Defenetly. The only thing this person could get better is the additional use of the metric system :D God how much I hate it to convert every single recipy :D
im 12 years old and i really love to cook when i grow up i wanna have a restaurant with my mother and maybe watching some of these videos could help me and i love making baked potatoes so i could try this next time i make some
I have never seen a video you've made that I didn't like. Just flawless production, great delivery, no annoying extra nattering, and amazing recipes. Just puts me in a great mood every time.
When I heard that Julia Child had died, I was driving and had to pull over to cry. You are the first ray of sunshine in my culinary world since then. In a world where the quality of a chef seems to be measured by the brashness of their attitude and the heat of their sauces, you are a true artist.
Debbie's Back Porch samezies!!!!! Also, it was Chef Justin for me, the old Cajun man from Lewsiana (accent) that whistled while he talked and talked to the food like it was a person. "Get back in that pot..."
I made these tonight. My girlfriend said it was the best I ever made. She especially liked how the tops came with the toasted crown. She liked the potatoes but she loved how cute they were. I got unexpected points for making the whole thing cute. Guys....never underestimate making something "cute." Those points are hard to get but so easy to lose.
Chef John, the only issues with your videos is that I only have approximately 52 hours of them to view. Can you please like, just chain yourself to the kitchen, and film 24/7? You give me so many inspirations as a home chef and every technique and recipe of yours I try is just magnificent. I feel as though you should be the President of the CIA. Seriously, your teaching skills are beyond reproach. It's like your life gave good luck the old tappa tappa! Enjoy! :)
He'd certainly make a better CIA president than Ferdinand Metz , who held that job back when I was a student there back in the 1990's. I never warmed to that pompous sob.
I did this today and it was spectacular!!! I used Parisian cheese, smoked Gouda cheese, plus a little chopped garlic. Thanks for the recipe/technique!!!
Best Line ever in The Beef on Wecht Video....." I dip, You Dip, We Dip!".....when that was a " Thing" i was the closing Chef, and my crew always wanted to "Dip" instead of cleaning
This was the first Food Wishes video I ever watched. Sometimes I come back and watch it again just for nostalgia's sake. Also, I'm making these tomorrow with a couple of Chef John's Manhattan Fillets. nom nom nom
Lifesaver, Bro! The wife asked for twice baked potatoes as a side for dinner... I was aware of them conceptually, but my brain turned this into a huge deal!
I made this recipe a year ago. The first time I ever cooked. Ever since then I’ve improved every day and went from not knowing how to boil pasta to regularly cooking daily! Thanks for giving us so much confidence chef John!
Already have made this recipe 3x since I discovered it a month ago! I also made these for Christmas dinner this evening as well and they are piping away in the oven now! 🙌🏼🎄❤️
Also at 3:20 ... 'people like things that are taller,,, thats why tall people make more money than short people... true story' ... hilarious, pmsl-ing here
One of the great things about this recipe is that it's super convenient to make a bunch up and store in the fridge/freezer before the second bake. Whenever you get hungry, just pull one out and pop it in the oven. Tastes better than a normal baked potato and takes a lot less time to cook.
I used red skin potatoes, no need to oil them, just clean and leave wet. Nuke for 5 minutes. Then bake for 10 to 15 minutes at 350. Saves a lot of time. Depending on size, you may need to bake longer. Same instructions as above. I used 2 Tbsp, "Tastefully Simple" Spinach & Herb dip mix and 2 Tbsp "Tastefully Simple", Bacon Bacon. with 2 Tbsp each of mayo and sour cream. Don't need the egg, it's in the mayo. Bake on oil sprayed alum foil till toasted. Thanks Chef for the addition of the tops becoming part of the bottom! Great Idea! Love your work!
I just tried this tonight. It was the best baked potatoes... actually mashed potatoes hehehe. I didn't perfected it because the skin was too fragile. The filling was superB. This is a must try! :) you won't regret it.
