- This is my current favorite way to have a baked potato.
This is kind of a breakfast baked potato.
You hollow out half of a baked potato,
mix up the inside with salt, pepper,
and sour cream, and stuff it back in.
Top it with some green onions, cheddar cheese, bacon,
and put it in the oven for, I don't know, like 10 minutes.
When it comes out, it looks like this.
Aha, still runny yolk. Ta-da.
I like to put a little bit of herb sour cream on the top.
Ahhh.
It is salty from the bacon, rich and creamy,
and having that soft yolk is (imitates kiss).
The thing is, I know that around the world,
there are tons of different preparations
for the humble baked potato,
ones I have probably never even heard of.
So today, we are going to look at five different
baked potatoes from five different countries
and get inspired. I'm excited.
- Hi, Beryl. Hi, everyone.
My name's Amanda and I live on the west coast of Sweden
in a city called Gothenburg.
Today, I wanna tell you about my favorite topping
for baked potato.
It's called Skagenrora.
Skagen, a place in Denmark, and rora, meaning mix.
Allegedly, the chef who came up with the recipe
was sailing past Skagen in Denmark when he came up with it
and that's why it's called Skagenrora.
In Sweden, we call baked potato a bakad potatis,
with bakad meaning baked, and potatis meaning potato.
The mix itself is a mayo-based shrimp salad,
with mayonnaise, fresh dill, lemon and cooked shrimp.
Some prefer to have a bit of sour cream in it
and finely diced red onion.
If you're feeling extra fancy, you can even add some roe.
It's a common mix all over Sweden.
You can buy it pre-made in stores
or make it yourself at home.
It tastes salty, fresh and light, even though it's
mayo-based, since there's a lot of dill in it
and the lemon juice as well.
This dish tastes like summer,
and hanging out with my friends.
Baked potato with Skagenrora is light,
fresh, salty, and simply delicious.
If you try it, I hope you enjoy it and yeah,
thank you very much, hejdå.
Bye, bye.
- I am sensing a theme, Sweden.
I also had a shrimp salad on a hotdog
when I did a hotdog video.
This seems pretty bomb though.
I love dill so I went heavy on the dill.
I know a lot of people don't like dill
but they're all wrong.
You know the thing, it's good. This is good.
I love shrimp salad though, so we're safe here, right?
The shrimp salad is really nice.
Mayonnaisey and herby it's super simple to make
'cause it's like what?
Three ingredients and then plop it into a potato.
The the work is really in just roasting a potato,
you know 'cause that takes forever
Even though a baked potato is kind of heavy
the shrimp salad is pretty light tasting
and so it doesn't feel like too heavy a dish.
It actually feels like a pretty nice balance.
I definitely stuff this puppy up, because I just think there
is nothing sadder than an under-stuffed baked potato.
It's like when you get a plate of nachos
and you can just see all the chips like, "No, no, no, no, no
I don't wanna see the chips, I wanna see
toppings everywhere."
Just like this. I want a stuffed potato to be overflowing.
It needs to be a bounty.
So expect some bountiful potatoes in today's episode.
I love this.
I think with certain foods, like a baked potato especially
I don't really explore that much.
I kind of was raised with baked potato is
cheese and sour cream and butter, the end.
You know, maybe a little bit of bacon
and some chives for colors and crunch.
But never in my life would I have said let's slap a
shrimp salad on top of that and call that a meal.
I don't see why not. This is amazing.
Mmm
I'm happy, I'm inspired.
This is gonna be a good episode, you guys, a good episode.
- My name is Vicky.
I am 31 years old and I am from St. Paulo, Brazil.
The dish I wanna talk with you today is called
four cheese baked potato.
In Brazil baked potatoes are called batata recheadas,
which translates as a potato with filling,
or filled potatoes.
So four cheeses here, or quatro queijos,
is a very common filling that we use.
It's usually made with mozzarella provolone,
gorgonzola, which is a kind of blue cheese and either
requeijão or catupiry, which is a Brazilian soft cheese
with a very similar texture to cream cheese,
but a very particular taste,
and it's very salty and rich and creamy.
And I think the first time I ate gorgonzola was probably
with four cheese, because the thought of eating blue cheese
as a kid was a little scary to me.
So four cheese was probably the time when
I felt brave enough for the first time.
And if you like potatoes and cheese,
and honestly who doesn't,
I think you should try it because you will really like it.
- I'm gonna rename this the naughty potato
because (laughs) there's a lot of cheese in here.
My stomach hurts just a little bit thinking about it.
Oh my god,
I'm sorry.
I'm sorry, that was inappropriate. (laughs)
We're gonna have to put a rating on this video
for extra sexy cheese pulls.
(laughing)
If you don't like cheese you won't like it.
