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Loaded Baked Potato

Chef Christopher Anderson

Loaded Baked Potato by Michelin-starred Chef Christopher Anderson.

I would love to highlight my collaboration with Chicago-based magician Jeanette Andrews who has developed custom plateware for me, including the Balancing Glass used in this dish.

“It has been exciting to use my 22-year background as a magician and artist to be able to contribute to designing plating concepts for Chef Christopher Anderson. Here, we were interested in trying to find a dynamic and visual way to illustrate the delicate balance of flavors in the soup by balancing the service piece on its edge in real-time for the diner.” – Jeanette Andrews



Loaded Potato Soup

INGREDIENTS

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

DIRECTIONS

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

Potato Glass

INGREDIENTS

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

DIRECTIONS

  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 Puree

INGREDIENTS

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

DIRECTIONS

  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

INGREDIENTS

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

DIRECTIONS

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

Garnish

INGREDIENTS

  • Chive Batons
  • Citrus Marigolds Petals

DIRECTIONS

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

Learn more about Executive Chef Christopher Anderson at his Chef’s Roll Profile.