Trying it now for the first time

You call that the best ! Ah, Americans ! Mine are made the Italian and Greek way, using premium organic potatoes when they are in season, baked outside in the pizza oven, using olive seeds charcoal, than brushed with extra ultra mega cold pressed organic olive oil. We do it with minced spring onions, and basil, not lemon but (and this is the secret) organic Yuzu zest, with 1/4 organic fresh goat cheese, 1/4 organic feta cheese 1/4 organic REAL mozzarella, 1/4 organic REAL parmigiano, mountain salt (never sea salt) and fresh ground pepper and a bit of cayenne. And you never ever EVER , EEEEVVEERRRRRR serve them with butter, but always with olive oil. And if you are one of those who can't live without butter, then you use fresh french Brittany "pres sales" salted butter. The flavour of the four cheeses, the subtle aroma of the Yuzu (that's a Japanese mandarin-lemon), and more importantly the smell of a potato baked in a charcoal oven, will change your life forever! I was just kidding about the "Ah Americans", so don't take it personally. But you guys need to start cooking organic and stop using butter everywhere and go light on the salt and when you do use salt ALWAYS use mountain rock salt (Himalayan preferably). I'm not a chef i'm a veterinarian but living in Switzerland thanks to our neighbours (Italy, France and Germany) and the influence of Greece and Northern Africa on European cuisine, we have inherited really good recipes. The use of Yuzu is not fancy modern fusion cuisine, Marco Polo brought it back, Germans now a thing or two about potatoes, the French and Italians know everything there is to know on butter and cheese and the Greeks and North African are unsurpassed when it comes to olive oil. Try my recipe and tell me what you think. It doesn't have to be olive seeds charcoal, but it is good for two reasons, first it is non toxic and doesn't damage forests because it doesn't require cutting trees and second it is a great way to recycle olive seeds, and on top of that the fragrance of olive seeds charcoal alone will make your mouth water !

​@@morganolfursson2560 Yeah, you're not going to convince us Americans not to put butter on a baked potato. Sorry. We all have our own styles and perhaps you should give this recipe a try. Also, Himalayan salt is just a gimmick, its not better for you.

@@morganolfursson2560 sounds like a lot of faffing about just for a baked potato 😂 basic, simple recipes are generally always the best

@@morganolfursson2560 This can't be a real comment

Amara Jordan just said prayer for you and your mom.

Praying for you

Prayers for you and your Mom.

Eat yellow potato stop eating white. Eat aloe.

I could have written this post. My daughter and I also have difficulty eating anything. Carnation instant breakfast and potatoes are our go to foods. I'm not well enough to make soup so baked potatoes it is. My daughter likes sweet potatoes. I wonder how th iui s process would work for them. Yes, prayers for you and your family 🙏💖

Me too😂

I didn't brush the skin because i had no brush. Just poured the oil for the last 10 minutes. The skin didnt crisp as well as it should. But very good 🥔

​@@DeltafooUse a napkin and soak it in oil that dap it on there

👍🏻

RR Chard This was a LONG post...lol but well worth the read...I’m definitely going to try this method now...thanks

Lol

I wonder how sour cream would mellow with the toppings they made. The potatoes looked so good!

Just wondering how much did you get paid for this comment, Richard?😂

I watched the video and thought, ahh screw it I'll just bang them in the oven like usual. I'm gonna try the brine now, you've convinced me.

We wrap potatoes in aluminum foil on a camp out when roasting them in hot coals. That keeps the potato from burning. Before aluminum foil the natives used to wrap them in wet plantain leaves and different items for various foods baked on coals. People who were first exposed to baking potatoes in aluminum foil on camp outs naturally carried the practice into the kitchen without thinking about it. Did I win the prize?

I almost wrapped them, until I saw this. I'm so glad!

Same lol

I thought so too! :)

Belle you made my day that's so funny 😆 😄 🤣

@@mimisam2091 why is it funny

Yes that was hilarious and then the host said "seasoned to Elle's taste" lol

Try mixing half cream cheese and half shredded cheddar with crispy bacon bits sprinkled over the top. Put back in oven just to melt the cheese.

inquisitor Yes, that would be how I’d like to try it. Don’t like goat cheese, but love cream cheese and cheddar. Great idea!

😋

Dawn Gable hi how are you doing today I just started my own UKposts channel on cooking at the minute but wanted to know if you would subscribe to my channel please and help me grow my channel thanks 🙏 if you have any friends please let them know about my channel and if you have a channel I will subscribe to you as well thank you 😊

Same lol 😅

How’d you do friend?

We have antenna tv too. About once every few weeks you have to have your tv scan for available channels. When you lose a channel for a bit due to weather, reception etc. After a certain amount of time it just won't register as a channel you get anymore. But re-scanning your channels helps.

Maria Victoria Lucasan aa

They're going to charge you for copyright infringement, lol. Because- they charge for everything!

Thank you 🙂

Thanks for your comment because I always use Yukon Golds for baked potatoes and was wondering if this would work the same on them. I was going to give it a go anyways, but it's nice to see that it turned out amazing for someone else. :-)

@Hello there, how are you doing this blessed day?

MY SINCEREST THANKS TO ELLE, ALSO!!!!

@Hello there, how are you doing this blessed day?

ELLE IS FABULOUS!!!!

Are they together the way they said see you later in she look I'm just asking

OM617YOTA now she didn’t, she was shocked and basically rolled her eyes lol

@@beenboss207 lmao no she didn't. She nodded her head

She was like, yes! NOW you are speaking my language!

Perhaps Hubby can demonstrate the proper technique.

You guys made me laugh. 😃

@6laderunner I'm a wife and I'm pretty sure you're right. It doesn't take away from that person's comment, though.

Wonderfully Stated!

Same here. Only thing I'd advice on changing would maybe; is to cut them, squeeze them and push them in, Before the second 10min. bake. So as you do, You get an additional chance of seasoning the inside of the 'Tater a bit. Second Bake it for 10 min. (Still 450) - And then when that's done, next comes the chilled filling, goes in, stays in place and emulsifices just beautifully with the inside of the now "flava-ed" patatoe much. Aka tasty inside. Crispy out side. What more could anyone want😂👍

@Hello there, how are you doing this blessed day?

Michelle McGroarty hi how are you doing today I just started my own UKposts channel and wanted to know if you guys would subscribe to my channel please and help me grow my channel thanks 🙏 and if you have a channel I will subscribe to you as well thank you 😊

I don't care for the new girl. Her personality isn't good.

Amazing huh? All of these fools on here complaining that it is TOO much work. They have no idea.

Up

make these potatoes!!!!!!!! they are the best potatoes I have ever had! OUTSTANDING!

Your first time learning will be the right way then at least. 😄

Joe Blow (

Exactly what am using on mine! Bacon bits,chives and sour cream oooh with the butter

Immensely agree with. butter. It’s a staple; wouldn’t be great without it. Same with bacon bits. Would they be tasty with scallions and/ or aioli?

?

So, how was it?

@@mikewoodson6930 good enough to maybe do a couple times a year but too much dinking for a weekly tater

@@Profile.4 ??

@@123456BRye ???

Jessie Morton hi 👋 how are you doing today I just started my own UKposts channel and wanted to know if you guys would subscribe to my channel please I done some cooking video and if you have a channel I will subscribe to you as well thank you 😊

@Hello there, how are you doing this blessed day?