- Hey, welcome to Sorted.
We're a bunch of mates in London,
looking for exceptional things in the food world
that will help make our and your life
that little bit better.
Between stitching each other up and all the innuendos.
Now be warned, we have two chefs.
But we give them limited airtime.
And we make sure all of our ideas
start with a suggestion from you.
Hey everybody I'm Mike, this is Ben.
Welcome to Sorted.
- Yeah and today we're doing another one of these.
- In front of us we have three
incredible baked potato recipes.
Each one takes a little bit longer
than the one previous and we're going to eat them
and see if it's worth the extra effort and time.
- Yeah, but before we eat them
we're also going to show you exactly
how to make each and every one.
- Let's start with the 20 minute baked potato.
- Not only that, but we're only making an unbelievable
tuna mayo within that same 20 minutes.
- Here's what we're going to use.
- Two baking potatoes, unbaked.
- For the mayo we're using yogurt, mayo,
celery, capers, lemon zest and juice,
dill, parsley, Ocean Skipjack Tuna
in spring water, but now out of spring water.
- Then we're going to garnish
the whole thing with watercress.
- Just when you thought, "That recipe sounds
too simple for two people." Well we're making
it even easier by using this bad boy.
Take those from unbaked to baked.
- I will, by putting them in a microwave for 10 minutes
or until they're soft all the way through.
- It's dependent on what wattage.
- Ta-da.
- Now that these are cooked all the way through,
and we know that because they're nice and squidgy.
We're going to cover them in oil.
Then put them into an oven, which has been preheated
to 220 degrees for 10 minutes.
- With the potatoes in the oven for 10 minutes,
it gives us the perfect amount of time
to make the mayo for our tuna mayo.
For this, we're going to put the mayo
and all of the other ingredients for the mayo
into a chopper and blend them up.
- Don't forget to season it.
- Now it goes without saying,
you could just chop everything up and mix it together
but by putting it in the chopper everything gets so small
that actually all the flavors combine.
- Yeah it's very true, it's very balanced.
It's also very very fresh and light
because of the yogurt and the lemon.
- Should we put some tuna in it?
- Yes.
If you're happy with the consistency of your tuna mayo
you might have some left like we do.
This is amazing on salads and-
- With fish fingers, fish nuggets or fish goujons.
(laughter)
- Skinned, baked potatoes my friend.
- All the steps to do,
cut the potatoes in half nearly all the way through,
fork up a little bit of the inside with some butter.
Add on the topping, bit of watercress, impress everyone.
- Tuna jacket takes me back to my childhood.
But, Mike's going to come over here and we're going
to show you how to make a baked sweet potato.
- Is it exactly the same but you just swap out
the white potato for a sweet potato.
- No, because this one has no tuna in it.
- It also looks like a hot mess.
- You are a- - You're a hot mess.
(laughter)
- Here is all the stuff we're using.
Two sweet potatoes and some vegetable oil.
- For our refried beans onion,
garlic, jalapeño and pinto beans.
- We're topping it all off with
sour cream, feta and fresh oregano.
- Like the last recipe, we are using this.
With added purée masher.
- This is easy as preheat your oven to 180.
Take your sweet potatoes, cover them in oil.
Season with salt and pepper.
Whack them in that oven for 45 minutes.
- Our refried beans starts with a paste.
That paste is made of a trio of delicious things.
Onion, jalapeño, garlic. Roughly chop them.
Get them into the chopper and blend to a paste.
- I'm going to give this a Tsjuz.
- Tsjuz Michael.
- The paste gets fried off
in a dollop of butter for several minutes.
Now traditionally, this would be lard.
But we're trying to keep this one vegetarian.
So if you've got lard, use it. If not, butter or even oil.
- We're giving that 10 minutes at medium heat
to fry off and then we're adding some drained pinto beans
and a tiny pinch of chili powder because our
jalapeños are really really spicy.
- With the beans in they're cooked.
You literally just want to warm them through.
A little splash of water stops them from drying out.
To get our refried bean consistency,
we're gonna take half of it out into a small bowl.
Splash in a little extra water, rip in some coriander
and mash what's left in the pan.
To do that we can use-
- The purée-er, look at that!
- Then we combine all that together again.
You get that bean-y, pulse-y texture.
Then you can stir through the whole ones that we left out.
- I'm gonna say it before the comments do,
not the most attractive looking food.
But if you could smell this now, wow!
Scatter over some crumbled queso.
Or in our case, we're using feta.
Much easier to get a hold of.
- A bit different right? - Yeah yeah.
But come over here because this is what happens
when two chefs get together for two hours.
- They put a hat on it. (laughter)
- Ben, how are we going to make baked potatoes chef-y?
- Well it's comfort food. So we're just going to
double the stuff, twice bake it, four cheeses
and I'm going to add some herbs and pancetta.
- Lads.
- So like the first recipe
we're using two baking potatoes.
Then the flavors we're going to pile inside is
smoked pancetta and four different cheeses.