+Stefany Herrera It's great for Erectile Diss-FUNKtion. Don't you Dare Dis Chef John, or else he'll screw with your Junction, Box that is...!!! Speaking of Junction Boxes, Chef John's profuse usage of cayenne makes his dishes 'Electric.'
the reason is that Chef John does what Chef John wants. and also, cayenne pepper sort of activates your taste buds a little more and allows you to taste things with a deeper sense than normal
I found this video about 4 years ago & it is my GO TO for anytime I want to impress anyone. I cant thank you enough for all the compliments I get. People have told me it's the best baked potato they've ever had & I'm surprised more places dont do this. I will always be grateful.
Putting the potato top in the bottom shell is why you are a chef and I just cook. I do, however toast the shells before filling them. Thanks for all the inspiration. Looking forward to the future.
I added some crumbled bacon and chopped white onions. I had Jack cheese on hand, used that. OMG! These are just so beautiful and SO VERY DELICIOUS! Thanks, Chef John!
Made these last night for a date. Put the filling through a ricer and added bacon and crispy onions along with everything else John used. Turned out so good
I like your videos, thanks. I have done these a few times, but they did not look quite as good as yours. I reckon I'm gonna be watching a whole load of your videos. I'm gonna make these lovely little puppies this week!
i nuked em for 5 minutes in the microwave and that worked pretty good...i couldnt wait an hour, but i finished them on the oven. it worked out perfectly. thanx for the pointers chef john. your channel is my favorite one on youtube!
Somewhere around the moment you were saying not to add the same ingredients as you do since it's a technique video, not a recipe, I thought to myself "Hmmm, how about maybe adding something green, like some herbs, maybe green onions, and maybe some cheese, and something with a little spice, like chili powder or cayene..." What you do next? Add all of the abovementioned in xd
I just started a diet. The FIRST one I've ever done. It has promise. You can eat anything you want as long as it's a potato. Slice them, dice them, shred them, mash them, fry them, bake them, season them any way you wish. You can even have a tiny bit of butter or sour cream, as long as 95% of what is there, is potato!. This looks great!
This was great. Loved that you put the top skin inside. Think I will do that next time and add some fresh parm underneath. Will also try the baking them again. I usually warm them then top with parm and broil until crispy.
Chef my hats off to you, not only do you have great vedios but I don't think I could ever get tired of your voico, so pleasant and your words so well pronounced. Please keep showing us good things to cook. God bless. And thank you.
Just binge watching these vids all day today because they're so relaxing and calm, don't ever change the way you make your vids..for some getting Disney's up vibes
For years, my family favourite is that after scooping out the potatoes, I make a white cream sauce, add chopped hard boiled eggs and chopped crisp bacon or ham and onions, I fill the potato shells with this, then top with the mashed potatoes and bake in the oven until crisp on top. Yummy!
Thank you for the inspiration. I added cheese, chive n garlic butter as well as corn and red kidney beans to them. Made for a super yummy weeknight dinner.
Are any linguists watching this? I'd like to know where this guy's accent is from. Don't get me wrong...I love his videos, and he always shows us how to prepare super food! But...I can't pin down his accent! His speech does the opposite of what a Valley Girl would do, with her (very annoying) rising emphasis at the end of a sentence that makes them sound like they're perpetually asking a question. His accent is not the same at all. Yet, there's something about the sound of the end of his sentences that I can't quite pin down. It's an odd accent. If anyone can shed light on this, it would be appreciated! In the meantime, I'm going to make some twice baked potatoes! ;-)
Robert Doty I can't shed light on the accent but I HAVE to tell you to watch his baklava video. His intonation is so much more pronounced in that video.
He has a radio voice to me. I love the way he talks. Reminds me of someone’s on NPR’s “All Things Considered” or CBS’ Sunday morning show. My guess is he’s from somewhere in New England but has radio/voiceover training.
Robert Doty, He mentioned in another video that when he's laying down narration after filming, he pieces it together from many different takes, so the speech rhythms we hear in the finished videos are artificial. I just watched an extended interview with him (also here on UA-cam), and his regular speaking voice has none of the little upswings at the end of sentences. Which is a bit of a disconnect, since they're such a notable and consistent feature of his videos, but he's still the same funny Chef John.
