These Are 10X Better Than Regular Baked Potatoes

Twice-baked potatoes just got a major update.

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The full recipe for Americans-
4 Russet potatoes weighing roughly 12 oz each
3/4 heavy cream reduced by 2/3 seasoned with salt and pepper
1 tsp white truffle oil (optional)
1 tsp rosemary salt or kosher salt
1 tsp fresh ground black pepper
3 oz unsalted butter
6 egg yolks (save 2 for the egg wash)
2 tsp finely sliced Italian parsley
2 tsp finely chopped Chives
2 reserved egg yolks + 2 tsp milk for the egg wash
3 oz grated gruyere cheese or other cheese of choice (salty cheeses are better here)

The full recipe for The Rest Of The World-
4 Russet potatoes about 350g each
170 ml heavy cream reduced by 2/3
1 tsp white truffle oil (optional)
1 tsp rosemary salt or kosher salt
1 tsp fresh ground black pepper
85 grams of unsalted butter
6 egg yolks (save 2 for egg wash)
2 tsp finely sliced Italian parsley
2 tsp finely chopped Chives
2 reserved egg yolks + 10 ml whole milk
85 grams of grated gruyere cheese

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[littledude]

Sonny, I've been watching your videos for a while now but never got around to making your rosemary salt. I finally made some the other day to use with Christmas dinner and it was amazing. It will definitely be a staple in our household from now on.

[thatdudecancook]

Where would the culinary world be without

[BetsySchiller-sjsm]

The slice around the potato before baking is brilliant! 😊Thanks for that! I love baked potatoes!❤

[matthewmiles]

You have the best cooking channel out there. So much passion for cooking it’s truly inspiring. Authenticity at its finest. Bravo. 👏🏼

[NSP]

Pro tip- put a ramekin (with the butter in it) into the oven a mere 3 min before your potatoes are done baking. Adding cold butter to the steaming riced potatoes simply drops the temp of your product. Add hot melted butter.

[stevetaylor]

I paint butter into the empty shell with salt and pepper and put back in the oven to crisp whilst making the filling

[MrPixelHungryz]

6:13 by far the best outro to this day! ❤

[someguy-kh]

I'm a huge twice bake fan. This is taking things to another level. I would not use the truffle oil, as most of it has absolutely no truffle in it. Instead I would make a duxelles and mix the cream sauce into it. Gruyere, Comte, and Cantal in equal parts go on top. This is one of those dishes where you can't use too much cheese.

[joelmbaumgartner]

Marcus truly does have the best job in the world.

[trinitywright]

Well I've never seen you before. You popped up in my feed and I thought oh let me watch that. I love potatoes.
Well, I didn't expect it to be super fantastic recipe with tricks and tips that I didn't know as a cook of many years😊
But it is
And thank you!!! Amazing!

[larryroyovitz]

White pepper is SO underrated. It's amazing.

[johnathan]

Can i just say that the the cinematography on this video really stood out to me (in a good way lol). As much as we love you Dude, seeing the food itself while making it makes such a difference. Plus the color grading just looks so warm and inviting. also 4k is just (pun intended) Chefs kiss! keep up the good work!

[brianphillips]

That scoring hack at the beginning. DUDE!!

[robertnoel]

I love that rosemary salt! been making it for the past year at least. Never miss an opportunity to jack up the flavour when cooking.

[markbastings]

That looks absolutely amazing. Can’t wait to make those myself. Never thought of scoring the potatoes b4 baking but will definitely give it a try to hopefully have them pop in half like you showed.
Thanks very much for this recipe.

[norbertgal]

Best fridge attack ever! 🤣🤣🤣 Also great recipe. Happy new year guys!

[BobbyShelton-jzzq]

To preface, this is my favorite food channel on YouTube. I was pumped about the 50 states 50 plates to see what we had in VA. I dont know how many more potato recipes it could possibly be though Sonny dang! Haha

[schnder]

These look like an awesome potato experience. Definitely putting this on the list! Thank you.

[RichDoes..]

white pepper and spuds absolutely rock!

[shaguftaskitchen]

Hi friend very nice and tasty look so yummy thank you for sharing ❤