Goat cheese, pizza mozzarella, cheddar and Parmesan.
Oh, and some rosemary and thyme too.
We'll also be putting to good use, this.
- I am baking the potatoes. From scratch this time.
So an hour and a half at 180 degrees.
I'm just going to oil them with salt and pepper.
- Flavour number one for our potatoes, pancetta.
Fry the cubes in a dry pan until it goes crispy
on the outside but still slightly chewy on the inside.
While that's cooking off more Italian flavours.
Fresh thyme and rosemary, finely chop those.
And we're going to grate our cheese.
Cheddar, mozzarella, Parmesan and it won't need grating,
but we're also adding in some goats' cheese.
Now basically you want to get the cheese fine enough
so it melts in the heat of the potato flesh
once we scoop it out.
So the coarse grating disc is going to do that.
- That saved a bit of this.
(tapping) Can you hear that?
(tapping)
That's the advantage of a 90 minute bake
rather than microwave and then bake.
- You're so excited!
- I love this, this is my fave.
- Adorable.
- Slice off the lid, scoop out the filling into a bowl,
and mash with milk, butter, egg yolk to enrich.
The chopped herbs, pancetta and cheese.
- You can drain the fat
from the pancetta if you want to.
- Maybe, but we're going to add it all in.
It's good right? - Yes, that's so good.
- Then you have beautiful crispy shells
that can be refilled, and they will mound slightly.
Top it with goat's cheese and back in the oven.
- Oh my goodness that's so good.
- Crispy lids just next to them.
Then back into the oven. Same temperature, 180.
15-20 minutes until they are bubbly and golden on top.
- Oo la la.
- Cheese and a hat.
(laughter)
- Well let's eat some stuff, starting with this one.
- Yes.
- Is it just me or is there something really nice
about the hot cold combination of awesome jacket
and then a cold topping.
- Yep, definitely.
- Cheers.
- Oh...
Jamie.
- It's very very very well done us.
- That is good.
- That's no average tuna mayo.
The tang from the capers, the dill, yogurt, the lemon, yum.
- I have a problem because the tuna is so good
that it's almost kind of taking away from the main event
a little bit which is supposed to be the potato.
But they work so well together.
- Yes I think that is a key point.
- Slightly changed the definition of baked potato
by changing the potato.
- This one has me intrigued. - Still baked.
- And it's still a potato.
- (laughs) Yeah.
- Dig in. I'd say this one is not really a looker.
But oh boy does it taste good. James...
- Are you comparing me to this potato?
Cheers.
- Ah what?
- That's different isn't it?
- Whoa! - Oh that takes you places.
- Oh my goodness.
- The sweet potato changes everything
though it's so different but that topping
would work just as well on a standard baked potato.
- But because it's been baked all the way through
you get this really soft middle and also
that crispy seasoned skin.
- That's a winter warmer, isn't it?
- Yes.
- There have been two very good potatoes so far.
- Oh dear.
- Careful it'll be roasting hot in the middle.
- Cheers!
- You know there's certain dishes like a Sunday roast
that just hit your comfort spot?
- Oh! My left ventricle has gone.
- That has hit my comfort spot.
- I don't think you even need to talk about it
because look at that texture.
You can't tell the difference between
which bit is cheese which bit is potato.
- It's all cheese. That's why there's four cheeses.
- If that pancetta wasn't smoked that would be less good.
Because that's a really great flavour that stays
from the beginning to right at the end of the last mouthful.
That really oily smokiness. That is delicious.
- That's great.
- That is a tough decision to make, isn't it?
- Is it?
- Do you not think?
- Do you not think so? Because I think that might be
one of the strongest three dishes
in one video that we've ever had?
- Yeah I completely agree.
- But I think that's a game changer.
- I do not disagree, but for me, nostalgia, is tuna mayo
jacket and that is a different level tuna mayo.
- I think the tuna mayo was so good and so simple
that I think that's so adaptable
that you could put that tuna mayo on anything.
- How can you say anything about that? That is just...
- Because it takes two hours. - Unbelievable.
Okay, let me put this to you. You could do that.
You could do that microwave method, and then do that.
That crust that you developed that's like,
very crispy and slightly thicker,
you probably wouldn't get.
But you would still get a perfectly cooked potato.
- You still get the two textures in that.
- You still get a slightly crispy skin. Yeah.
- Well we're all thinking it, who cares what James thinks?
It's about what you think.
So comment down below which is your favourite
and which one you would like to eat.
- Why don't you not be in these videos anymore?
(laughter)
- I love you.
- This is episode seven before Mike made it in
and you just offend everyone.
- Nothing more comforting than a baked potato.
If you feel comforted, please like the video.
- And we will see you next time every Sunday,
every Wednesday at four p.m.
- Cheerio!
- As we mentioned, Sorted is just run
by a group of friends. So, if you like what we're doing
then there are loads of ways that you can support us
and get more involved.
Everything you need to know is linked below.
- AH! (laughter)
Banter.
It's not really hot! (laughter)