This is How You Make a Twice-Baked Potato | Chef Jean-Pierre
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- Опубликовано: 5 фев 2025
- 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...
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❤️ Mesh Strainer: chefjp-com.3dc...
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❤️ Arbosana Extra Virgin Olive Oil: chefjp-com.3dc...
❤️ Potato Ricer: chefjp-com.3dc...
❤️ Silicone Baking Mat: chefjp-com.3dc...
❤️ Laser Thermometer: chefjp-com.3dc...
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❤️ Scraper / Chopper: chefjp-com.3dc...
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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.
This man is pure joy.
🙏🙏🙏❤️
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
I absolutely love jean pierre!! But I also watch, not another cooking show.
From Idaho, I approve this video!
You got any potatoes up there ?
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
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.
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!!!!
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 ...
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.
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.
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 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
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..
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!
Merci Beaucoup Chef !!!! Tres Bien, Les pommes sont magnifique !!!
Isn't it wonderful when you see a brilliant person demonstrate and teach their skill, and make it seem so easy!
Thank you 🙏
I’ll never complain about how long your videos are. I learn a lot from you. I appreciate everything you do.
I bought a potato ricer just because he told me to and it was not a mistake. They are super to use.
Those potatoes are gorgeous!
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”. 🌺
Oh my goodness 😵🥰🥰🥰
Dear Chef Thank you
Yet again!
⭐️⭐️⭐️⭐️⭐️
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 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.
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!
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
This is a man that is much more than a chef. He loves to cook and is a great teacher. He likes to teach you, not make you think cooking is hard. I was just a regular house wife cook but. Chef has taught me how to feed my family well. Thank you chef.
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!
Jello salad: fix up your jello then put it thru potato ricer as the base of a fruit salad or fruit & cheese dessert. Looks real cool!
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.
This man must be protected at ALL cost! What a gem for society, thank you Jean-Pierre!
This dude always cracks me up! Someone please give him his own Food Network show already. *praying hands*
I really enjoy watching these videos because of the pace , instructions, and commentary. I am sure I would still watch a 3-day long video, let the haters hate on the length, there are fast forward and faster play options they can use.
🙏❤️👍
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 🥰
I do "if it's twice baked potatoes". "If it's" in the fridge or cupboard then that's what's going in! 30yrs on my kids still love this comfort food! I don't pipe the filling, just spoon it in! Easy peasy!
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!😍
"My Friends"... I love Jean-Pierre's recipes, methods, and demeanor. He always burns himself when he tastes his finished product. He's hilarious! It's AMAZING!!!
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!!
Please don't shorten you vedios I love to watch all that you do for your recipes . You are my favorite RUclips channel .
Videos are never too long!!!
The longer the video, the better. Cuz i love your energy when you cook! You are the coolest chef ever 😊
😊 thank you 🙏 ❤️
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!!!
Some of us love long videos, this is a blessing.
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.
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.
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 😁
I bake the potatoes on the smoker both times. Very good if you like smoked food.
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
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 💚
Chef, I learn something new every time you and your crew present a new video. Thank you.
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!
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, your videos could never be too long. Every minute is stuffed with your knowledge and your sparkling personality!
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 !!😀
a 80 ans je suis plus qu,un fan j,ai essayé plus de 80% de vos recettes et mes siblings et amis sont a chaque fois émerveillés apres avoir commencé a cuisiné avec le livre du chef pépin j,ai enfin trouvé mon maitre merci chef et surtout n'arrêté jamais
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...
Morning chef from the west of Ireland. What a wonderful teacher you are. Fabulous food and good company.
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.
Prettiest best looking twice baked potato I have ever seen! I’m drooling! ❤❤
Chef, your videos could never be too long! I could watch you all day!! Potatoes look yummy😋!
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! ❤
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.
Once again , consistently not too long. Thanks Chef.
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!
Your so right about prepping and freezing ahead
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.
I as well do not care how long your videos are, they are full of great teachings, fun, and very entertaining! no matter what, take your time and be you, we love you for it!
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 👨🍳
Merci beaucoup je vous apprécie beaucoup pour votre cuisine moi je suis on Sierra-Leone pour les bon conseil
Love your videos chef. The longer the better!
