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1 teaspoon grated orange zest
½ cup oil-cured black olives, pitted and halved
1. Adjust the rack to position 2. Preheat the oven on Dual Cook set to
Bake with Convection at 425°F for 15 minutes then to Bake with
Convection at 350˚F for 25 minutes. Line the baking pan with
parchment.
2. In a medium bowl toss the fennel slices with oil, salt and pepper until
the fennel has been evenly coated. Arrange the slices in a single layer
on the pan. Pour the wine and chicken broth directly on the fennel.
3. Once the oven beeps to signal it is preheated, put the fennel in the
oven and bake until softened and well caramelized. During the last 5
minutes of cooking stir in the orange zest and olives.
Nutritional information per ½-cup serving:
Calories 178 (50% from fat) • carb. 19g • pro. 3g • fat 11g • sat. fat 1g
• chol. 0mg • sod. 411mg • calc. 115mg • fiber 7g
Stuffed Twice Baked Potatoes
These creamy, cheesy spuds are big in flavor and in size.
Makes 6 servings
6 medium russet potatoes, scrubbed
1 tablespoon olive oil
¼ cup whole milk or heavy cream
4 tablespoons unsalted butter
¼ cup crème fraîche, at room temperature
½ cup shredded sharp Cheddar
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 slices bacon, cooked and crumbled
2 tablespoons chopped chives
1. With the tines of a fork, evenly prick each potato all over, about 8
times. Divide the oil evenly over the potatoes and rub well into the
skins. Adjust the rack to position 2 and place the potatoes directly on
the oven rack. Select Bake at 400˚F for 45 minutes. Press Speed
Convection, then Start, to begin baking.
2. Remove the potatoes from the oven and set aside until cool enough to
handle. Slice off the top quarter of each potato and discard. Scoop out
the cooked flesh, leaving an
1
⁄8-inch border, into a large bowl.
3. Heat the milk and butter in a small saucepan over low heat until
warmed through and the butter has melted. Add the warmed butter
and milk to the potato flesh. Using a potato masher, combine until
smooth. Add the remaining ingredients and continue to mash until
evenly distributed. Adjust seasoning to taste.
4. Line the baking pan with foil.
5. Divide the potato mixture evenly among the shells until filled ½- to
¾-inch above the top of the potato, being sure to really pack the filling
into each potato, as there should be no filling left over. Arrange the
potatoes on the prepared tray and put in the oven with the rack in the
same position. Select Bake at 350˚F for 25 minutes. Press Speed
Convection, then Start to begin baking. Begin checking potatoes at 20
minutes to be sure they do not darken too much.
Nutritional information per potato:
Calories 326 (42% from fat) • carb. 40g • pro. 8g • fat 15g • sat. fat 9g
• chol. 38mg • sod. 292mg • calc. 105mg • fiber 3g