s unconventional but I like jalapeños in mine. As always, looks fantastic, chef! 🙏
Those might be the most delicious stuff twice baked potatoes ever created❣️🤤❣️:)
I won't add or took out a single ingredients in there:)
Simply Perfect:)
Im doing it this week Chef:)
This was a trip back to the 1950s for me. One of the top 5 foods that I loved that my mother would make for us. She was wonderful!
Nice, excellent nice, my mom made twice backed potatoes to make an occasion extra special. I can't wait to watch this tonight. Chef you're the man 👨🍳
Chef! This my all time favorite way to make potatoes for The Perfect Steak. I thought I made them perfectly until seeing your recipe! You take this recipe up several levels, can't wait for the weekend to make this.....and it's only Monday! :-) Thanks chef!
That spud reminded Me of a coconut(as it should) "Dr. put the Lime in the ..." jus' teasing. I've clumsily made them B4. U can't go wrong!
I agree 100%. 🥔
Those little deep fried potato skins are great. A little Ranch dressing to dip them in and you have a treat better than French fries. I watch your show and immediately are hungry. Best cooking show on TV.
Your so right about prepping and freezing ahead
This potato ricer that I purchased on your website is AMAZING! I never thought I wanted or needed one much less a large one but WOW it has changed my life for sure. Everyone should buy one ASAP.
I usually use a elec. beater but I'll try this.
When I feel down and I see you posted a new video, it always cheers me up. Tank you for nice videos
Love from Swden
I have been making twice baked potatoes for years. The family loves them, but your way is different (better) than mine - starting with the potato ricer v. stand mixer to fluff up the potato. Also, a little more work with all the goodies (onyo, mushrooms, different cheeses, bacon bits, heavy cream, sour cream, etc.), but your potatoes look delicious. I'll be making this weekend. Thank you for teaching me the "right way" to make twice baked potatoes.
I could watch this for 3 days Chef! ❤I never knew about the slow cooking of bacon to get crunchy bits. I've been doing it wrong my whole life burning it. Thank you so much for the tip!
Nailed it again Chef! I have been making this similar recipe for years and my friends and family say mine are A-maaaaazing too! If folks think your videos are too long tell them to go to that tikky-tack-toe video instead! :)
Very nice indeed, I’ve never done them like this, I will make them but without the mushrooms as I’m unable to eat those at the moment. You’re videos are not too long, you make them so easy I even showed my son and he’s watching you too now.🥰
I,m emediately happy when Chef put Onio in a pen....must love this guy....Respect👌👌👌👌👌
I can always count on a recipe tried and true by this chef. It’s obvious he has perfected his recipes and techniques.
Morning Chef J-P, now that's a potato!! I can enjoy that for a light lunch or dinner. It is very nourishing and so fresh. Please take time, when cooking no person must rush as that is when things go wrong - accidents in the cook house :) making baked potatoes like this, is an art. Love your talk shows, thank you for showing and sharing, I have learnt so much. Many blessings, you are a real Treasure!
I love twice-baked potatoes. One of my favorite "fancy" potato side dishes.
It's a hard decision to choose the favorite between these, or fondant potatoes.
I love the way your eyes light up with the mention of butter simply sweet as.
Chef, we have some dietary restrictions and have to modify recipes. Many years ago I was taught about
Cuisine Minceur created by Chef Gerard. I modify your recipes as little as possible but it makes it possible to learn from you and enjoy your inspirations. Merci beaucoup Chef Jean Pierre!
A friend of mine showed me a similar recipe but with prawns and topped with cheddar cheese - bloody marvellous - great for dinner parties as you can do all of the prep and simply put them in the oven for 10-15 mins before serving - skins are very crispy and the potato just melts in your mouth
I just came across your food channel and I have to say NEVER say your videos are too long when you're delivering delicious food like this. I would rather watch a full video on stuff like this and learn something than watch someone blast through their process, so please keep up the awesome work =)
Your utubes are not too long
I can listen to you forever
we learn so much from you
God keep you safe
I tried this and it has blown my mind. It has changed the way i eat jacket potato forever!!! So much flavour!!
Thank you for sharing your recipe! I never thought to include mushrooms - that would give it a more meaty/earthy flavour. Cheers
I remember my aunt asking me to make a baked potato for the next family meal. Will definitely be following your recipe! Thank you, Chef JP!
As an enthusiastic home cook looking to increase skill, i cant but admire the love and joy Chef jean-Pierre displays for cooking and showing us these recipes and tricks. Lots of love from NL!
Videos never too long. Way better then Tik-Tak-Tok. The onyo only got a small mention . Great video as always. Making them tonight accompanied by a pepper steak.
I love how you take the most simple food and turn it into something outstanding! Watching your videos has elevated my cooking skills so much.
Good show, one of my favorite side dishes! I make these quite often, with all sorts of fillings and toppings. Spinach, feta and dill in the filling with tzatziki sauce on them after they bake. Or crispy ground beef with marinara sauce and mozzarella in the filling with pesto as a topping. Sour cream mixed with wasabi in the bottom of the potatoes, grilled chicken bits and vegetables in the filling (the chicken teriyaki would be goood) and then some more sour cream & wasabi on top. Endless possibilities!
The potato tops, with butter, S&P, and you’ve got a treat.
My 9 year old loves his intro and how he says, " well hello there friends!"
Never made these before. I've had them a few times, but never knew how to make them. Thanks Chef JP for this. Who doesn't love potatoes? I'm definately trying these. Years ago when I subscribed to your channel, I watched you make mashed potatoes...your the reason I have a ricer in my kitchen. I've never went wrong listening to your advise. Thanks, your the best. Cheers!!
Dont worry long videos are great we get more time to laugh and learn with you chef! I can't wait to try these twice baked potatoes in the next couple days they look super yummy. I would love it if you could do an episode on cooking Brussel Sprouts. Thanks for the good times and good food. God Bless, and stay safe out there Chef JP!
I think everybody here agrees that besides being a great chef, you are an excellent entertainer. Thanks.
This literally speaks to my heart. One of my all time faves!