I just made twice baked potatoes utilizing the basics of your formula & embellishing them with my own personal touch. Cream cheese I’d mixed with multi coloured peppers & onions, plus regular cream cheese, heavy cream, butter, egg, shredded Swiss cheese & lots of my own blended seasonings. They look, taste & smell incredible! I have them in fridge until a special lobster birthday dinner for 2 of my friends tomorrow evening. Thank you for teaching me & others so well!❤️
I'm about 6'1", but i think its kind of stupid but even though less then 10% of people are 6' or taller, about half of fortune 500 CEO's are over 6'. Most US presidents have been over 6' tall too. It's kind of stupid but people subconsciously view tall people as being better leaders so their more likely to get promoted.
+Brianna S Ive been making these for years, but if you're at a potato bar, do NOT take your potato straight there. Go to your table, scrape out most of the potato, the same way as if you are making twice baked. Put it about halfway back in, go to bar, fill up with your broccoli, etc., and then place the rest of the potato back in, and smush around. You'll like your potato so much better!
Damn, I LOVE twice Baked Potatoes!! I had Stuffed Potatoes at a fancy restaurant in Toronto, my Boyfriend took me to dinner for my 18th Birthday, and the potatoes were baked, scooped out of the shell, mixed with something that I still don't know what it was, and piped back into the potato shell, and baked just until slightly brown on the ridges of the piping. They MELTED in your mouth!! SO SO GOOD!! I would PAY Big Time if I only knew how they were made. It was like they were made of whipped cream they were SO light and fluffy! And if they weren't that good, they wouldn't be the only part of the meal I still remember after all these years. If anyone has any ideas I would LOVE to hear them!
I will employ this technique for my next twice baked potatoes. It is amazing how a little effort can make all the difference in the final presentation.
Check out the recipe: www.allrecipes.com/Recipe/230747/Chef-Johns-Twice-Baked-Potatoes/
Food Wishes I’m going to make these with duck breast for Christmas Eve dinner! 🥔 🦆 🥗 🎄 😋
Thanks
400 f to c is 204 or just in 200 °c is enough.
Thank you so much for all of your wonderful recipes and your sense of humor!!! All the best to you!!!
Earth could really use more people like you Chef John.
Defenetly.
The only thing this person could get better is the additional use of the metric system :D
God how much I hate it to convert every single recipy :D
Less Beibers, more John's
MetalheadBuser I have the exact opposite problem.
Augusta Sister 😂😂😂😂😂
ua-cam.com/video/wuh3Edfmm_s/v-deo.html
im 12 years old and i really love to cook when i grow up i wanna have a restaurant with my mother and maybe watching some of these videos could help me and i love making baked potatoes so i could try this next time i make some
+Kkutie Fan hahaha you're cute.
+Kkutie Fan Hey that's a great goal to have! Good luck!
thanks!!!!!
I hope you get your dream 💙
Go for it, young boy!!!
I have never seen a video you've made that I didn't like. Just flawless production, great delivery, no annoying extra nattering, and amazing recipes. Just puts me in a great mood every time.
Me too-and at any time of the day or night!!
Right.... Hes awesome and makes me giggle sometimes too.
Johann Larkin He’s the best
obviously you never actually tried his recipes. this channel is not a cooking channel buty a food entertainment channel.
I've tried probably 15 of his recipes and they've always come out very well
When I heard that Julia Child had died, I was driving and had to pull over to cry. You are the first ray of sunshine in my culinary world since then. In a world where the quality of a chef seems to be measured by the brashness of their attitude and the heat of their sauces, you are a true artist.
Debbie's Back Porch And that's why we (Chef John and I) are fans of Alton Brown.
Hey~ Me too! Good Eats is my favorite cooking show!
I grew up watching Julia Child on PBS stations in new york she was awesome.
Sadly Even Julia could not stay a child forever. RIP random American cooker kitchen person. Valhalla accepts you and the boat to Shaan is on its way
Debbie's Back Porch samezies!!!!! Also, it was Chef Justin for me, the old Cajun man from Lewsiana (accent) that whistled while he talked and talked to the food like it was a person. "Get back in that pot..."
I made these tonight. My girlfriend said it was the best I ever made. She especially liked how the tops came with the toasted crown.
