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/ck/ - Food & Cooking

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4030190 No.4030190 [Reply] [Original]

the humble baked potato...I challenge you to make the best one.

>> No.4030207
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4030207

the toppings....

>> No.4030233

Looks promising

Post moar OP

>> No.4030235
File: 2.62 MB, 3648x2736, SDC11510.jpg [View same] [iqdb] [saucenao] [google]
4030235

beat that -ck

>> No.4030238

>>4030235
That is a lovely counter top

>> No.4030241

I might not be able to beat your potato, but I can sure as hell make fun of your counter and your array of transparent dishes and cutting board desinged to make it impossible to hide from it.

>> No.4030246

No sour cream or bacon.

Your potato fails.

>> No.4030247

>>4030235
you got fucking leaves all over it
why?

>> No.4030249

>>4030235
I find your lack of bacon disturbing

>> No.4030261

I'll advise you OP to get a wood cutting board, if I'm not mistaken that's hard plastic/glass and it will absolutely destroy your knives over time.

>> No.4030263
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4030263

>>4030190
GLASS CUTTING BOARD

>> No.4030278

Did you seriously just put bell peppers and cilantro on a baked potato?

why

>> No.4030282

I'm going to tell you my secret now, /ck/, to the perfect baked potato. It's such a well-guarded secret that there isn't a single picture of it on the internet.

It's not chili on top of a baked potato, it's a chili DOG on top of a baked potato

>> No.4030317
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4030317

>>4030190


tater duce....moar cheese and less leaves for the haters.

>> No.4030321

>>4030247

IDK...garnish

>> No.4030325

>>4030249

that's more potato skin style, we're doing baked potatoes.

>> No.4030326

>>4030261
>>4030263

Ok, guies...srs'ly I just like see through stuff and I know it's bad for my knives.

>> No.4030331

>>4030278


NO, that's jalapeño and parsley.

>> No.4030354

There is a disturbing lack of bacon in and around your baked potato, OP. 0/10

>> No.4030374

what if you put diced jalapenos on a patato good or no?

>> No.4030429

>clear plate

I hate them so much.

>> No.4030434

>>4030354
>no bacon = 0/10

Stay classy, Amerifat.

>> No.4030463

>>4030374

Yes, I had diced Jalapeños on the one I made and it was great.

pro tip: put the jalapeños on when you melt the cheese to cook out some of the raw taste.

>> No.4030466

What about this?
1 medium baking potato, riced flesh blended w/
1 oz goat cheese and
1/4 tsp lemon thyme

>> No.4030490

>>4030466

Yea, maybe but I'd go full Greek with olive oil instead of butter and some spinach and lemon....although this really isn't a baked potato if you rice it.

>> No.4030506

what about anchovies on a potato. this thread has got me thinking of all kinds of crazy crap i could do to a potato

>> No.4030516

>>4030429

but then the roaches can't sneak up on your food

>> No.4030517

this is the best: sour cream, green onion, cheddar/pepper jack shredded cheese mix, smoked brisket, bbq sauce, and bacon

>> No.4030520

>>4030490
I think its a baked potato if thats the process used and it is still served with skin. I like your suggestions though. What about some minced kalamata olives? Just a teaspoon or less.

>> No.4030524

>>4030506

I think the salt would be good, but I'm not so sure about the fishy flavor...there would have to be something else more powerful to balance it out.

>> No.4030530

>>4030520

Maybe technically it was baked but the interior should be fluffy enough, as to not require ricing...yea I like the olives (sliced). How about making a yogurt based, garlic, lemon and parsley sauce instead of sour cream?

>> No.4030542

>>4030517

OK, that sounds pretty good but I get the feeling that your a Texas "big" kinda gurl'...so we can only be friends.

>> No.4030585

BAKE THAT TATER.

SLICE IT DOWN THE MIDDLE LENGTHWISE.

GENEROUSLY TOP WITH SHREDDED CHEESE AND BACON BITS.

APPLY HEAT TO MELT THE CHEESE.

CONSUME.

SERVES 2, MOTHERFUCKER.

>> No.4031023
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4031023

Idafag, here.

Thin cut lengthwise, toss with oil & garlic powder, roast hot until just getting crispy then a bit more.

That's all.

>> No.4031055

>>4031023

this looks curiously like piccolo dick with a few key players missing.

>> No.4031056

>>4031055
i saw it

>> No.4031058

>>4030326

> I just like to see through stuff

What?

>> No.4031077

>>4031058
learn2read pls

>> No.4031093

>Cover potato and small knob of butter with foil
>oven til baked
>Cut cross into alfoil and potato
>peel back alfoil and skin from cross
>sour cream, bacon, sweet chilli.

No cheese.

Serve with rare rib fillet, creamy mushroom gravy and Cesar salad.

