(upbeat music) - Greetings, my beautiful lovelies. It's Emmy. How are you? It's great to see you and welcome back. Today we are going to be making what might be the best baked potato or as they say in the UK, jacket potato. Now, I always thought jacket potatoes were synonymous with baked potatoes, but I've recently learned
that might not be the case. Jacket potatoes are a whole
potatoes that are cooked with their skin on in the oven, but from my understanding, they are a little bit
crisper on the outside. Now, oftentimes when we make
baked potatoes in the States, we wrap them in foil,
put them in a hot oven, leave them in there for
about an hour, unwrap them, cut a slice into them, fluff
'em up, add some butter, sour cream, cheese, bacon, broccoli, whatever you wanna put
on your baked potato and that's a baked potato and I always thought
that was the same thing as a jacket potato. The jacket was simply
the skin of the potato, but I've heard otherwise
that jacket potatoes actually are crisper on the outside. They are cut with an X before baking so that some of the steam can be released. My British friends let
me know in the comments your definition of what
a jacket potato is. At any rate, we are going to be making a cheesy garlicy version
of a jacket potato inspired by Poppy Cooks. I'll put a link down
below to the inspiration and I am using a little
inspiration from a six-sided Korean bakery bun that I
made a couple of years ago. If you haven't seen that
video, please check it out. I'll put the link also down below. It's a beautiful round bun that has been cut into six wedges, and then it is stuffed
with a sweet cream cheese and topped with a luscious
garlicy buttery parsley sauce on top and then baked again and it's absolutely
decadent and delicious. It's a wonderful take
on garlic cheesy bread. So I'm gonna use that as
inspiration for today's baked or jacket potato. So let's go ahead and get started. Now the first thing we're going
to need are some potatoes. So I'm gonna be using
three Yukon gold potatoes, relatively large. These tend to be a little bit
waxier than a russet potato, which is what I normally
would use for a baked potato, but Poppy uses a variety
that looks yellow like this, so I'm gonna try it. I love potatoes of all varieties, but Russets are particularly
good for baked potatoes, because they're nice and fluffy. These tend to be a little bit waxier. These are kind of good
multipurpose potatoes that make great potato salad. Also mashed potatoes, and I think they bake up nicely as well. They're just a little bit waxier, just a little bit firmer
than a fluffy Russet potato, but I think these can be just fine and because of their round shape, I think they will make a
nice six sided presentation. So behind me, I've got my oven preheated to 400 degrees Fahrenheit,
200 degrees Celsius and we're gonna pop these
in that very hot oven, but we want it to be preheated first. Next, I'm gonna prickle
these a little bit, (knife poking) just a bit,
(knife poking) and then I'm gonna take
some neutral vegetable oil. This is sunflower oil and drizzle that all over our potatoes, along
with a good amount of salt and this happens to be kosher salt. (pot clangs) Now I'm gonna go ahead
and get my hands messy. I'm gonna leave the salt open, and we're gonna really rub
that oil all into the skin, give it a good sun tan oil coating. Lovely and that will
help to crisp things up. Now, since we've rubbed this, we might wanna add a little
bit more salt to things. My dear friend, Preston, taught me how to bake
potatoes on a bed of salt and didn't use any foil whatsoever, and it was a revelation to me,
made such a beautiful potato. Ah, Preston, I miss you. So now we're gonna pop
these into our hot oven and bake them for 45 minutes, an hour. It really depends on
the size of your potato. You want them to be fork tender. That means when you stick a fork in it, it goes in very easily. There's no hardness or resistance
in the middle. All righty. (air swooshes)
(gentle music) All righty my lovelies, my
potatoes have been in the oven for about an hour and they are cooked. When I inserted a skewer,
they went in nice and cleanly. So let me grab them. Here are the potatoes and they've taken on a
nice kind of golden color and I want to reiterate that
you wanna place the potatoes directly onto the rack, you
don't wanna put 'em on a pan, 'cause that will help to crisp them up. So this is what I mean, a
skewer or a toothpick or a fork should go in all the
way without any effort. You shouldn't meet any resistance. Letting you know your potato is done. So in this bowl, I have
one stick of melted butter, and I'm going to add three
small cloves of garlic or about one teaspoon of minced garlic. This is fresh right into the butter, swizzle that around. I want it to have a really
strong garlicy flavor, so I'm not cooking the garlic at all, just adding it to the melted butter. To that, I'm gonna add
some fresh chopped parsley, boop, boop, boop and I'm gonna save a
little bit more for garnish and that's my quick garlic butter. This is salted butter, by the way, if you haven't salted, just add salt. So here I've got laughing cow cheese. I have not had this cheese in a long time. I think when I was a kid, sometimes I would get it in my lunchbox, but I always loved this presentation. Look that, isn't that great? (chuckles) All these beautiful wedges of cheese. You could use any cheese that you like. Shred your own favorite cheese. When I did the six sided bread rolls, I used cream cheese, which was phenomenal, but I decided to use this cheese, because it's been such a
long time since I've had it. I'm gonna give this a nibble. I haven't had this in a long time. Hmm. Softer than American cheese. Very, very soft. Very
