twice-baked potatoes are one of my favorite side dishes to make at Christmastime it's one of those things that when I grew up we would eat twice baked potatoes a lot from the store and you would bake them and they'd get nice and crusty on top it was just delicious and so when I got older and being the cook this was something that we sort of started to make from scratch so I'm gonna show you how that we do it today right now I've got the potatoes baking in the oven a few russet potatoes I just washed them gave them a quick rinse dried them off really well poke a bunch of holes in them with the fork all around the potatoes coated them it lightly and olive oil and season them with salt threw them in a 400-degree oven and they are just in there roasting and they'll be in there for about an hour so while those are going we can talk about the rest of the ingredients basically doing the mashed potatoes I taught you last month's I'll leave a link somewhere either up above or in the description you can go ahead and make that exact recipe once you take all the filling out of the baked potatoes but it's just a little bit of a different recipe it's another way to kind of make mashed potatoes we're adding cheese gonna use some chives some heavy cream and some butter and olive oil and then we're just gonna put it into like a piping bag and then pipe them back into the potato skins throw them in the oven there you have it another thing that you can make ahead throw them in the refrigerator so when I'm ready to bake just pop them in the oven on Christmas Day and get them ready to go also a lot of people kind of asked about the food mill using the food mill you don't have to get a food mill this is a potato ricer it's the same idea you're just gonna put stuff in here and push it down so I'm just gonna use this today just to show you another way of doing it this is probably a little cheaper it's smaller to keep and I guess you could pee right tomatoes and this as well I never kind of thought to do that but anyway I just got each other yeah butter chives cream olive oil some salt and so we're gonna wait for this the potatoes to get done cooking and then start the process so these guys are roasted you can take a knife and just puncture them make sure they're tender there's no resistance that's what you want so we just let them cool for a little bit we're just gonna do now is chop up some chives see that there's no green stuff on the board if you're chopping herbs delicate herbs like chives and you've got all this green juice left on the board that's a pretty good indicator that your knife is dull and that you're destroying the beauty of all these ingredients so when you chop herbs like this you don't want any sort of residue on the bottom of the board means your knife is nice and sharp and you're cutting through these without damaging the Greens too much 1/4 cup of chopped chives should be enough but you can add more if you like shudder here I'm probably gonna use half of it there's probably eight ounces of cheese here I'm gonna use about four of it or maybe a little bit more to mix in with the mashed potatoes and then reserve about half of it to sprinkle on top of the mashed potatoes so I have this and I'm just gonna keep that off to the side I've got some butter I'm just gonna dice it up so it's easier you know Cara Gold's one of my favorites to use you could cut these right down the middle and a half and turn this into two portions if you want that's one way to do it I'm gonna just give everybody one potato because they generally measure how many potatoes I'm gonna serve at something like this buy one potato per person these are a little bit big you can kind of shop for them by size and make sure that they're kind of uniform in shape they have the nice shape that you can kind of cut the top off and it's just gonna look nice as a twice baked potato and then you can also look for smaller ones and try to make these in like a smaller version that will work but if I'm gonna use one per person that I'm just gonna slice off the tiniest amount off the top [Applause] so now I just want to scoop all of this out from the tops and in here all of it into the goal but first what I'm going to do is put the butter in some of the cream I'm aiming for about a 1/2 cup of cream but again I have extra just in case I need more you just scoop into your racer clean it out real nice and then reserve the empty potato skin that you're eventually going to fill up I'm gonna a pinch of salt some olive oil chives reserving a little bit for garnish and then shudder and once those chives hit the hot potatoes you already get that sour cream and onion scent going which is really nice so if it looks a little lumpy to you it is because the cheese isn't fully melted it's okay it's not lumpy potatoes it's just kind of gonna melt as soon as we get them in here and bake them but now all we want to do is get this into a piping bag and fill up the potato shells [Applause] you can use one of these or you can just use a gallon ziplock bag fill it up get it kind of pushed all the way down to one corner and then snip off the end and just pipe it in like that but I wanted to kind of go for this nice presentation with the fluted tip so I have a little piping bag here what you can do is just sort of spoon it in most of the way [Applause] [Applause] at this point you could either cover them you could keep that stuff in a piping bag wrap them when you did that kind of initial fill and then when you go to put them into the oven the next day then you can kind of fill pipe them make them look all nice before you put them in the oven we're gonna get these in the oven they're oven 425 if you're pulling them out of the refrigerator to heat them up on the day of bake them at a lower temperature like 400 degrees just because they're gonna take longer to reheat but since these are hot I'm gonna do them at a higher temperature should I get that brown top you could also freeze these so if you throw them in the freezer then you get your own homemade twice baked potatoes whenever you want you don't have to go to the store and buy none of that stuff so this is just going in the oven 425 degrees 15 minutes until the top looks nice remember always clean as you go ABC always be cleaning especially during the holidays somebody's gonna do dishes and even if it's not you you want to help that person out just wash the stuff off of bottom and top of plates I know some of you only wash the top of the plates what are you thinking obviously the bottom of the plate is dirty too once it's been put into the sink don't be lazy learn how to wash a dish I was a professional dishwasher as my first career so there's something to be said about washing up dish properly just do it right there's nothing in the sink potatoes are the are in the oven I'm feeling good and that's how you want to feel when you're prepared for the holidays I'll create this bed for the potatoes to sit on you got this nice rosemary scent that kind of perfumes the plate so if the childhood favorite made from scratch as an adult that would literally make anyone happy as you can see my fancy fluted top didn't really work everything melted and sort of made it a lot looser you can avoid that by putting the mashed potatoes together on a pot with a little bit of heat making sure that the butter is all melted the cheese actually melts and it'll give you a better idea of what the actual consistency of the mashed potatoes are gonna be after baking and then if you get the consistency right and you put a nice flute it should be a little bit firmer it should probably be a little bit firmer than this that's not holding well oh no it doesn't matter it's just creamier but that's okay still delicious I'd be happy to serve these sort of just base it off of how you like it how creamy you like your mashed potatoes how firm just make them per your specs and you should love this one hope you make it let me know if you do down in the comments next episode we're gonna do some roasted Brussels sprouts one of my specialties as always thanks for watching thanks to all my patrons you guys want to be a part of this group of people who are helping to fund the show and in return or actually have become producers of the show get their names running down the end credits scene of my videos then click the link in the description and it'll also pop-up right around here and go to my patreon page and check out the deal really does make a difference everyone who's been a part of it has gone a long way in helping this show succeed and helping me out in funding it because I'd pay for it out of pocket and some of this stuff gets expensive anyway that's all I've got today see you next time to care yourself and go feed yourself