For my assignment I made a loaded potato which is basically a baked potato hollowed out and refilled with added ingredients along with the potato’s insides, then baked again. I was following the first quarter of this recipe https://www.youtube.com/watch?v=9gsuZvX7GpU and using some of the tips from this https://www.youtube.com/watch?v=nBpxVdpMBZk, although it’s comedic I got some valuable tips like the method to test if the potato’s inside are properly cooked. Speaking of which potato’s are extremely stubborn to bake through, the first video I mentioned baked 3 potato’s in the oven for an hour successfully. I thought, since I was only using one, it needed only a third of the time, but when I took it out of the oven it was still uncooked internally and I had to bake it for the full hour. After fully baking it it came out slightly more brown and steaming on the inside, the shell/skin was so scolding hot I had to use oven mitts to open it after initially cutting it. The insides were supposed to resemble mashed potato’s, which mine did, but I thought I could have baked it more to be softer. Loading it was the easiest, although, I had to find the right teaspoon to cup conversions ,because as I said before, I only made one potato so the loading ingredients had to be divided into thirds. The recipe also called for sour cream, but I only had cream cheese, I researched the difference and found out I only needed to whip milk with cream cheese to make a suitable substitute. I topped it with cheddar cheese and bacon then placed it back in the oven. Surprisingly, the cheese didn’t melt but became rather crispy which didn’t look as aesthetically pleasing, I had to resort to microwaving some more cheddar for a few seconds to melt it. The inside of the potato was very consistent in texture, the bacon,milk,cheese,butter,etc that were included in the loading mixed quite well together. It tasted really smooth, just like mashed potato’s and overall very delicious.