strong, funky flavor. So if you don't like strong,
funky cheese flavors, then you might not like this
aged white cheddar variety, but I do, I like it. Now I left my oven on, because we're gonna place
this back in the oven to cook a little bit longer. So with each potato, I'm going
to cut it into six wedges. So down, but don't cut
all the way through. So cut three slices, two and three. I'm gonna gently widening it
up a little bit. Oh my gosh. So hot and cute. Look
how cute that is, okay. Alright, so that's the potato. Do the same thing with this one. One, two, oh, three, very hot, and spread it out a little bit. This one, I think I spread
out a little bit too much, and it's falling open,
which I don't quite like. I want it to still have
that kind of round shape. So press it down a bit
to kind of sink it down. Think that's the trick. I've never made this
recipe before, by the way. As all of my recipes, I
want you to experience the first time making
them as well as I do. Oh my gosh, it's so hot. Now
we're gonna take our cheese. I'm gonna put this right in the middle. Break it up so that
each wedge has a piece. What I intended to do, before
I put the cheese in there was to paint some of this
garlic butter inside. So I'll do that now, but I really wanted some of this to be on the potato
before I put the cheese on. So we'll do that to this
one, so using a pastry brush, generously slather butter into here. Oh, this is gonna be smacking good and you can put some on the outside too, because we wanna eat the skin too. Remember, we scrubbed our
potatoes before we bake them. This makes it so easy
to season the potato, because it's cut open so we can get right into each nook and cranny
with the butter. (chuckles) All right, so we've got cheese in each one of these potatoes
and for the final little bit, I'm gonna add a drizzle of honey. Now this might seem like
a little bit of a stretch, but after having that six
bread with the cheesiness and the sugar, it was
absolutely delicious. So I'm gonna add a little
bit drizzle of honey on top. It's gonna be great. Back into the oven for about 10 minutes or until everything gets
nice and melty and gooey. (Emmy hisses) Tu, tu, tu, tu. Ah, these smell so great.
These smells so good. Look at these. So good. Now I'm gonna take this excess
butter that I have in this in the foil, and gonna
drizzle this extra butter right on top each one of these. So we don't want that to go waste. Pu, pu, tu, tu. Give it a little extra sheen and flavor. Yum. And then I'm gonna add a little pepper, because I love pepper and
a little extra parsley. Look how great these look. Cute. Okay, now just a little extra parsley. Oh yeah. These ones too. So cute. How steamy they are. Boom, lovely. Look how
stinking cute this looks. Looks so great. Love it, love it, love it. All righty, let's tuck into this. Get a bite with everything. Cheese, garlic and honey,
and a little bit of parsley. Alrighty, here we go. Itadakimasu. Mh. Oh, man, that's good. Potatoes are so good on their own. They're so soft, buttery, and starchy. I have to just say I'm
a big fan of potatoes. I just love plain boiled
potatoes, a little bit of salt, so stinking delicious, but with butter, potatoes and butter are
just like best friends. Mmm, so good. The garlic has a very
strong pungent flavor, which pairs beautifully with the butter, but the combination of salty
cheese, sweet honey butter, and soft, fluffy, tender potato, it is just sublime. Even though I use salted butter, this does need a little hit of salt. I'm just sprinkle that on
top just to give the potato a little extra seasoning. I almost forgot I did
put salt on the outside. So let's taste the jacket
part of the jacket potato. Yum. Here we go. Mm, mh-hmm, that's lovely. I
am a huge fan of potato skins. It has a really great flavor. There's a little bit of
crispness, great texture, but I really like the taste of it and it's a little bit salty because we rubbed some salt on the outside and that oil helped to crisp it up a bit, but my favorite way to eat a baked potato is to fork the inside like this and mix all the ingredients together. So let's try it that way. Oh my gosh, so buttery. Then you end up with something
like mashed potatoes, right? Mm, so the laughing cow cheese that I use blends really well with the mashed potato and the melted butter. If you want a more cheese pull,
stretchy cheese experience, then I would use something
like mozzarella instead. Both would be delicious. Hmm, so good. I think the main takeaway
here is cutting the potato into wedges, stuffing it, and then baking it for
a little bit longer. I can imagine so many
different permutations that would be so stinking delicious. Sour cream, chives, chili, bacon bits, cheese and bacon bits, cooked
broccoli and melty cheese. So by cutting it into wedges, I think you can really get into the potato and season it really well with
whatever you are seasoning and by cooking it directly
on the rack without any foil, gives you a drier skin, a crisper crust. Absolutely stinking delicious. Mh-hmm, mh, and on one of
the potatoes that you make, try the honey or a sprinkle
of sugar, just try it. I think you'll like it. All right my lovelies, there you have it, simple, easy to make,
absolutely, scrum didiliumptious, garlicy, cheesy jacket potatoes. Thanks so much for watching.
I hope you enjoyed that one. I hope you learned something. Please share this video with your friends. Follow me on social media,
like this video, subscribe and I shall see you in the next one. Toodaloo, take care, bye! (gentle music) I'm gonna have dinner soon. I'm gonna spoil my dinner
with jacket potatoes. (Emmy moans)
