I love a práta! What’s fascinating is how many types there are and how the flavours differ. My mother-in-law grows potatoes every year and we eat them around midsummer. So good freshly picked and cooked with butter! She only gives them to people she likes and is very open about saying “ha! They can have store bought” 😂
I’ll give this a try sometime—my husband doesn’t like baked potatoes like this normally but I don’t think he’s had them twice cooked with cream before!
I hope you & this fabulous niche & comfort-ybpotato history are feeling better by now, jolene! I have very fond memories of my mom making these for (seemingly) special occasions as a kid : )
Oh I haven’t made a twice-baked potato in ages! This and the jello sound like the perfect Valentine’s Day dinner. Gorgeous photography and a welcome bit of comfort to read first thing in the morning. Feel better, Jolene. Sending a healing (I hope!) virtual hug. ❤️
I love a baked potato. We have a variety that grows well in Tasmania called up-to-date and it makes the absolute best baked potato. Hope you’re feeling better.
I hadn’t thought about twice baked potato in years and I randomly made them this week when nothing sounded good for dinner, and there were some russets rolling around the veg drawer.
Imagine my delight at seeing this!
I’m going to try your way, intrigued by the egg in there.
My daughter had never had one before and had a sort of “where have these been my whole life!?” reaction.
That is so funny, Gabrielle! I love your daughter’s reaction! I really liked the egg yolk in it, acts as an emulsifier, makes them creamy, really good. Let me know if you make them. I definitely recommend watching the video, Chef Keller’s really are next level gorgeous and delicious looking!
Jolene! Hopefully you are feeling much better. That's the important part.
As far as twice-baked potatoes go, I can't say my mom made them because that would have been too much like work for her. She was an open-the can-and-dump cook. She WAS a mean bridge player, so one could say she played to her strengths.
It interests me that Chef Keller decided to put his hand to the humble potato, and I appreciate the link so I can observe his technique. I've been in the business for nearly forty years and still learn something every day.
Thank you for the inspiration and please feel better as soon as you can.
Hi, so good to see you here, and thank you! The video is from 2020 and I think he was doing videos from his home during lockdown, it’s really good. Also, apparently these potatoes were on the menu at his restaurant TAK room in NYC. His technique for cutting chives is my new skill, lol! xx
I adore these culinary little investigations of yours! You must report back on the book when you get it.
In my first culinary course, the instructor had us add egg to mashed potatoes that would be used for toppings, such as shepherd’s pie. The yolk makes for a richer potato, but also acts as an emulsifier for a creamier texture, and gives structure when you need peaks or swirls etc., like in a twice baked potato. Who knew? Well, I guess he did. 😁
Hope you get to feeling better, Jolene. What does the egg yolk do to the filling - other than make it richer? Do you like the egg? Lovely post!
Thanks, Anne! I liked the egg, made the potato smooth and bound everything nicely (plus, a pretty color) and I like getting a bit of protein in there!
Baked, whether once or twice, my day is always better with a potato. ❤️🥔❤️🥔❤️🥔❤️🥔❤️🥔❤️
Love the multiple potato line, Kate! 😆❤️💕🥔
Happy Valentine’s Day Jolene! 💖🩷❤️🧡💛💚🩵🩵💙💜
I love a práta! What’s fascinating is how many types there are and how the flavours differ. My mother-in-law grows potatoes every year and we eat them around midsummer. So good freshly picked and cooked with butter! She only gives them to people she likes and is very open about saying “ha! They can have store bought” 😂
I’ll give this a try sometime—my husband doesn’t like baked potatoes like this normally but I don’t think he’s had them twice cooked with cream before!
Ooh, I hope you try them, Lisa, let me know what you and your husband think! 💝🥔
I hope you & this fabulous niche & comfort-ybpotato history are feeling better by now, jolene! I have very fond memories of my mom making these for (seemingly) special occasions as a kid : )
So good, Jess, and thank you!
potatoes for all!!!!
😆🥔
My first time hearing about a twice baked potato! Can’t wait to try it :)
Oooh, Sabrina, let me know how it goes! 💝🥔
Jolene - you always present these posts so beautifully and that finished potato looks divinely delicious!
Dian! How nice to see you here! Thank you and Happy Valentine’s Day, my friend! 💝🥔✨
Oh I haven’t made a twice-baked potato in ages! This and the jello sound like the perfect Valentine’s Day dinner. Gorgeous photography and a welcome bit of comfort to read first thing in the morning. Feel better, Jolene. Sending a healing (I hope!) virtual hug. ❤️
Thank you, Ruth, and Happy Valentine’s Day to you and Jeff, my friend! 💕🥔💝
Same to you, Jolene!💝
We've had many a triple cooked french fry but never a twice baked potato! How did that happen?
Hope you feel better soon, Jolene
Thank you so much and I hope you try the potato! 🥔 💕🤗
I love a baked potato. We have a variety that grows well in Tasmania called up-to-date and it makes the absolute best baked potato. Hope you’re feeling better.
Thanks, Julia, I’m googling the potato you speak of now! 🥔💝
Maybe you can track them down - they really are the best for baking.
Happy Valentine's Day, Jolene! I hope you're feeling better and can enjoy some of that festive jello! Bring it on...and a potato, too.❤️
Happy Valentine’s, Pam! 💝 I had another potato today! 🥔💕
Happy Valentine's Day! Big fan here of Jello, Laurie Colwin, and potatoes!!! 💕
Me too, Nancy! Happy Valentine’s Day! 💝
Perfect winter recipe! I just had khachapuri last night which is like… the gluten version of a twice-baked potato?
Had to Google, sounds delicious!
I appreciate the London Broil history. Took me back to—you guessed it—Gramma’s marinade recipe!
The best!
I hadn’t thought about twice baked potato in years and I randomly made them this week when nothing sounded good for dinner, and there were some russets rolling around the veg drawer.
Imagine my delight at seeing this!
I’m going to try your way, intrigued by the egg in there.
My daughter had never had one before and had a sort of “where have these been my whole life!?” reaction.
That is so funny, Gabrielle! I love your daughter’s reaction! I really liked the egg yolk in it, acts as an emulsifier, makes them creamy, really good. Let me know if you make them. I definitely recommend watching the video, Chef Keller’s really are next level gorgeous and delicious looking!
Oh I will!!
Jolene! Hopefully you are feeling much better. That's the important part.
As far as twice-baked potatoes go, I can't say my mom made them because that would have been too much like work for her. She was an open-the can-and-dump cook. She WAS a mean bridge player, so one could say she played to her strengths.
It interests me that Chef Keller decided to put his hand to the humble potato, and I appreciate the link so I can observe his technique. I've been in the business for nearly forty years and still learn something every day.
Thank you for the inspiration and please feel better as soon as you can.
Hi, so good to see you here, and thank you! The video is from 2020 and I think he was doing videos from his home during lockdown, it’s really good. Also, apparently these potatoes were on the menu at his restaurant TAK room in NYC. His technique for cutting chives is my new skill, lol! xx
FYI That wasn't Keller but one of his sous chefs. Still, a very cool technique with the chives.
I adore these culinary little investigations of yours! You must report back on the book when you get it.
In my first culinary course, the instructor had us add egg to mashed potatoes that would be used for toppings, such as shepherd’s pie. The yolk makes for a richer potato, but also acts as an emulsifier for a creamier texture, and gives structure when you need peaks or swirls etc., like in a twice baked potato. Who knew? Well, I guess he did. 😁
I can’t wait to see that book! Thanks, Erin! And, YES! The emulsifier aspect makes them so creamy — and I like the buttery color, too!