She liked the potatoes but she loved how cute they were. I got unexpected points for making the whole thing cute. Guys....never underestimate making something "cute." Those points are hard to get but so easy to lose.
Came for the techniques, stayed for the dope new rhymes. Thanks for posting.
Word...
@@fhhfgj Four year old UA-cam comments have just made my day. Damn. Maybe this is why my therapist keeps telling me I suck.
😂😂😂
On it 🤣
My mother made these when i was a young lad, she used corned beef and onion in the mix.....Loved them.
That sounds good. Must try it.
That's called corned beef hash here.
Ranjit
I thought corned beef hash contained diced potato.
My wife makes it with smashed potatos
My Mum did it the same way as yours
Chef John, the only issues with your videos is that I only have approximately 52 hours of them to view. Can you please like, just chain yourself to the kitchen, and film 24/7? You give me so many inspirations as a home chef and every technique and recipe of yours I try is just magnificent. I feel as though you should be the President of the CIA. Seriously, your teaching skills are beyond reproach. It's like your life gave good luck the old tappa tappa! Enjoy! :)
He'd certainly make a better CIA president than Ferdinand Metz , who held that job back when I was a student there back in the 1990's. I never warmed to that pompous sob.
cringe
i love his personality he calms me down SOME HOW!???
Yailene ruiz I could calm you down EVEN BETTER on our trip to Hawaii.
I did this today and it was spectacular!!! I used Parisian cheese, smoked Gouda cheese, plus a little chopped garlic.
Thanks for the recipe/technique!!!
I actually began watching him because I loved his voice and sense of humor. This guy is hilarious and amazing!
9
BlobBlobers I
Best Line ever in The Beef on Wecht Video....." I dip, You Dip, We Dip!".....when that was a " Thing" i was the closing Chef, and my crew always wanted to "Dip" instead of cleaning
This was the first Food Wishes video I ever watched. Sometimes I come back and watch it again just for nostalgia's sake. Also, I'm making these tomorrow with a couple of Chef John's Manhattan Fillets. nom nom nom
"Short and fat is better than long and skinny" i see what you did there. Chef.
😂😂
+Nyssalove 😂😂😂
lol 👌
that's what she said
😂😂😂😂😂😂
you have by far the best cooking channel on youtube!
Janos Pergely cooking with dog
I love chef John and Jenny Can Cook. Informative, friendly and entertaining! How great is that??
Lifesaver, Bro! The wife asked for twice baked potatoes as a side for dinner... I was aware of them conceptually, but my brain turned this into a huge deal!
I love your voice. I listen to these videos while I do my house chores. They make me giggle.
Your voice is much soothing. One would fall asleep listening to your voice. You'll be a good fairytale teller.
I made this recipe a year ago. The first time I ever cooked. Ever since then I’ve improved every day and went from not knowing how to boil pasta to regularly cooking daily! Thanks for giving us so much confidence chef John!
I tried this today for lunch and it was a total success, my family loves it and so do I. Thank you!
Already have made this recipe 3x since I discovered it a month ago! I also made these for Christmas dinner this evening as well and they are piping away in the oven now! 🙌🏼🎄❤️
"Short and Fat, is always better than long and skinny" I'm dying over here lol
Also at 3:20 ... 'people like things that are taller,,, thats why tall people make more money than short people... true story' ... hilarious, pmsl-ing here
+steadiecee warren buffet is not tall
You are the Darth Vader of your Twice Baked Potat-er.
***** Ralph Nader
bmortloff James Spader
+Cat Tobin Bill Hader? I know, it's a stretch...
+Cat Tobin Allie Gator?
you are your james tudor of your twice baked tuber
One of the great things about this recipe is that it's super convenient to make a bunch up and store in the fridge/freezer before the second bake. Whenever you get hungry, just pull one out and pop it in the oven. Tastes better than a normal baked potato and takes a lot less time to cook.
