65
Questions? ninjakitchen.com
TWICE-BAKED POTATOES
ROOT VEGETABLE MEDLEY
PREP:
5 MINUTES |
TOTAL COOK TIME:
43 MINUTES |
STEAM:
APPROX. 8 MINUTES |
COOK:
35 MINUTES
MAKES:
4 SERVINGS |
ACCESSORIES:
REVERSIBLE RACK
PREP:
10 MINUTES |
TOTAL COOK TIME:
30 MINUTES |
STEAM:
APPROX. 10 MINUTES |
COOK:
20 MINUTES
MAKES:
4 SERVINGS |
ACCESSORIES:
COOK & CRISP™ PLATE
INTERMEDIATE RECIPE
BEGINNER RECIPE
DIRECTIONS
1
Add 1 cup water to the pot, then place the
Reversible Rack in the steam position, then
place in the pot.
2
Place the potatoes on the rack. Close the lid
and move slider to STEAMCRISP.
3
Press STEAM & CRISP, set temperature to 400°F
and set time to 35 minutes. Press START/STOP
to begin cooking (PrE will display for approx.
8 minutes as the unit steams, then the timer
will start counting down).
4
When cooking is complete, remove the potatoes
and allow to cool for about 5 minutes. Make a
2-inch cut on the top of each potato. Scoop out
the inside contents and transfer to a large bowl,
leaving the skins intact.
5
Add 1/2 cup shredded cheddar cheese, sour
cream,bacon bits, salt, and pepper to the bowl
and mash until fully mixed with the potatoes.
6
Stuff the potato mixture back inside the
potato skins, then sprinkle the stuffed skins
with remaining cheddar cheese. Place the
stuffed potatoes on the rack in the pot.
Close the lid and move slider to the AIR FRY/
STOVETOP.
7
Select BROIL, set temperature to 450°F, and
time to 5 minutes. Press START/STOP to
begin broiling.
8
When cooking is complete, remove the twice-
baked potatoes and serve warm.
DIRECTIONS
1
Add 1 cup of water to the pot.
2
Place the remaining ingredients in a large bowl
and toss until the vegetables are evenly coated
with oil.
3
Place vegetables on the Cook & Crisp Plate
and place the plate in the pot. Close the lid and
move slider to STEAMCRISP.
4
Select STEAM & CRISP, set temperature to
390°F, and set time to 20 minutes. Press
START/STOP to begin cooking (PrE will display
for approx. 10 minutes as the unit steams, then
the timer will start counting down).
5
After 10 minutes, open the lid and use silicone-
tipped tongs to toss the vegetables. Close the
lid to continue cooking.
6
When cooking is complete, remove the
vegetables from the pot and serve immediately.
INGREDIENTS
1 cup water, for steaming
4 medium Russet potatoes,
poked several times with a fork
1 tablespoon minced garlic
1 tablespoon fresh rosemary, chopped
1 cup shredded cheddar cheese, divided
1
/
2
cup sour cream
1
/
4
cup bacon bits
Kosher salt, as desired
Ground black pepper, as desired
INGREDIENTS
1 cup water, for steaming
3 carrots, peeled, cut in 2-inch pieces
2 parsnips, peeled, cut in 2-inch pieces
3 small red potatoes, cut in quarters
3 small purple potatoes, cut in quarters
1 sweet potato, cut in 1-inch pieces
2 tablespoons extra-virgin olive oil
Kosher salt, as desired
Ground black pepper, as desired
TIP
Swap in American cheese for the
shredded cheddar, if desired.
64
Sides & Snacks
Don't forget to add water or stock
to create steam and cook your food.
Don't forget to add water or stock
to create steam and cook your food.
SIDES & SNA
CK
S
SIDES & SNA
CK
S
