CHEESE STUFFED POTATOES | CHEF JEAN-PIERRE

Well, hello there friends. Fantastic recipe today. One of my favorite potato of all time. Fondant of potatoes stuffed with cheese. Remember, subscribe to the channel, thumbs up if you like the video and ring that bell. Stay tuned. We're gonna make them right now. Well, let me show you how easy they are. And they're beautiful. And you know the good thing about those? You can make them in advance. So if you have a dinner party, make them the day before. Don't worry about it. They're gonna look beautiful. Make extra because they're good all week. I used to like them when they were in the fridge. Cold, eat the whole thing. Delicious. Cold, hot, I don't care what they are. They're delicious. Okay, real quick my friends. Let me show you. I use Yukon Gold potato. Use whatever kind of potato you want. The idea is to get them like this. You see? Get them like this. So you cut them. We're gonna make a hole in there. And then inside we're gonna put some cheese. These are good. Let me tell you guys. I love those potatoes. I could eat three of them. Easy. So let me show you. First thing we're gonna do, folks. We're gonna cut the ends. All right? We're gonna cut the ends and make sure they are parallel to each other. Parallel, okay? That means they're straight, right? And then what we're gonna do now, we're gonna cut them so they look nice. Okay? And so we go like this and we're gonna give it a side. Nothing really fancy. Just try it when you cut them to make the same size edge, if you will. You see? Look. And if you have to cut a little bit extra, cut a little bit extra. It's okay. You know, this is, we want to make them look nice. You can put them with a fancy dinner or, you know, look, no big deal, right? Just so far so good. If you don't have enough of a surface, let's say you don't have enough of a surface, you can cut a bit off and then boom, you see? Now, if it's not straight enough for you, you can straighten it. Okay? You can play with it a little bit. Have fun with it. It's not that big of a deal. And now how do we get the hole in there? We take a melon ball cutter, my friends. Melon ball cutters. Those have really simple look. You go in there like this and you go deep, deep, deep, deep, and you go in there like this, right? Easy. You can take this and sauté them. They're cool. They're really cool. And then you go inside and make a little bit bigger hole, but be careful with the edges, friends. You don't want to hurt the edges, right? The edge is good, right? So boom. Very simple, right? Now, let's say you got big potatoes. Cut them in half, right? And you can still do the same deal, but then I'll show you. If you cut them in half, then you got to play with it and do the same deal. You see, look. See? Same deal. Now, they're not going to be quite as pretty when you get them from a half than they are when you get them from a round potatoes. But you see, look. Okay, they're not exactly as pretty, but look. We still, oh, look at it. Mamma mia. This one is, there you go. Okay, so now look. We take it and make a hole and bam, we got the same deal. All right? So now, if you make them in advance, those guys right there, let me just put this aside because I don't need any more than what I got. Let me just remove all the stuff I got here, my friends. All right? I got an oil. I have my olive oil right here, and I want my oil to be at 365 degrees. I want it to be hot, right? I'm almost there. So if you make them in advance, you want to put them, you want to dry them really, really good. Dry them really good with paper towels. Put them in water. Get rid of the extra starch. Clean them up. Keep them in water. If you do them, keep them in water, if you do them in advance, that is, right? And then you're going to put a little salt and pepper on them. Nothing special. Make sure they're super dry. Salt and pepper, right? And then what we're going to do, we're going to get them beautiful golden brown with some, I use garlic olive oil, but use whatever olive oil you want, right? Put them up in the oil. Make sure it's hot. If it's not hot, then wait a second. Oh, it's good. It's hot. Yeah, it's hot. I just want to give them some little colors. That's all I want. Give them a little color. And then we're going to put them in the oven and we're going to cook them. Remember, they're raw, right? Let me tell you something. This, we used to do them at the restaurant. See if I can clean up, because I hate to work in a dirty kitchen. There you go. Extra salt and pepper. Those, let me tell you, the restaurant, they were a big success, friends. Big, big success. What we're going to do, we're going to put them in a, let me put this right here with a little bit of chicken stock. Just a little chicken stock so I don't make a mess, right? We may put a little bit more