I used red skin potatoes, no need to oil them, just clean and leave wet. Nuke for 5 minutes. Then bake for 10 to 15 minutes at 350. Saves a lot of time. Depending on size, you may need to bake longer. Same instructions as above. I used 2 Tbsp, "Tastefully Simple" Spinach & Herb dip mix and 2 Tbsp "Tastefully Simple", Bacon Bacon. with 2 Tbsp each of mayo and sour cream. Don't need the egg, it's in the mayo. Bake on oil sprayed alum foil till toasted. Thanks Chef for the addition of the tops becoming part of the bottom! Great Idea! Love your work!
Just made these, they turned out fantastic. Used the egg, added plain yogurt, chives, and bacon pieces for the home run. Thanks Chef John!
I just tried this tonight. It was the best baked potatoes... actually mashed potatoes hehehe. I didn't perfected it because the skin was too fragile. The filling was superB. This is a must try! :) you won't regret it.
next time you make remember to save some for me friend lol =D
Sure hehe :P
Made this tonight and I added extra cheddar cheese and garlic powder to mine. Went so good with my fried chicken tenders! Thank you ❤️
Is cayenne chef johns favorite ingredient? It's like in every recipe even the cookies 😆
+Stefany Herrera guess so
+Stefany Herrera What's funny is, there's only ever been ONE recipe that I liked cayenne in ... until Chef John!
+Stefany Herrera It's good for digestion too!
+Stefany Herrera
It's great for Erectile Diss-FUNKtion.
Don't you Dare Dis Chef John,
or else he'll screw with your Junction,
Box that is...!!!
Speaking of Junction Boxes, Chef John's profuse usage of cayenne makes his dishes 'Electric.'
the reason is that Chef John does what Chef John wants. and also, cayenne pepper sort of activates your taste buds a little more and allows you to taste things with a deeper sense than normal
Putting the top into the bottom is brilliant - makes it look fancy, and doesn't waste the top of the potato. Thank you, Chef!
I found this video about 4 years ago & it is my GO TO for anytime I want to impress anyone. I cant thank you enough for all the compliments I get. People have told me it's the best baked potato they've ever had & I'm surprised more places dont do this. I will always be grateful.
I love him I love the style of cooking
"shepherds pie!" these scream. "make us little shepherds pies!"
what a brillent idea,,, thanks!!!
Reece Crump Or fish pie! Nom.
Wow, that was my second thought on seeing this video. My first thought was to bury some chili down there under the taters.
What a great idea
Oh I'm stealing that idea. Thanks!
you're welcome famous rappers looking for dope New rhymes xD
Gyspy Rayne I know that was so damn cute to me lol
Word to your mother
Putting the potato top in the bottom shell is why you are a chef and I just cook. I do, however toast the shells before filling them. Thanks for all the inspiration. Looking forward to the future.
HOW can 574 NOT like Chef John's recipe/recipes?
Recipes and demonstrations are clear, informative and easy!!
Made them tonight,with roast chook and veggies.Jolly Fine Tucker! TY
Ripped, saved In the mind recepie book, technique department.. and fronted for next use
I love you chef John. You’ve helped me grow as a home cook and as a teacher/coach/consultant. Stay cheesy my man
I added some crumbled bacon and chopped white onions. I had Jack cheese on hand, used that. OMG! These are just so beautiful and SO VERY DELICIOUS! Thanks, Chef John!
0:30 "just like selecting a chef, short and fat is always better than long and skinny"
I'm tall and fat, can I still be a chef
When I make mine, I whisk up the egg white and carefully fold that into the mixture. It makes it lighter is consistency
I would just add a little extra with cheese and piping the filling back in using a star tip with piping bag for more visual flair.
Made these last night for a date. Put the filling through a ricer and added bacon and crispy onions along with everything else John used. Turned out so good
I have been making 2X baked potatoes all my life and mine are no where near as elegant! "Put the top in the bottom". Genius!!! Thank you Chef John!
I like your videos, thanks.
I have done these a few times, but they did not look quite as good as yours.
I reckon I'm gonna be watching a whole load of your videos.
I'm gonna make these lovely little puppies this week!
I would not resist putting some cheese on the top for the second baking.
There goes the potatoey crispocity...
