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RECIPES
TWICE BAKED POTATOES
Function: BAKE
Yield: 4 servings
INGREDIENTS
4 baking potatoes
1 tablespoon (15 ml) butter
¼ teaspoon (1 ml) salt
3 tablespoons (45 ml) sour cream
2 tablespoons (30 ml) buttermilk or milk
2 tablespoons (30 ml) snipped chives
1 cup (250 ml) shredded cheddar cheese
5 rashers of bacon
BAKE THE POTATOES
1. Set the wire rack at the bottom rack
height position. Place the potatoes on
the wire rack.
2. Turn the FUNCTION dial to BAKE. Se
the TEMPERATURE to 450˚F (230˚C)
and the TIME to 1 hour. Press
START/CANCEL button to activate.
Bake until a sharp knife inserted in the
center comes out easily.
CRISPING THE BACON
1. In a single layer, line the bacon rashers on
the bottom of the Breville roasting tray.
2. Keep the FUNCTION dial on BAKE. Set
the TEMPERATURE to 400˚F (205˚C)
and the TIME for 8 minutes. Press the
START/CANCEL button to activate.
3. Cook the bacon until crispy. Crumble
and set aside.
ASSEMBLING THE TWICE
BAKED POTATOES
1. Slice ¼ inch off the top of one potato.
Using a teaspoon, scoop out the flesh
into a medium sized bowl. Repeat with
remaining potatoes. Save the skins as
you will be re-filling them.
2. Add the butter, sour cream, buttermilk,
salt, chive and all but 1 tablespoon
(15 ml) of the crumbled bacon. Fold
in the shredded cheese, reserving 2
tablespoons (30 ml). Scoop the filling
into each “boat.” Top with remaining
bacon and shredded cheese.
3. Place the potatoes onto the baking tray.
4. Position the wire rack at the bottom rack
height position. Turn the FUNCTION
dial to BAKE. Set the TEMPERATURE
to 375˚F (192˚C), and the TIMER to 25
minutes. Press the START/CANCEL
button to activate.
5. Bake until the potatoes are heated
through and the cheese has melted.