later. Maybe just put a little bit more right now, right? Little chicken stock. Remember my chicken stock, let me take it out of the way so the camera are not, how are we doing here? I'm not putting this in the middle, am I? No, that's good. A little salt and pepper in our chicken stock. Then we're going to flavor our chicken stock, friends, with some fresh thyme and some garlic. And don't be afraid to put a lot of garlic. It's going to give it a little bit of flavor. It looks like a lot of garlic, but don't worry. It doesn't give that much flavor. It takes a while, okay? Then what we're going to do, friends, we're going to flip them. We're going to keep an eye on them. We don't want them to be too golden brown. See, this guy right there is nice. And don't worry about the side of it. The side of it will get their color when they are in the oven. And even if they don't get too much color, hey, you come back over here, you see? A little bit more, a little bit more. See, they're getting there, friends. We want them to have some nice color. Now you see why it's very important to make sure that they are parallel. This is my geography class. Parallel. I used to get confused. Parallel, horizontal in English. I got so confused for so long. I would tell people things are parallel when they were horizontal. I tell them they're horizontal when they were parallel. And they got all confused. Actually, let me tell you. You should have heard me when I bought my restaurant in 1976. July 26, 1976. I'll never forget. That's when I bought my first restaurant. I was 24 years old. And I, oh, mama mia, look at me. I'm talking, talking, talking, you see? You, come back over here. See? Okay, that's okay. It's a little suntan. A little bit of suntan here, you see? That's okay. And I bought the restaurant. And my English was very bad, very bad, very bad. And I bought a restaurant that was a lovely, lovely restaurant. It was called Zenny's years ago. And I turned it into a French restaurant. But when I bought it, it was a fondue restaurant. They specialized in fondue. And the staff was as lovely as they were. And they didn't understand anything I said to them. It was difficult to run a kitchen when nobody understood what you were talking about. Let me tell you. There we go, friends. That's it. So I am much better today with my English. Much, much better. There we go. That's it. Okay, so you see? A little squeeze here, but that's okay. I don't care. I don't care. We are monk friends. All right, so now look. This guy is ready to go, right? A little more fresh thyme. I'm going to put them in a 325 degree, 350 degree oven, just like this. That's all I'm going to do, okay? They're going to go in the oven now. The oven is hot. No monitoring. Just do 300. Just do 300. Then you don't have to worry about it. How long do you cook them for? You cook them until they are soft with a fork tender, fork tender, right? Then I'm going to make a little mixture with cheese. Now, you don't have to be using all those cheese, okay? Brie. I removed the rhyme out of the brie. Goat cheese. I love... No, this is not goat cheese. This is... Yeah, this is goat cheese. I have two goat cheese. I don't need two goat cheese. Little cream cheese or mascarpone cheese. That'd be great, right? A little garlic. A little garlic and a little bit of chopped parsley. A little chopped parsley. Not much. And then what we're going to do, make sure those cheeses, friends, are well mixed together. We're going to put some fresh black pepper, cracked black pepper. We're going to put a little salt, okay? And then we're going to make this mixture right there, friends. The brie is going to be so important. Take your time to mix this. Take your time to mix it. I'm going to take a little more time to do it off camera. And then I'm going to take it. I'm going to put them in a pastry bag. And when they're out of the oven, we're going to do one more thing to them. We're going to put the cheese in it. We're going to put them back in the oven for a few minutes. So cool thing to do. You can make them way, way in advance when they are. And when you serve dinner, all you got to do is pop them in the oven just for a few minutes to reheat them. They are amazing. I promise you, you're going to love them. So we're going to wait until they come out of the oven and then I'll show you how I stuff them. All right? So we're going to wait. It's probably going to take about 45 minutes, I'm not sure exactly how long. We're going to time it right now because I never timed it when I made them in a little pot like this. So we're going to find out and I'll tell you exactly how long it took to make everything. I made it about eight of them. So I'll be back in a few minutes. Okay, friends, I took them out a few minutes ago. You got to let them cool just a little bit. So you need to handle