@@angelined9814 Cheese can get crispy too!
you just crushed my ego. Yes I'm short. lol
Am tall, still don't make enough money like he said tall people make.mabye trucks driver don't make enough.
that does not mean i don't like the potato.
+sam carey hey don't worry!! just look at Danny Devito!
+Jellyondatoast Or even Madonna!!! She is very short!!!
puppetmasterin ...and fat-headed!!
Chef John your videos make me feel the same kind of happiness that Christmas Eve does.
i nuked em for 5 minutes in the microwave and that worked pretty good...i couldnt wait an hour, but i finished them on the oven. it worked out perfectly. thanx for the pointers chef john. your channel is my favorite one on youtube!
I like to cook but i watch these for a laugh ahah your some funny man, some of the things you say and how you say it haha
Somewhere around the moment you were saying not to add the same ingredients as you do since it's a technique video, not a recipe, I thought to myself "Hmmm, how about maybe adding something green, like some herbs, maybe green onions, and maybe some cheese, and something with a little spice, like chili powder or cayene..." What you do next? Add all of the abovementioned in xd
This is great and you are fabulous! Great commentary, comical
Twice-baked potatoes were one of my favorite things growing up can't wait to make this
I just started a diet. The FIRST one I've ever done. It has promise. You can eat anything you want as long as it's a potato. Slice them, dice them, shred them, mash them, fry them, bake them, season them any way you wish. You can even have a tiny bit of butter or sour cream, as long as 95% of what is there, is potato!. This looks great!
loved the commentary!
That's way sexier that a potato should ever be!
I have watched like 25 videos love them all
This was great. Loved that you put the top skin inside. Think I will do that next time and add some fresh parm underneath. Will also try the baking them again. I usually warm them then top with parm and broil until crispy.
Chef my hats off to you, not only do you have great vedios but I don't think I could ever get tired of your voico, so pleasant and your words so well pronounced. Please keep showing us good things to cook. God bless. And thank you.
Your instruction is just so relaxing to listen to
These look so SUPER delicious! Bravo Chef John! Bravo!
市丸乱菊
I frikken LOVE you!!!!!!!!!! This was a HIT with the family tonight!
I just came here for a recipe. I found a treasure. You, sir, are both entertaining and to the point. Thank you!
My bf are making these for dinner tonight. So excited, can't wait to taste these. 😍
Awesome Recipe I will put some of my special additions and go for it !
Thanks for the tips Chef mmmmmmmmgood !!
You are hilarious ! I love your channel !!
Thumbs up for the cayenne pepper at 2:17 Chef John.
high5en Another thumbs up for the "paprika" at 4:10.
Just binge watching these vids all day today because they're so relaxing and calm, don't ever change the way you make your vids..for some getting Disney's up vibes
For years, my family favourite is that after scooping out the potatoes, I make a white cream sauce, add chopped hard boiled eggs and chopped crisp bacon or ham and onions, I fill the potato shells with this, then top with the mashed potatoes and bake in the oven until crisp on top. Yummy!
Um...YUM!
3 likes
@@72572 8
lol
Chef John should really write a conspiracy theory book called: Tall people make more money than short people.
"It's not a tuber" Arnold Schwarzenegger in Kindergarten Cop.
John G
That really made me laugh!! Good one!
I really needed a good laugh. Thank you so much
Thank you for the inspiration. I added cheese, chive n garlic butter as well as corn and red kidney beans to them. Made for a super yummy weeknight dinner.
This may be the first thing I actually have the motivation to make. Seems easy enough, and I really really love potatoes.
lol i love his voice :D
Are any linguists watching this? I'd like to know where this guy's accent is from. Don't get me wrong...I love his videos, and he always shows us how to prepare super food! But...I can't pin down his accent! His speech does the opposite of what a Valley Girl would do, with her (very annoying) rising emphasis at the end of a sentence that makes them sound like they're perpetually asking a question. His accent is not the same at all. Yet, there's something about the sound of the end of his sentences that I can't quite pin down. It's an odd accent. If anyone can shed light on this, it would be appreciated! In the meantime, I'm going to make some twice baked potatoes! ;-)
Robert Doty I can't shed light on the accent but I HAVE to tell you to watch his baklava video. His intonation is so much more pronounced in that video.
