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- Hey all, it's Jamie Dean.
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I'm here at mama's house today.
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Sharing another recipe with you.
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We're doing twice baked potatoes.
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And look, you have got to be careful
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not to go too far to the edge.
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You really wanna make sure
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that you leave some potato here.
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This is a lesson that I learned the hard way.
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You think you can get all the potato out,
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but you wind up tearing up the jacket
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and you don't wanna do that.
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Thanks for tuning in today,
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we're doing twice baked potatoes.
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It is a really way to kind of make a simple food
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a little bit more elegant
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and the possibilities are endless.
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I've seen it done with broccoli and shrimp,
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steak and cheese twice baked potatoes.
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We used to sell those
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at a place I worked at in college.
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Today we're doing bacon with chives,
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a little bit of cheese, and some fresh butter.
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This is so simple, y'all.
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We have got four potatoes that we've cooked off
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and I've scraped these out.
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And see if you, like this one I got a little close
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and you can poke through the bottom of this jacket
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and you really don't want to.
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All of this is gonna combine together
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so do not worry about, in fact, you must leave a little bit
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of potato on the skin, or it'll never hold together.
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So, one of the secrets for our twice baked potatoes
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is just like, well this is just a fully loaded baked potato
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I'm gonna add some sour cream to it.
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Maybe, that's probably a quarter of a cup.
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- [Woman] Jamie, one thing I didn't put out
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- [Jamie] Oh, that's okay, I'll get the salt.
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I've got a half a stick of butter here
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that's kind of really nice and soft.
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and I'm gonna reserve a little bit of this for the top.
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We've got our cheese that I wanna get mixed up in there.
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I tell you, I've made these so many times
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for my family and through our business and everything.
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I'm really not checking the recipe.
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So, the recipe that you see down there there
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doesn't match up with the one that I'm doing
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or maybe they'll fix it to look like exactly what I'm doing.
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I will change a recipe in a hot second.
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And as long as it stays true to what the recipe is,
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if you wanna add some onions in here,
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oh onions will be so good down in there.
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I love onions in my potatoes.
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Or whatever you wanna do.
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Pinch of salt, pinch of pepper.
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Now I wouldn't take, if you wanted to, you could,
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but there's no sense in breaking
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out your hand mixer for this, y'all.
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We're gonna mix this up.
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This almost looks like a creamed potato
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if I added a little bit of warm milk.
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So you choose, what do you wanna do?
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Do you have any leftover steak?
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Do you have any leftover chicken?
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Do you have your vegetables?
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You got something fresh coming outta your garden.
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Anything that you can eat with a potato?
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My mom's secret potato sauce is half sour cream,
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half mayonnaise, with raw onions, with Vidalia onions.
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Anything you want, but today this is how we're gonna do it.
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Now you just fill this baby up.
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See how simple that is.
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The hardest part's waiting around and scooping 'em out.
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And not just because you wanna be careful not to go too deep
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into the jacket, but because they're gonna be hot.
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Y'all want to scoop your potatoes out
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while they're still warm from the oven
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'cause if it cools off they'll just come out
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So, I've got two out of my eight.
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Y'all come right back and we'll be done.
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Okay y'all, look here.
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So, I saved a little bit of bacon.
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So I'll put just some on the top just to kind
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of give it a little texture and color.
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Not too much 'cause we worked it all on the inside.
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Let me give you another little tip
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about making your bake potatoes special.
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Rub 'em down with olive oil and then put some kosher salt
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It makes the skin so good.
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So, you rub 'em with oil, kosher salt,
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wrap 'em in foil, put 'em in the oven.
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We got our little bit
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of vegetables 'cause you cannot live on starch alone.
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This will add a little bit of flavor
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and it also adds that really pretty color.
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This is basically a jacked up potato skin I guess.
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It's better than a potato skin.
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It's a twice baked potato, y'all.
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We going in the oven.
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We coming out of the oven and we going in my mouth.
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Now we've already cooked them.
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So remember when you put these back into the oven,
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you just wanna reheat everything
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and get your cheese melted.
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So, it's only 10 or 12 minutes probably in the oven.
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So if you want more cheese on here,
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if you see how there's plenty of cheese in here
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but you can see the chives, you can see the bacon.
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I don't really like to cover it
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with the orange shredded cheese 'cause it just looks
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like a pile of cheese on top of a potato.
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I really like to see what I'm getting.
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So if you want, you can add more cheese to it.
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If this is up to me, I'm eating.
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These are twice baked potatoes, y'all.
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Thanks for joining me today in the kitchen, ooh.