My father would make these from time to time; they rocked. I was too young to know anything when I was a child about what he did. He told me that I would regret not spending enough time in the kitchen with him. He as right of course. I can cook, but nothing like him or you. You remined me so much of him when in the kitchen. He would slap all this together in minutes flat and we would eat. My father was quick, precise and one hell of a cook. Bless you my friend.
I love EVERY video!!! Don't worry about how they long they are, I love the wealth of knowledge I'm receiving!!! Thank you so much for sharing!!
Your videos remind me of what the Food Network used to be when I watched Emeril Live and other REAL TIME cooking shows! I miss those kinds of shows but your videos are perfect 😘🤌🏻
No worries. I can watch your videos all day.
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.
Off al the videos in my feed..these are the best..funny informative…pure gold. When a master doesn’t take him self too serious..it’s always gold.
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:)
"Texture is the conductor of flavor. "
Chef is pretty energetic for 70yrs!
Impressive!
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
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,m emediately happy when Chef put Onio in a pen....must love this guy....Respect👌👌👌👌👌
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.🥰
Sensationale! The moment the potato is cut open is proof that it's worth the many steps, and the variety of choice ingredients!
My ears caught your important words about the value of *texture*!
Worth every calorie, Chef!
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 😅
I think everybody here agrees that besides being a great chef, you are an excellent entertainer. Thanks.
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.
I could listen to you all day - I watch so many of your videos that I probably do view it all day (I'm retired/disabled and there isn't much I can do from a physical standpoint, but I have good videos like yours)! My late husband taught me to use the round steel ricer to do apples for applesauce but it works great on potatoes as well. Thank you for imparting your knowledge! I love to cook, and seeing things being done helps me to learn. God Bless you Chef and Jack!
Only you Chef can take a humble Potato and turn it into a masterpiece!!! I always enjoy your videos... you're the best, so don't worry about how long your videos are.
I watched the Mac and cheese and watched it a couple times. I went to a cheese factory and got nice cheese. I told the lady I didn’t like blue cheese. She gave me a sample and I loved it. She said it was Maytag like washer and dryers? She said yes. Lol I’m not sure if she was messing with me or not. My wife and I had our tablet and followed your video. It wasn’t a good looking as yours or as smooth. But we want do the blue box again. Next time we are going to put ham in it.
The cheese place is in Jefferson county,NC. On certain days you can take a tour to watch. The store is across the street. Beautiful mountains. The town reminds me of the Walton’s.
I’m no chef but even if you don’t have all the kitchen tools you do it’s still doable. We used day old country bread for bread crumbs. Usually I throw it out to the birds. Now me and my wife are going through the videos to see what we want to tackle next. I still don’t have a lot of faith in myself. But I’m learning and it’s fun. Blue box is crap.
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 =)
Meeting him and taking one of his classes is on my bucket list! ONYON! 💖💓
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 love you're "EXCESS" whenever you get the chance! I live my life like that! 'throw in a bit more butter, add a little more color, add to the story." Luv you Chef J.P.!
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%. 🥔
I'm so grateful to have found you on RUclips. I originally found your channel on tiktok but deleted the app. I'm glad i can still learn from you here.
🙏🙏🙏❤️
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!!
My favorite chef 100 times over!!!!
Chef another great way to cook potatoes 🥔 I loved this recipe I’m going to try to make them thank you for sharing god bless
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.
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!
My wife and I are in our 70s and buy on-sale items whenever we can. A 10 pond bag of potatoes was on sale at our local store for .99 cents. What would we do with 10 pounds of potatoes? Today I peeled and diced all 10 pounds, double rinsed them filled a large cook pot with water salt and a slight shake of garlic powder. Brought it close to boil, reduced the heat to a low simmer for 2 hours. Spuds were done with edges still sharp and not mushy. Fired up my Kitchen Aid mixer with the wire whisk beater and put in half the potatoes. Added 3/4 stick of butter, a large scoop of sour cream and a small amount of milk. Beat them into submission until creamy with maybe a chunk or two still present so folks wouldn't thing they were out of a box. Two batches for the mixer filled 9 plastic to-go trays. When they were room temperature I put them in the freezer. No wasted potatoes. Won't have to buy anymore until probably November. So what if it took me three to four hours? What else do I have to do? I don't have my Harley anymore.