CHEESE STUFFED POTATOES | CHEF JEAN-PIERRE
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- Опубліковано 10 лют 2022
- Hello There Friends, Today I'm going to make my Favourite kind of Potatoes! Potato Fondant, or Potatoes Stuffed with Cheese. These Potatoes are a great hearty side dish that you can really make alongside anything! Even amazing straight out of the fridge just to snack on! Let me know what you think in the comments below.
RECIPE LINK:
chefjeanpierre.com/recipes/po...
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Hearing chef Jean Pierre say “Well hello there, friends!” pretty much just starts your day off positively. Man I love this guy. 🙌
Greetings: alleluia amen 🙏: ( btw) Mr. Fabulous ( chef 👩🍳) Jean-Pierre , thank you: again, Mr. Fabulous ( chef 👩🍳) Jean-Pierre, thank you: Greetings from southcentral Texas USA 🇺🇸, North America
Greetings: alleluia amen 🙏:,( btw) the video is outstanding, again, the video is outstanding
Greetings: alleluia amen 🙏: in thanksgiving: GOD BLess
Greetings: alleluia amen 🙏: Enormous Hug 🤗, Love ❤️, wishing you a blessed afternoon and a fabulous evening ahead, and, in thanksgiving, it will be incredible to try this amazing 😉 recipe out very soon !
Greetings: alleluia amen 🙏: ( fwiw) the potatoes 🥔 have a stunning shape and it is my guess that they taste beautiful! I will be sure to try this out ( with great enthusiasm) in the Very, Very, Viery Near Future! Amen 🙏
Imagine experiencing 70 years of everything life throws at you, and it's a lot, but still make videos to help others with a smile on your face. These videos brighten my days. Thank you Chef!
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Finally I know chef Jean Pierre's age . He's 70 and still going strong. God bless him many more years to come and show us how to cook delicious food!
70 is the new 50!
He’s 70? I never would have guessed!
If I'm having a down day, then can watch Chef and he just makes me smile. Plus the recipes are great. I've made a number of them over the past year
Me to :)
Strangely i have found myself turning to Jean Pierre whilst having a few glasses of happy juice on a Friday or saturday evening ... Far more entertaining the bay watch or x factor .. WE WANT JEAN PIERRE ON TV 5 NIGHTS A WEEK !
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@@tonyhibbert2342 it's better than the show 'food wars'
Yes indeed. The chef just gives me joy. And now I'm actually cooking again because of his inspiration. May God be with him and we are blessed
Aside from all I have learned from Chef, How can You not love his personality.
I love how Chef Jean-Pierre giggles and laughs and sticks his tongue out when he's excited about something.
Chef, I absolutely love your show. Jack does a great job. You and I are the same age and I'm still learning something new from your programs everytime I watch. My wife is loving that I am cooking your dishes and spoiling her. Thanks for all you are doing for your viewers. Wonderful time watching and learning! Love your humor!! :)
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The only man who refers to his audience as Friends is a refreshing change compared to the 99.9% of all other channels. Makes me feel extra welcomed in his kitchen. Love this!!
Jean Pierre is a class act who brings us his wealth of experience in creating great food. Love watching!
I love to hear the stories of your restaurant and school that you had. More stories please!!! It's just very soothing watching you!!!
ha a girl vang jou eie man tief!!!!maak skoon daai poes
Jean-Pierre is joy on a plate! 'Well hello friends!' leaves all the concerns of the day behind. Just love this guy.
Pork wonton soup
@@jgp2 What about it?
How can you not love this guy,he is always happy,I love his show on here,he has awesome recipes to keep on, keeping on chef!!
I'd like him more if he would tell us how long to bake these.
@@NYNC88 Jesus, Mary, and a hand basket!! He said right here in the video to bake them for 45 minutes, stuff them with cheese, then cook them again ‘until the cheese is browned’. He also explained that the second cook time varies depending on if they were made a ahead of time and refrigerated or not. Perhaps your attention span is too short.
@@edzmuda6870 If you're planning a meal and want everything to be ready, and hot, at the same time, it's essential to know the cooking time. Clearly, the second cooking time depends on whether they were refrigerated or not. What is unclear is what that cooking time would be, but thanks for playing.
Definition of joy: Reading the recipe during a Michigan snow storm and realizing I have all the ingredients in my fridge already.
What a great way to start the day, with Chef Jean-Pierre and one of my favorite foods, potatoes! (I'm half Irish after all). I think all of us really appreciate what you do for us here on your channel. You could be retired off basking on the beach somewhere, but you're here working hard instead. Thank you!