But there is nary person, few and far between who
really dislike a cheesy potato.
My god
There's not much to say other than the aforementioned.
My God, this is delicious.
I have to applaud the idea of putting crunchy potato
on top of potato.
There's something,
there's something really kind of inceptiony about that.
Wow.
So this is love.
Na, na, na, na
So this is love.
I'm no stranger to catupiry cheese.
It is like a very soft cream cheese,
if you like spreadable cheeses, you will love catupiry.
It is very good on pizza, that is for certain.
Very good in potatoes.
It just keeps being stretchy.
Oh, my fingertips definitely burned
off a little bit while I was scooping out the interior.
But I would say the injury was worth it,
because this is just like, it's just so good.
This is the kind of dish where I could just keep eating
it so mindlessly because every bite is savory and
cheesy and delicious.
Oh, Brazil.
(clapping)
Hats off.
That was good.
- Hi there. My name is Lisa Jane and I live in
a small market town in the west of England,
right on the Welsh border in a beautiful part of
the UK called the Wye Valley.
The dish that I want to share with you is
coronation chicken jacket potato.
So coronation chicken is a rich, creamy mayonnaise
with curry, so a curried mayonnaise that you add fruit
and some spring onions to, and it's absolutely delicious
as a filling for a baked potato or a jacket potato
as we call them in the UK,
because the jacket is like the skin of the potato.
It's a really nice kind of combination of the hot potato
and then the cold mayonnaise and chicken filling
with that like kick of curry spices.
It's really, really lovely and it's definitely
one that's been around my whole lifetime.
So Coronation chicken has a really interesting backstory
and history.
It was a dish that was created for the coronation
of Queen Elizabeth in 1953.
There was a big coronation banquet at Buckingham Palace
and the Royal Chefs wanted to create a new dish.
Then they wanted to add in like a reflection
of the commonwealth.
So in that they kind of pulled in some of the spices
from India, also newly independent country in 1947.
You should definitely try Coronation Chicken.
It's so easy to make, it's creamy it's flavorful,
it's just really, my favorite filling.
- A chicken salad for a most auspicious occasion.
I think it's pretty funny that they're like,
"There's a new queen, let's invent something."
And they're like, chicken salad, like England.
(laughs)
I'm excited though, it smells really good
and again like, I'm out of my baked potato comfort zone
or I should call it the jacket potato,
I like that this is his jacket.
I don't know why I just gendered my potato.
Anyway, let's dig in.
I gotta get past all my topping.
Oof.
She is creamy in here.
This is actually, okay, I was questioning
like I have many times,
every time I put raisins in something I think why?
What are we doing here?
Nobody asked the raisins to come
and yet, I think every time I think,
"Oh I like the raisins!"
Maybe I actually do like raisins in things
and I need to stop being so judgmental.
The apricot is really good.
I haven't had an apricot since I was a kid
and I was definitely snacking on them
while I was making this.
Chicken curry salad is delicious
and, you know, having it in a sandwich to me is totally,
yeah, like we have that here in the US,
on the potato though, it's 10 times better because
the potato is so warm and with that cold chicken salad
you have that like hot cold sensation going on in your mouth
which I am finding to be very exciting.
It feels weird to say that I'm like excited
by a jacket potato, but I'm gonna leave that in.
I think this is an interesting thing that we can all learn
about, but curry is actually not an Indian dish.
A lot of British people, when they're having Indian food
they'll say, let's go out for a curry.
Or even the idea of curry powder,
that doesn't exist in India.
Obviously there are curry leaves, but the concept of curry
as a dish is actually a British invention.
It is an Anglicized version of the Tamil word kari,
which means sauce.
When the British were in India, they pretty much saw all
of Indian food as a sauce and they just called it all curry.
The point of that is really just to kind of
teach you something new.
So the next time you think about saying curry,
maybe you look up the name of the dish and
give it its due honor.
Going back to the coronation potato,
I love adding the dried fruits.
It's got a little bit of sweetness.
The curry powder is spicy, everything is just
like a really fun bite.
And now that summer's coming up, if you are like
oh I'm gonna be making some chicken salad,
just pop it on top of a baked potato
with your leftovers and boom, you got a great dinner.
- Hi, my name is Bartek and I live in the city of
Poznan in Poland.
The dish I want to share with you is pyry z gzikiem,
which means potatoes with gzik.
So most common way of eating this dish is hot boiled jacket
potatoes served with fridge cold gzik in the middle,
but I think it only gets better when you bake your potatoes.
Words pyry and gzikiem come from dialect typical to
greater Poland which is the region that my city Poznan,
is located in.
Pyry means potatoes, and gzikiem means typical white
cheese called faruk mixed with sour cream, onions,
radishes, dill and chives.
