Quote:
Originally Posted by KCUnited
Ha yeah they look like of like a cross between Hope Solo's vag and a ruptured goiter
Its basically a scalloped potato that's still attached though or similar to pull apart bread
I think the mastery is getting the outside crispy with a soft center
Toppings could range from a simple butter like a regular baked potato to a cream or cheese sauce. The one I had was smoked sea salt, truffle butter with a chive cream cheese sauce
Not my photo:
 |
Chef John says pre-cook and chill.