Delicious! Love that happy, slightly naughty culinary "hi,hi,hi" smirk when something beautiful comes out of the oven. Chef always brightens the day with his humor and brilliant recipes.
Chef I feel like we grew up together !
24 yrs old in '76. Happy we've kept our sense of humor.
Your "chuckle" is wicked!
Just got home with a sac full of goodies from Eataly Roma. ;)
All inspired by your videos.
It's cool hanging out with you in la cucina.
Grazie
This guy is a gift to humanity.
I love Jean Pierre, he is a great Chef. His videos are always very well made. Plus he is not afraid to show the mistakes. Rock on JP.
I made these last night. I didn’t have all the cheeses so I just used cream cheese and mixed in some caramelized onion, some bacon bits I cooked off, a bit of sour cream, chives and finely shredded cheddar cheese. They were AMAZING!!! I made them for a friend and we damn near came to blows over the last one. I made 6 thinking that would be more than enough but we powered through them with a tri tip roast. Delicious, Thank you Chef!
That sounds incredible. Thank you for sharing it. I'm going to try it your way. I don't like Brie.
Well, hello there chef! I tried this recipe and it was stupendous with my grilled prime filet mignon. I even used the melted cheese as a bournaise sauce for the meat. Absolutely delicious! I had to cook the potatoes a bit more but it all depends on your oven. Thank you chef and please keep these recipes coming!
What a treat to see you this morning, Chef 🥰! This will be amazing to add to the Valentine’s Day menu with the swordfish, French beans and crème brûlée The advanced prep will make for a smooth and lovely evening! 💝
Chef JP is a treasure! Has made me a decent cook. I used to be a 1 dimensional, patio cook: grilling, smoking, charcoal. Chef has taught me how to use the kitchen. I am grateful...my family is grateful for finding JP. Thanks for what you do Chef!
I don't normally watch cooking videos but I LIKE you. You make it fun.
Thank you 😋
Thank you. Your show is what UA-cam should be about. Sharing human experience.
Such a nice guy you are … absolutely love your recipes … if you are feeling down … watch his videos … you’ll be smiling … love your way of presenting and talking …
Thank you 🙏
Un cuisinier français fou. Délicieux et habile, mais très fou. Continuez à faire du bon travail.
14:35
Any Chef Jean-Pierre cooking video is never complete without him forgetting to let the food cool first before eating it LOL
I absolutely love these videos! I have made a few things from Chef Jean-Pierre for my partner and she is amazed every time!
Das gefällt mir super gut . Die Kartoffel ist eh das mit Abstand Grandioseste was Columbus entdeckt hat . 👍😊💪
Great comment! Thank you! 😀👍
Herzliche Grüße aus Österreich!
Greetings from Austria!
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
I am your biggest fan. Hell , I am a disciple. I have made many of your recipes , and I can honestly say that my cooking has improved by leaps and bounds. Thank you .
So THAT'S how that's made! Yummy
I’ve said it before but I love the finger waggle he does when he is getting ready to try something he knows is delicious. It’s just a little idiosyncrasy but it just makes me smile. It’s like a kid just before opening a Christmas present they are REALLY excited for. Chef has never lost that childish wonder about him and personally it’s why I continue to come back to this channel. My best friend since 7th grade is a chef and I cook constantly so I am pretty well versed (though I was doing the zester all wrong before and I pick up small things here and there) but the recipes and most importantly Chef’s personality keeps me coming back. For some reason I can never just watch one video. I end up going down the Chef Jean-Pierre black hole every time… (and excuse the food pun) and relish each one!! 😜😂
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I could watch this channel for breakfast, lunch, and dinner. Going to make these this weekend with another dish from your channel. Thank you Jean!
You are the most versatile, clear, and funny chef I've ever met. Your kitchen is amazing!
Congratulations on the 1 Million Subscribers Chef JP..!
I'm a little proud to have helped by just Joining the family maybe 6 weeks ago.
And it's Been very Fun and Educational going back a couple years of Episodes 👌👍
Another great recipe from Chef JP - whoever does the screen comments is amazing too!!! - "Still Confused" 🤣😂🤣😂
A friend of mine told me about you at Thanksgiving. I'm now addicted! You are fresh, funny and use ingredients that the everyday cook can make. Thank you!
“Well, hello there friends” always make my day. Hello to you too chef. Another great recipe I can’t wait to try. All the way from South Africa 🇿🇦
This recipe makes a divine addition to beef, chicken, or pork. I have never had a guest say they hated them. They want to die for them. I say, call Chef Jeanne Pierre after they die, and I will take their money. Seriously thought, no one anything but these potatoes or twice-backed potatoes.