them because you see, you see some of the stocks in there right there or your water sometime. You want to take them carefully, carefully and you flip them. You see, you just flip them like that. All right. So here's what I'm going to do, friends. I'm going to do that to all of them and I'm going to let them rest until because they're still quite hot. I'm going to let them get cool a little bit, like maybe a half hour and this process you'll have to do, but that's okay because you can make them all ahead. This is not a potato. Kids are hungry. Oh, let's make some stuffed potatoes. It's something you make in advance for a fun dinner or very special dinner party. All right. So I'm going to do all this and when we come back, I'll show you how I put the Okay, friends. Well, they rested a little bit long enough anyway for me to be able to handle them. You know, there's no more water inside and you want to keep some of that chicken stock. I washed the dish because I'm too anal. So I had to wash the dishes. I mean, not all of them. Anyway, I got it cleaned up and then I saved some of that beautiful broth in there because you want to keep a little moisture underneath, right? Now the cheese, friends, I put it in a pastry bag. I got those disposable pastry bag. If you don't have one of those, you can use a very small ice cream scoop if you have it. If not, you're going to have to do with a spoon or get one of them baggies and put the cheese in a corner of it and then you just, you see, you can just do it like this. It's easy. When you see me do it with a pastry bag, you're going to go, ah, it's pretty easy to do it this way, right? And you just go right in there. I just want to make sure that I'm not in the middle of the camera, but look, see right there and you put it in there. Now, don't be afraid, friends. You want to put a lot of cheese. So you put your pastry bag in the bottom until it starts puffing up. You see, you want the potatoes to be full, full, full. Now it all depends, of course, how much cheese you like in your potatoes. Now, if you like a lot of cheese, you want to, you want to really be healthy with this. If you like a lot of cheese, friends, and you want, you want to make a bigger hole, but be careful, be careful, friends, because if you put too much, if you put too big of a hole, the potatoes are going to be very fragile because, you know, they're cooked, right? That's the whole idea, right? So then what we're going to do, we're going to bake them and, and, and then when it's golden brown, we're ready to eat them. So dinner party, you got them all ready like that and you're putting your steak, you're putting your whatever it is, they're going to require, depends, like those right now are still hot, so they're not going to take that long at all to, to get ready to be served. But if you take them out of the fridge, you want to put them in a warm oven, like 250, 275 until they're golden brown and until the cheese is nice and hot and you taste it inside and they're ready. All right, we're going to go in the oven now. All right, let's go, let's put them in and voila, we'll be back when they're ready. Okay, friends, now they are ready. Now, all I'm going to do is, uh, let's put a chop a little parsley to make them nice and give them a brightness, a brightness, a little freshness, and, uh, voila, right? A little bit, a little bit, a little bit right there. These guys didn't get any, right, right. Okay, so now, um, now they're ready to eat. Uh, by the way, I just want to let you know the cheese leftover I added on a crackers for, for lunch today at Cheese and Crackers. Yeah, Cheese and Crackers is delicious. I'm not going to have one, otherwise I can't speak, but it was delicious. So, yeah, you make some extra cheese. Let me tell you. Okay, I'm going to take one out of it. So I want to show you the inside friends, but they're going to be a little hot. So be careful, be careful, be careful. You know, you see, you, you really got to keep the bottom of this thing moist. Uh, it's nice. Okay. Oh yeah. Yeah. So we break them and you'll see that it stays. So you see the cheese, the cheese, um, uh, came up a little bit. You want to make sure you fill them up all the way. Okay. Now you can also put a bit of Parmigiano-Reggiano, but you have to be careful because the Parmigiano-Reggiano is going to, um, uh, to brown really, really, really fast. So you see the cheese is melting. It's coming out, but you're not supposed to eat them like that. You're supposed to just cut them and just, yeah. Ha ha ha ha. Gotta wait until they're not so hot. Fantastic for a dinner party. I hope you make them my friend. I really enjoyed making them for you. Remember, thumbs up if you liked the video, subscribe to the channel and ring that bell. Stay tuned. We got more recipe coming up. Thanks for watching.