He has a radio voice to me. I love the way he talks. Reminds me of someone’s on NPR’s “All Things Considered” or CBS’ Sunday morning show. My guess is he’s from somewhere in New England but has radio/voiceover training.
Robert Doty, He mentioned in another video that when he's laying down narration after filming, he pieces it together from many different takes, so the speech rhythms we hear in the finished videos are artificial. I just watched an extended interview with him (also here on UA-cam), and his regular speaking voice has none of the little upswings at the end of sentences. Which is a bit of a disconnect, since they're such a notable and consistent feature of his videos, but he's still the same funny Chef John.
upstate new york
That looks so good! :o
I just made twice baked potatoes utilizing the basics of your formula & embellishing them with my own personal touch. Cream cheese I’d mixed with multi coloured peppers & onions, plus regular cream cheese, heavy cream, butter, egg, shredded Swiss cheese & lots of my own blended seasonings. They look, taste & smell incredible! I have them in fridge until a special lobster birthday dinner for 2 of my friends tomorrow evening. Thank you for teaching me & others so well!❤️
Made this today and the twice baked potatoes turned out great! I added parsley and garlic powder. Thank you for sharing ☺
This video made me laugh! Uber tuber
i followed the recipe exactly.voice over and everything.
*Chef John throws in half a stick of butter* “Really not a lot could’ve used more.”
I loooove thisssss recipe and techniques video, i’m going back and forth watching it for years now
My gosh!!!! I just made these today for dinner and they came out absolutely delicious!! Thank you Chef John!!!!!
This video was awesome!!! but I couldn't help notice that you kinda sound like Seth Rogen! #thebestever
omg yes
I think I watch these videos because I'm addicted to... food porn..
"tall people makes more money than short people true story"😂😂
Riiiiiiiiiight
It's a real fact
I'm about 6'1", but i think its kind of stupid but even though less then 10% of people are 6' or taller, about half of fortune 500 CEO's are over 6'. Most US presidents have been over 6' tall too. It's kind of stupid but people subconsciously view tall people as being better leaders so their more likely to get promoted.
I'm short and well this has been true.. Yet, it is time for us petites to get our breakthrough 🤣
Tall people are more capable. Don't tag me
I really like this! I also like normal baked potatoes but all the flavor only sits on top and with this, the flavor is evenly distributed all over 😋
+Brianna S Ive been making these for years, but if you're at a potato bar, do NOT take your potato straight there. Go to your table, scrape out most of the potato, the same way as if you are making twice baked. Put it about halfway back in, go to bar, fill up with your broccoli, etc., and then place the rest of the potato back in, and smush around. You'll like your potato so much better!
My very favorite Chef!!
Love his sense of humor.
pro tip, use canned evaporated milk in this or mashed potatoes, youll thank me later.
OMG I want to eat this every single day until I die.
emily AtomicGirl shull will you become the new cheesy potatoe lady???
Seth Rogan?
1ceYourPimpHand not even close
Wow I now only want to watch this guy's cooking videos. He just makes it so much more fun and I like that he invites personal inspiration
Damn, I LOVE twice Baked Potatoes!!
I had Stuffed Potatoes at a fancy restaurant in Toronto, my Boyfriend took me to dinner for my 18th Birthday,
and the potatoes were baked, scooped out of the shell, mixed with something that I still don't know what it was,
and piped back into the potato shell, and baked just until slightly brown on the ridges of the piping.
They MELTED in your mouth!! SO SO GOOD!!
I would PAY Big Time if I only knew how they were made.
It was like they were made of whipped cream they were SO light and fluffy!
And if they weren't that good, they wouldn't be the only part of the meal I still remember after all these years.
If anyone has any ideas I would LOVE to hear them!
I swear I had my pants on earlier...
lol UBER TUBER....dork...hahha...good stuff though
Chef John sounds a lot like Seth Rogen...lol
I will employ this technique for my next twice baked potatoes. It is amazing how a little effort can make all the difference in the final presentation.
i can't wait to make these for my boyfriend when he comes home from work :) thank you chef john you have taught me so much about cooking