The only chef I've seen that can make your soul full as well as your stomach!
All of Jean Pierre's seemingly little tips add up to wonderful food. Pay attention to all of his tips. Believe me you will thank yourself.... Jean Pierre is the best !!!!
I clearly love this guy, He is real.
Hands down the best Chef on the Internet 👍
This is awesome; we were trying to figure out a Valentine's Day menu and knew we wanted a potato dish but couldn't decide on what. It's fate! These look extremely delicious, and being able to make them ahead of time is amazing. Another video knocked out of the park, Chef Jean-Pierre (and team)!
Good luck finding that cut, places line Costco mangle them into useless steaks.
I had problems getting them to cook enough. I had to give up and just stuff them. They are cooked but not fork soft. It took surprising long time for the cheese to brown but when it finally does it is pretty sudden.
He’s amazing I made Turkey and followed his recipe.
My son one day asked me dad can you make a Turkey for thanksgiving ? I looked at him and said yes!
So I checked on UA-cam and typed how to make a Turkey. I clicked on Jean Pierre recipe and I was astonished by his humor and love for cooking .making Turkey and following his recipe was amazing !!!
Thank you chef !!!!!!!
I loved this video.....my sister is home from Idaho...I am making your recipes Potato Fondant and your Chateaubriand for dinner. I really do enjoy watching your videos and have learned so much!
The editing with the text-overlay comments is just *chef's kiss* hilarious
I have lost count of how many of your meals I have made. I can think of at least nine. Might be more. This one will be added to it soon. Thank you so much for all you share with us, and being so genuine with all of your videos and teaching.
PS your 'geometry' class is also a 'geography' class as you teach us great cuisines from around the world. :)
Every living being wakes up to eat something to keep us running all day long . Getting some idea on what to feast on next , in the best kitchen is just the thing to look forward to .❤
Hello Chef Jean Pierre, this is another great recipe that looks so good. I will make this and serve it with the Beef Chateubrian for St.Valentine's day. Thank you so much for sharing with us. Best Regards. 👍❤
I cooked this recipe tonight as a "dinner for one" (aka me), and it blew me away ! It is a bit laborious,, so if you can split the preparation over two days and rest the half-prepared potatoes over night in the kitchen, then go for it. I had to substitute fresh thyme for fresh rosemary, but apart from that followed the instructions by the book - and the end results is soooo yummy (for sure no leftover will survive in the fridge for tomorrow). And you know what the best part was ? The broth that accumulates at the bottom of the potatoes - with all the fresh garlic & rosemary it is soo tasty, and will serve as stock for another lovely dinner. Thanks J - P, this one is definitely a keeper, and already one of my favourites !
WOW chef - 611K subs! Congrats! A million coming up before we know it!
This guy is amazing!! I just discovered him a couple of weeks ago and love every recipe I have tried. He is the best of the best!
You joyful laugh always gets to me!
I also love it that you use your hands. I know in a resturant setting you need to be sanitary, although feeling the food is a great part of the experience. Sorry you burnt you mouth. As a cook that has happened to me cooking. I just am tio anxious to taste it! God Bless
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I made these a few weeks ago. I stuffed them with a mixture of brie, goat and cream cheese. Delish! Easy to make and very tasty.
I'm so glad I found this channel. Loving it!
I love this man!!! He is my go to cooking teacher with a great sense of humor...
We made your French onion soup last week. It was INSANELY good. Thank you!
I just adore and appreciate your channel!!!! I’m 45 and finally started cooking last year. Your direction and personality truly help even a fearful cook like myself! Thank you for all you do and who you are! I wish I had you as a family member 🥰😂💜👍
Omg…my husband ate 3…bing,bang,boom, lol. They were luscious. I saved the middles for some fancy breakfast potatoes for Sunday morning. Thanks, Chef. Have a Happy Valentine’s Day ❤️
If ever in a bad mood, choose ANY random Chef Jean-Pierre video and instant happiness.
Chef, this is one of those recipes that people return to a restaurant to eat again and again. Many folks are like that
Great job, and again I am making 3 of your recipes as I type, all in preparation for a holiday dinner, Many blessings to you
Had to try this, and while I was at it, I used a sweet potato for one of them, and the goat cheese I came across had honey in it. Great combination! Thanks!
You bought your 1st restaurant about a week before I was born. I love your videos by the way. I love to cook and my oldest son is in culinary school so I've shared your channel with him too.
Chef JP! Your videos are always so amazing and positive! I've learned so much from watching you and reproducing your dishes, and I really can't thank you enough for your contributions to cooking. You're truly a global treasure, friend
Watching this with my 3 year old
She loves chef jp!