I like contrast of hot and cold in this dish,
and also how simple it is.
Pyry z gzikiem are coming mostly in Midwest part of Poland,
which is considered to be polish, we're a land of potatoes.
It's usually eaten in spring and summertime because
it's rather light, and also vegetables are the best
in spring and summer.
It is also very popular bar dish where you can enjoy it
as a side to a beer or a vodka, obviously.
And I think you should try it because it's very
easy to make, very cheap and also very delicious.
So I hope you like it and bye.
- She's saucy. (laughs)
Smells so fresh and yummy.
I also just really, really love radishes.
This like, slaw
seems so good.
Oh my goodness gracious!
Ooh,
this is tongue tickling good.
You know when you eat something and you're
immediately like, I want more of it in my mouth!
Oh my God.
I don't have time to talk to you all,
I have to eat this now,
and get as much of it in me before I get full.
This might be one of the best potato combos I've ever had.
It is like crunchy and fresh but super, super creamy.
So the mixture with the cheese
and the sour cream and then all of the herbs,
it's like everything that I've ever wanted on top
of a potato and never knew that I wanted on top of a potato.
Wow
That's incredible.
This episode has me thinking of the most fun
dinner party ever.
Hear me out.
Okay, you make all these different toppings.
Get the tinier, tinier sized potatoes and
do a baked potatoes around the world party.
Everybody can put all these different toppings on,
try all these things, like these are all very easy toppings
to make and so it wouldn't be too difficult to
assemble like five or six different ones.
Like leave some comments about other toppings and I mean,
I wanna have this party, I will have this party.
I think the idea of being able to have a dinner party
that explores the world of this one food,
this is the easiest way to do it.
I have spent a lot of time, you know,
perfecting how I cook for this show.
So far this has been the most fun, the least stressful.
The kitchen has never been sweltering hot because
I've got stoves going all over the place.
It's just been like casual, fun,
and everything is tasting so delicious.
So I recommend you doing your own
baked potato around the world party,
because it's totally exciting and delicious and easy
And make sure you include this one.
- Hi Beryl, I'm Ashley
- And I'm Tolgan.
- We're married, we live in New Jersey.
I'm from Illinois originally
- And I was born and raised in Istanbul, Turkey.
The name of the dish is kumpish.
Traditionally, Turkey is not well known
for its potato dips.
This is (indistinct) potato.
- I love really strong flavors and what I love
about kumpir is that you can put whatever you want in it.
It's one of those everything
but the kitchen sink kinds of recipes.
Tolgan likes to put lots of cheddar cheese, lots of butter.
I like to put garlic and pickled vegetables on it.
- First of all, it's a street food.
You can go to a restaurant, you can eat it prepared as well.
- [Ashley] Even though it's a street food that we
don't usually make at home,
maybe Toli was feeling a little bit homesick.
It's also a very inexpensive, easy to make food at home.
So that's why we started making it at home in Illinois.
Yeah, again, I think everyone should give this a try.
It is so quick and easy to make.
It is the ultimate comfort food
with lots of carbs and butter and cheese.
It is delicious and easy to make.
- [Tolgan] Thank you for listening.
- [Ashley] Thank you and hope you enjoy.
- I've heard tale of the Turkish baked potato,
and I have seen versions online that have like
hotdogs corn, peas.
I think that this is nice.
It's kind of like the entry level version.
I wouldn't have been mad if there were hotdog on this
but we've got pickles and we've got mayonnaise
and we've got olives.
So yummy, yummy.
I think this is a fork and knife potato
so I'm gonna do it on the table.
Cheers.
Yeah, well look, I love salty and pickled foods.
You put a pickle on anything,
I feel like I say this every time I eat something
with a pickle, and it's great.
Ooh, the olives are very good,
with the mayonnaise.
I love that this is a more sour vinegary take
on the baked potato.
All of the other potatoes that I had were very much
in the creamy camp.
I like that this one has a lot more bite to it.
It's exciting.
I never thought that I would use words like excited
as many times as I did in this episode,
talking about potatoes, but.
Emptying out the half was a little bit nerve-wracking.
I was so nervous I was gonna break
through the the wall of the jacket,
but I think it turned out okay.
I'm not sure how creamy the inside is supposed to be,
but I kind of mashed it with my spoon I think.
I think it's good
Pickles, they can go anywhere and do anything.
That's, that's the lesson that I'm really learning.
This episode has been absolutely fabulous.
It was a joy to make truly,
so thank you to everybody who participated.
I hope that you all have been inspired.
The recipes are always in the description
for you to have your own baked potato party at home.
I will definitely be having one.
In the meantime, here is another potato episode
for you and since I was just talking
about pickles, here is my pickle pizza episode
to prove the pickles can really do anything.
I will see you all next week.