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Loaded Baked Potato

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Loaded Potato Soup

  • 350 grams Whole Milk
  • 50 grams Butter
  • 50 grams Bacon
  • 65 grams Cave Aged White Cheddar
  • Maldon Salt

Potato Glass

  • 5 Cups of Water
  • 1/2 ounce Salt
  • 1 ounce of Potato Starch
  • Peanut Oil for Frying

Chive Puree

  • 100 grams Chives (green)
  • 10 grams Water
  • 40 grams Grape Seed Oil
  • Xanthan Gum

Chive Oil

  • 100 grams Chives
  • 200 grams Extra Virgin Olive Oil
  • 100 grams Sour Cream
  • Ultra Tex 3


  • Chive Batons
  • Citrus Marigolds Petals


Loaded Potato Soup

  1. Render bacon in sauce pot until all fat is rendered and bacon is crispy.
  2. Add milk, butter and salt to taste.
  3. Heat milk up to 194 degrees Fahrenheit and add cheese then cut off burner.
  4. Let cheese steep for 30 minutes then transfer to a Vitamix and blend for 3 minutes.
  5. Strain through chinois and cheese cloth.

Potato Glass

  1. Add potato starch, salt and water to a sauce pot and cook until hydrated.
  2. After hydrated transfer to acetate sheet and put in dehydrator for 4 hours on 145 degrees Fahrenheit.
  3. Bring oil up to 320 degrees Fahrenheit and fry until crystal clear like glass and crispy.
  4. Reserve in dehydrator until garnish.

Chive Purée

  1. Blanch and shock chives.
  2. Add to Vitamix with water and xanthan gum and blend.
  3. Once all is incorporated stream in oil slowly while still running to create an emulsion.

Chive Oil

  1. Blend for 5 minutes and let sit for one hour then strain through a chinois and coffee filter.

Sour Cream

  1. Thicken with Ultra Tex 3 until desired consistency.


  1. Garnish with chive batons and citrus marigolds and plate as shown.


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Recipe By: Chef Chris Anderson

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