You dont talk to much... love how you explain every detail and step. And your very entertaining. Your awesome
I cooked these last night for a romantic VDay dinner (cider-braised belly pork, scallops, black pudding). They were a triumph - thank you so much Maestro!
Awesome, another morning with Chef Jean-Pierre! My week ends on a very happy note. Thank you Chef!! ❤
I love watching your programs; you are one of my heroes!
You really made my day.. rather night as i went exactly accordingly and MY GOD the cheese potatoes were delicious. Everybody had seconds and thirds i served them with medium grilled steak and saute on the side with red wine.
THANK YOU. As always you're great my friend
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Fantastic as usually with chef Jean Pierre
What a legend! He has me in stitches and at the same time I learn so much!
Once again Chef JP has inspired me to try another dish.
I stumbled onto his site by accident one day last year.
Since that day I have transformed my attitude towards cooking.
“A child could do this” is brilliant. I have always enjoyed cooking.
Now I Love cooking. I really do. I also love eating good food.
Thank you Chef Jean Pierre. My family thanks you too!
Cheers!🎉
I think I can do these! I'm just an old guy, and have no function on Thanksgiving except watching football. Now I can be somebody! I can make these the day before (keeping out of the way), then pop in the oven next to the turkey. This is perfect!
I do not know if it was said before, but: I would peel the potatoes normally, wasing as little as possible, and only then cut them to size. You will end up with bits and pieces of potato which you can cutt into small pieces, mix them with grated zuccini/courgette or some other vegetable (carrots work well), some finely cut onion, mix with eggs and viola you have very fine potato fritters and nothing goes to waste.
It would be fun and hilarious to work at Chef's restaurant back in the day haha
Thanks for another great recipe Chef. So glad I found your channel.
So are we!!!😊👍
Chef you always brighten my day with your videos! Thank you so much for them!
Love these and made them in culinary school decades ago and am glad to have rediscovered them tonight!
I could watch you all day, but then I wouldn't cook anything! I love your experience and how to make it so easy for us amateur's!
😃 Chef ... I am often asked where I am from since I have an accent and people guess that I come from England. (I'm from South Africa) When I explain how British people speak with a "hot potato in their mouths" - it helps to explain the difference in our accents and I get giggles from those looking on. I couldn't help but laugh a little, when you did JUST THAT with a hot potato. Thank you for a lovely potato alternative and entertainment too.
Yeah, they take a while to cool down enough.
What an awesome thing to do with potatoes! I love when Chef vocalizes in advance of sampling the fruit of his labors! I've caught myself doing the same after repeating cooking dishes I know are killer! lol! We love you Chef Jean-Pierre!!!
I love watching your show. The recipes look delicious and you are very entertaining. Thank you Chef Jean-Pierre!
Chef Jean-Pierre you always make me laugh. Thank you for that. Times are tough lately but seeing you and how happy you are makes tough times easier. Thanks Scott
It's hilarious when he talks to the food.. ( Hey, you come over here) to the potatoes...lol
I heard “Well hello there, friends!” And despite not having watched your videos before, it was so much enthusiasm. Instant subscribe. Love to watch anyone who loves what they do!
Thank you! 😊🙏
I've watched about five of your videos and I can tell you love what you do, your passionate about your food and you have fun with it and the food you cook looks soooo good. I cant wait to make some of your recipes.
Just wonderful Jean-Pierre, I will definitely make them for this Sundays dinner. Love it. 😎🧈👍
Great recipe! As always Chef Jean Pierre, your show is so fun to watch - really enjoy your humour. And I have learned so many great cooking tips and better ways to do things even though I have been cooking for years. My husband and I look forward to watching your new videos and preparing the recipes. Thank you!
I just had one of the worst days I have ever experienced. Work pressure, family matters, parents aging, and than I hear him greet me. It´s so nice. Thank you friend!!
Oui Mon Ami ! ! ! Great Recipe ! ! ! Thank You ! ! !
like always you are the BEST !!!!!!!!!! I love your shows and your energy .
I love your recipes and your upbeat personality!! Thanks Chef
0212 - a day late but its 5:48 AM...and what a way to start the day. Chef, thanks so much for once again demonstrating your joy of cooking! Loved your presentation and pronunciation. 👌👍🧡
My favorite channel on UA-cam
Definitely going to try this, amazing show to watch love the way he talks to the audience
Amazing recipes, beautiful food and a great personality. I just love you videos.
:”Hot, cold, doe’snt matter, they du-licious” LOL Love you Chef