>> No.4031098

>>4030542
>2012
>not eating Texas big baked tater then fucking the shit out of a tight sassy Texas big gurl that loves steak, drinking and sports.
>I shiggy

>> No.4031133

>Bake potato
>Cut a circle on one end and remove all the meat
>Insert baked chicken leg in newly formed cavity
>Fill in any remaining space with buerre blanc

I do this whenever I have the ingredients around and it is amazing.

>> No.4031921

I love potatoes

>> No.4031923

>>4031133
>Potato's have meat

>> No.4031942
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4031942

alright cookers, welcome to day two of my potato extravaganza....and whats better than a baked potato, a TWICE baked potato.

here we go...

>> No.4031952

mixed base ingredients

>> No.4031960
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4031960

>>4031952

dammit...pic

>> No.4031970
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4031970

>>4031960

scoopin p°toes

>> No.4031983
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4031983

>>4031970

starting on the filling

>> No.4031988
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4031988

>>4031983

MOAR scoopin

>> No.4031996
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4031996

>>4031988

fillings getting there

>> No.4032007
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4032007

>>4031996

juicy cubes of cheese make delicious pockets of meltyness inside.

>> No.4032014
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4032014

>>4032007

filler up.

>> No.4032029
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4032029

>>4032014

theres no way thats enough cheese...

>> No.4032033

resize your pics or take smaller pictures

>> No.4032035
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4032035

>>4032029

oven time

>> No.4032040
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4032040

>>4032033

but then you couldn't see all of the deliciousness

also, prep some garnish

>> No.4032044
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4032044

>>4032040

dat potato

>> No.4032051

sweet potato > potato

does that count?

>> No.4032052
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4032052

>>4032044

final product...

>> No.4032058

And then OP ate all of it.

>> No.4032065
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4032065

>>4032052

one moar money shot

>> No.4032071
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4032071

>>4032058

I only ate this many...but I will eat more later.

>> No.4032072

>>4032065
Is the main difference that the toppings and potato are more evenly mixed with twice baked?

>> No.4032078
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4032078

>>4032072

Yea, I guess...but classic Frenchfag style would use a piping bag with whipped potatoes and a filling (usually, just cheese and butter) and make it look all gay. I like it better with a lumpy texture.

>> No.4034422

I will now be accepting recommendations for day three of my potatalypse'

FYI: this all started because I need to use a 10lbs bag of potatoes that I kinda forgot about and was on it's way out (it's very painful for me to throw away food). Now, their pretty much used up and I wouldn't be apposed to going to the store and getting additional ingredients.....ok...thanks.

>> No.4034467

Just pour cheddar-garlic-cream sauce on top and nom with skin. Nothing better.

>> No.4034502

>>4034422
Gratin Dauphinois

>> No.4034582

First, cut the tater in a crosswise pattern, quite small squares. Then butter, let melt, and salt.
Eat with sour cream, chives (or red onion dp. on taste) and roe.

Or just Skagenröra. yummy!

>> No.4034587

>>4034582
Forgot to mention, even before "first", you cut the tater in half.

>> No.4034697

>>4034502

thanks...I like the sound of a Gratin, but maybe I'll do it with blue cheese in stead of the classic Dauphinois.

>> No.4034753
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4034753

>scoop out the innards and leave the skin
>whip them with herbs, spices, heavy cream, and shredded cheddar cheese
>ladle whipped potatoes back into the skin
>put back into oven, bake until cheese is melted
>serve with sour cream

>> No.4034781

>>4034753
My mother always made them like this but with bacon too.
She would bake them on a low heat for an hour, scoop the middle out and combine with sour cream, bacon, cream, cheese, rosemary ect. and then bang them back in the oven for and hour or so/ until the outside was really crunchy. Yum.

>> No.4035414

Potato soup.

Fry some bacon in a skillet. Either set it aside for bacon bits later or add it in with the onions. Pour most of the grease out of said skillet. Put about a half of a chopped large sweet onion into the little bit of grease and start cooking it down. Add chopped garlic shortly after.

By the way, while you were doing this, there should have been a few potatoes boiling in a large pot. When those are fork-tender, dump the water. Now you can mash it down as is or reserve a potato or two to chop up so there are chunks. Throw in all the onions and garlic, a cup of chicken stock, cracked black pepper, and milk until you reach the consistency you desire.

Typing this on a phone, half-asleep. The robably missed something important.

>> No.4035478

>>4035414
I make this too, but with a 1:1 onion to potato ratio. Just saute the onions then when you're done throw in cubed potatoes and add enough water to cover. Maybe put in some cubed carrots for a bit of sweetness. Boil for half an hour then mash it up. Add salt and pepper. Serve with bacon bits sprinkled on top.

>> No.4037171

bump