The Original Twice Baked Potato (Potato Surprise)
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- เผยแพร่เมื่อ 28 ก.ย. 2024
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This Recipe for twice-baked potatoes or potato surprise as it's called in French will make anyone smile.
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 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 grated gruyere cheese
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Hey! I’m so happy you are back. I was missing your videos. Your videos always make my day. I believe it’s because you’re so gifted in the kitchen and your personality always comes in handy. 😜☺️
Happy and grateful to be back
@@thatdudecancook love you man
Yay, she's back. Thank God this isn't a political video.
@@doradennis2409 Uh, it's a cooking channel.
I'm assuming, not, decaf? Love the recipe.
This is a very old French recipe called potato surprise and I do believe this was the Original way before America decided to AMERICANIZE IT!! HAHAHA, I'm back to a regular schedule now my friends!! I was going through some heavy stuff in case you were wondering, I am much better now.
Glad to hear you are better sonny - running out of ideas without your constant uploads 😭
Oh my goodness, I must have 6th sense cause I was thinking "something is different/off with him" then I read the comments. Im glad to see youre back and I really hope that whatever it is, will pass quickly.
God is Amazing!! He can heal you and help you when nothing and no one can. Prayers for the heaviness to continue diminishing!!! Thank you for sharing your brilliant style of cooking!! XOXOX
So glad you're better and very happy your back.
Glad to hear you are better sir!
"the recipe for the rest of the world!" you are all to kind! Thank you, watched this when it first popped up in my feed and today it's debut in my kitchen! Looks amazing
Sonny, you are such a great chef! And so incredibly funny with your fridge-smashing act. I love ALL your content! Keep them coming, please!!!!
Love your clear instructions, enticing recipes, and enthusiastic personality!
You're awesome. Greetings from Poland
Bro....always enjoy your vids. I'm making this beaut tonight!!!
Looks amazing chef
I wanna make this right now
I lv u, your the best. You make me laugh every time. Plus I try every recipe. ❤️
Thank you! Cat wait to try
Let me just say
I watch all your vids
Birria taco recipe made it like 6 times Already !!
BUT these bro lol
I’ve made them 3 times and my family LOVES them lol
Thanks for the work u put it bro
I love it! yes this recipe is killer!!
1:56 The history behind the Michelin stars is pretty cool
I can’t wait to make these. Thank you!
Definitely deserves a like
Wednesday night dinner just got better.
Gosh those look good😊
Twice baked potato with a jalapeño cream cheese filling 🤤
I love your videos and I always have your rosemary salt always available and ready in the fridge.
Great job buddy
Love twice baked potato in my Weber comes out awesome.
I made the Rosemary salt and it literally goes on everything! I am thinking of coming up with a recipe for Basil salt. It will be phenomenal in Italian dishes. Have you made anything like that before?
If you know, you know......
I love the damage to the fridge lol
A melon baller works really well for getting out the potato as well.
Those look so delicious. The egg yolks will cook ?
Those look amazing! Definitely something to try soon!
I love you Sonny.
You're such a nice person and a really inspiring cook
G-d bless you and yours
I bought some russets on a whim today. Now I know why. Missed ya Sonny!
I'm makin that...
Making this. Made the rosemary salt too. Awesome. Love your channel. Fucking hilarious how you punch the fridge. Showed the lady and she's hooked also. Keep up the great work.
welcome to the team!
@@thatdudecancook I now know...it's great on everything.
If you know, you know!!! Really should've sent some with you, @cgb.
Yay!!
Nice
Also known as Pomme cendrillon - Cinderella potatoes
When boiling spuds I use the Indian technique of boiling in their skins, this retains their flavour in a good way. Easy to peel after they cool a little.
Amazing recipe! I’ll surely try it!
Do I need heat proof hands to handle the potatoes right out of the oven, as at 1:10?
That’s dope, chef! Cheers!
Your acting is as good as your cooking you need to have your own television show it would be a killer
I hadn't heard from you in so long. It made me wonder if you did love us.
Nice to hear an American pronounce the h in herb
Dude gives off serial killer vibes
You should get a rotary cheese grater! I did and it made shredding my own cheese SO much faster and easier; plus pretty fun, too! That little kitchen tool is by far my most favorite lately of any of my others! Mine is the Tevokon Rotary Cheese Grater. It has 3 separate rotary blades for doing larger shreds, smaller shreds and then a mandolin slicer. It's also great to use for veggies and potatoes, too!
With some added bacon, I think that would be even better. Looks delicious 😋
fuck that looks awesome!
Can't wait to see a HBO mini-series about a serial-killer Cook who liked to smash his fridge from time to time but nobody noticed where it leads to ;)
it will be quite the opposite in the end
Tell us when to use unsalted vs salted butter? And why? Thanks
If I can't find sentient black pepper will inanimate black pepper do?
👏👏👏👏👏✌
I think I would toss at least 1 clove of garlic in there.
Love u
Comment for algorithm.
Next vid Philly cheesesteak
⭐⭐⭐
Great, now I'm hungry for potatoes
I made a twice baked potato last night for dinner. I now know that I knew nothing about making a twice baked potato until I saw this. I also now know that I need a piping bag and a secure place to store it so that goblins don't sneak off with it in the middle of the night.
