These Are 10x Better Than Regular Twice Baked Potatoes

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#shorts #food #potato #cooking

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 rosemary salt or kosher salt
1 tsp fresh ground black pepper
3 oz unsalted butter
4 egg yolks
2 tsp finely sliced Italian parsley
2 tsp finely chopped Chives
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 rosemary salt or kosher salt
1 tsp fresh ground black pepper
85 grams of unsalted butter
4 egg yolks
2 tsp finely sliced Italian parsley
2 tsp finely chopped Chives
85 grams of grated gruyere cheese
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Check out Thatdudecancook.com for the master in the making E-book, the recipe for these potatoes is in the description but I'll put them below if you can't find them. HAPPY COOKING!!

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 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 rosemary salt or kosher salt
1 tsp fresh ground black pepper
85 grams 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 grated gruyere cheese

thatdudecancook
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dude turned a potato into a deviled egg

WolfClant
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These look tasty.
My grandmother made similar ones. She'd make them ahead of time and freeze them before the 2nd baking.
When needed, she'd thaw some and pop them into the oven for that 'twice-baked' moniker and we all had the best baked potatoes for the "big meal". They were always my favorite side dish. Delicious.

wshep
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why is his book cover looks like he just took an AI generated image and paste his head on it 😂

skullies
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Client: This is delicious, what's the secret?
Chef: Butter, heavy cream and cheese

LUCTIANITO
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i haven’t seen this guy in my feed in a minute… it’s time

ThQuietnee
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My grandmother used to make these almost exactly like this. Gonna make these for thanksgiving, thank you!

Flightcontrol
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Damn, now I gotta go get some spuds! Chese, heavy cream, parsley and chives. Gonna try these tonight, Thanks

thlee
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Your recipe for hyperbole is utterly amazing... The greatest ever!

Lutherson
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The fridge… it LITERALLY started to falling apart

lumiezou
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Holy balls, that book cover is perfect for Halloween, in that it gives off just the right serial killer vibes.

MrVovansim
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What a nice 'lil bowl for that soup.

dnc
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What I’ve learned from watching cooking YouTube shorts over the past week is that heavy cream makes everything better, and I’m all for that.

EntréeThousand
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Dude…Thank Gawd for “shorts” This just popped up in my feed and DAMNNNN it it looks good !! Will be making this tonight ! Thanks

robertlrosekranssr
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I add two layers of sauce and cheese, the first on the skin. It gives it more consistency in each bite. 💕💖💕

dianes
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I olive oil thé skins so the are nice and crispy when I start. I like the scoring, that's good

Djwhynotlove
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What I like about him is the way he reacts to his own food isn’t cocky to me, he does it in a way that makes it seem like he just appreciates the potential of the food and loves the way he cooks it. Guy is a master chef

Fabo
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Idk potatoes that take two hours of effort are like a once a year thing for me

BarronBros
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Wow 😮. Honestly, you are a master already Sonny! Please, no one throw shade. I'm not simping... I'm just paying a genuine compliment - one dude to another 😊

FallenCloud.
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This short convinced me I need to get the eBook. Every other recipe of yours I've tried has not failed me so far.

RenegadeVile
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