Breville the Multi Mash BSB380XL, Instruction Booklet

Page: 17 / 40

17
PAge heAder..... RECIPES
TWICE BAKEd POTATOES
Serves 4
INGREdIENTS
4 large Russet potatoes
5 strips of crispy bacon, chopped and separated
¾ cup (175ml) Sour Cream
2 tablespoons unsalted butter
3 tablespoons scallions, thin sliced
1 tablespoon garlic salt
¼ teaspoon cayenne pepper
2
⁄
3
cup cheddar cheese, shredded and divided
Salt & pepper to taste
METHOd
1. Pre heat oven to 400°F (200°C)
2. Wash and scrub potatoes then dry. Place
into pre heated oven right onto the wire
rack. Cook for 1 hour or until potatoes
give a little when squeezed.
3. Remove potatoes and let them cool
slightly. Lay potatoes on their side and
cut the tops off of them. Scrape out
potato insides into a large mixing bowl
with a spoon leaving about ¼" (.5cm) on
the walls so the skin will hold shape.
4. Reduce oven temperature to 375°F
(190°C). Cook bacon in a non stick
frying pan until crisp; drain on paper
towelling. Finely chop.
5. Assemble the motor body with the
masher attachment set to the desired
masher setting; using speed 15 mash
potatoes until smooth. Do not over
process as this will cause the potatoes to
be gluey.
6. Add half the bacon bits, sour cream,
butter, scallions, garlic salt, cayenne and
half the cheddar cheese into mixing
bowl with potatoes and mix together.
7. Spoon potato mixture back into potato
skins slightly over filling and place on
a sheet tray. Sprinkle the remaining
cheese and bacon on top of each potato.
8. Place potatoes back into oven for 20
minutes or until heated through and
cheese is melted. Remove and serve.