I have never been a violent person but I truly enjoy every time he punches the refrigerator. Is there something wrong with me? 😂😂
Nope. There's nothing wrong with that!
We all love it
Was starting to miss ya, Sonny! 🤟
I just love all the simplicity of the recipes. By far he is one of the greatest chefs he shows his talent in a regular kitchen like most of us..Love his charisma 🌹.
Looks fabulous, and so doable!
Do you ever oil the skins, with a little salt sprinkled on to make them more crispy and salty?
No, but I think that is a great idea for these potatoes both visually and for eating the actual skin. DO IT
I was coming here to say the same thing! Oil and kosher salt - makes the skins even more delish!
@@thatdudecancook Is that true?
My BHAG Cookbook says to oil the skins if you want them softer.
@@davidbuben3262 That’s what I thought, too.
I really appreciate your good nature. Have followed you on TikTok for a long time but think I prefer your longer YT videos :)
as do I! condensing info is not fun if you are actually trying to teach a recipe
I absolutely love that ricer you’re using. Can we get a link please?
The man, the myth, the legend. Awesome recipe.
FRIGIDARE: Can't you cook a crappy meal once in a while???!!!
SONNY: No can do!!!!
FRIGIDARE: DAMN!!!
Did this yesterday. Only I roasted the Potatoes with the rosemary salt on the skin IYKYK! I love eating the skin at the end. Also I used chives, bacon, cheddar, and finished with brown butter.
I guess January doesn't pay as good as December... ridiculous
That is a nice knife 👍🏻
I appreciate you being more serious.
About time me my daughter been waiting on yer videos lol
This looks insanely good
Nice work. Love how you keep it real. Just genuine cooking with everyday kitchen frustrations we all face.
Welcome back! Love this recipe and will be doing this TONIGHT! Appreciate you Sonny🙏🏻
I made it but I only had cheddar cheese, still amazing.
Love this cooking channel!
Amazing🙌🏿.. got a bunch of potatoes and making this for the kids tomorrow night. Thanks Sonny!😁👨🏿🍳
This guy is basically the Joker with a cooking channel. Subbed for sure, I want to see how deep this rabbit hole goes!
Looks delicious. My mouth is watering. Definitely going to try this recipe. Thank you!!!
Fav chef ever!! amazing!
Taters!!
You’re great buddy!
You definitely should open a patreon or something similar…
Tks God you’re back!!!!
Love your videos! Always a great time and awesome recipes thank you!
HEY !, when I make mashed potatoes, the SKIN is nevar removed................ yummmmmy !
If you know you know. 😎
*3:01*
So I’m assuming baking potatoes for mashed potatoes would intensify the flavor?
It will now be impossible to go back to my old twice baked potato recipe 🤤🙌💜 Thanks my man! The scoring before baking....well everything was ⭐⭐⭐⭐
its a cool trick! so happy you enjoyed them
What’s a good use for the leftover egg whites (but not macarons - something less time intensive). A soufflé? A pavlova (I’ve never made one!).
Hey Sonny, what do you think of Kenji's roasted potatoes? He boils them first, and claims he has perfected the British recipe. I'm not trying to start a fight; just wondering about the differences in techniques.
Your video instructions are a bit unclear. You baked four potatoes. Sliced each one in half making eight potato cups, right? One of the cups you generously filled above the "rim" with the piped puree. Was there supposed to be enough potato puree left to generously fill the remaining seven potato cups? Again, your video only showed one finished serving. What happened to the rest of the cups? How many potato cups is this recipe supposed to make?
An old fashioned recipe and side but it's a classic for a reason... my favorite way to eat a potato...😋😋😋
Well done Chef😃👏👏👏
Has that fridge taken a classic Bruce Lee two-inch punch? Just wondering...
Dude fist smashed his refrigerator. And dressed up his pepper mill. All we need is Joe Rogan for the post UFC cooking fight interview.
I think my bride would be pissed if punched my $12k Sub Zero, but to each their own.
I wouldn’t normally follow anyone who doesn’t cook strictly vegan, but you’re awesome.
I'm just going to reiterate a question I've seen several times in the comments here: what type of ricer is that? You didn't put it on your list. Thanks for the great video. I'd like to say I'm going to try it but I can't have that much dairy.
I just love watching you cook but can’t make most of your recipes 😢I’m diabetic on low carb ( not totally keto )
Cheers from Bulle in the Gruyères region
🙏 Looks delicious will try
I gained a half pound just watching this video!
I didn't know you could cook down milk like that to make cream. Can that be used as a substitute for heavy cream in other recipes?
I just subbed, you're a bit crazy and cook some good stuff that I want to try. I'm darn hungry.
Damn it, Sonny, I love you, man. And when all of this is over, we should get an apartment together
Thanks Sonny! Def will try this one...umm I need my onyo and bacon 😀
3:42 "that is fine"
No, sir. That is coarse. The other side is fine.
❤ Hope heavy things are lighter. If not, they'll get there.
Mr dude you rock with your cooking skills and plz save Sargent gillman and why not make a hard boiled egg and make potato gun and then put a new dent in that fridge
Always fun to watch your videos man,keep it up.
I’m gonna make this for sure. But it idk if ima punch the fridge😂 Nice dent btw