This dish contains the following allergens: Milk/Dairy
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5
russet potatoes (6–8 ounces each), pierced with a fork 3 times
5 teaspoons
unsalted butter, divided
165g
shredded cheddar cheese, divided
300g
sour cream
7 slices
cooked bacon, chopped
1 bunch
fresh scallions, chopped
5
russet potatoes (6–8 ounces each), pierced with a fork 3 times
5 teaspoons
unsalted butter, divided
1 2/3 cups
shredded cheddar cheese, divided
1 1/4 cups
sour cream
7 slices
cooked bacon, chopped
1 bunch
fresh scallions, chopped
Step 1
Remove the crisper basket and grill grate from the pot. Select BAKE, set temperature to 390°F, and set time to 40 minutes. Select START/PAUSE to begin preheating.
Step 2
When the unit beeps to signify it has preheated, place potatoes in pot. Close hood and cook for 40 minutes.
Step 3
After 40 minutes, remove potatoes from grill and allow to cool for 5 minutes.
Step 4
After 5 minutes, make a 3-inch cut lengthwise in each potato. Press ends of potatoes toward one another to make an opening. Add 1 teaspoon butter and 1/3 cup cheese to each potato.
Step 5
Close hood. Select BAKE, set temperature to 375°F, and set time to 8 minutes. Press START/STOP to begin preheating.
Step 6
When the unit beeps to signify it has preheated, place potatoes in pot and cook for 8 minutes.
Step 7
After 8 minutes, remove potatoes and top each with 1/4 cup sour cream and one tablespoon chopped bacon. Garnish with scallions and serve immediately.
Remove the crisper basket and grill grate from the pot. Select BAKE, set temperature to 390°F, and set time to 40 minutes. Select START/PAUSE to begin preheating.
5
russet potatoes (6–8 ounces each), pierced with a fork 3 times
5 teaspoons
unsalted butter, divided
165g
shredded cheddar cheese, divided
300g
sour cream
7 slices
cooked bacon, chopped
1 bunch
fresh scallions, chopped
5
russet potatoes (6–8 ounces each), pierced with a fork 3 times
5 teaspoons
unsalted butter, divided
1 2/3 cups
shredded cheddar cheese, divided
1 1/4 cups
sour cream
7 slices
cooked bacon, chopped
1 bunch
fresh scallions, chopped
Step 2 of 7
When the unit beeps to signify it has preheated, place potatoes in pot. Close hood and cook for 40 minutes.
5
russet potatoes (6–8 ounces each), pierced with a fork 3 times
5 teaspoons
unsalted butter, divided
165g
shredded cheddar cheese, divided
300g
sour cream
7 slices
cooked bacon, chopped
1 bunch
fresh scallions, chopped
5
russet potatoes (6–8 ounces each), pierced with a fork 3 times
5 teaspoons
unsalted butter, divided
1 2/3 cups
shredded cheddar cheese, divided
1 1/4 cups
sour cream
7 slices
cooked bacon, chopped
1 bunch
fresh scallions, chopped
Step 3 of 7
After 40 minutes, remove potatoes from grill and allow to cool for 5 minutes.
5
russet potatoes (6–8 ounces each), pierced with a fork 3 times
5 teaspoons
unsalted butter, divided
165g
shredded cheddar cheese, divided
300g
sour cream
7 slices
cooked bacon, chopped
1 bunch
fresh scallions, chopped
5
russet potatoes (6–8 ounces each), pierced with a fork 3 times
5 teaspoons
unsalted butter, divided
1 2/3 cups
shredded cheddar cheese, divided
1 1/4 cups
sour cream
7 slices
cooked bacon, chopped
1 bunch
fresh scallions, chopped
Step 4 of 7
After 5 minutes, make a 3-inch cut lengthwise in each potato. Press ends of potatoes toward one another to make an opening. Add 1 teaspoon butter and 1/3 cup cheese to each potato.
5
russet potatoes (6–8 ounces each), pierced with a fork 3 times
5 teaspoons
unsalted butter, divided
165g
shredded cheddar cheese, divided
300g
sour cream
7 slices
cooked bacon, chopped
1 bunch
fresh scallions, chopped
5
russet potatoes (6–8 ounces each), pierced with a fork 3 times
5 teaspoons
unsalted butter, divided
1 2/3 cups
shredded cheddar cheese, divided
1 1/4 cups
sour cream
7 slices
cooked bacon, chopped
1 bunch
fresh scallions, chopped
Step 5 of 7
Close hood. Select BAKE, set temperature to 375°F, and set time to 8 minutes. Press START/STOP to begin preheating.
5
russet potatoes (6–8 ounces each), pierced with a fork 3 times
5 teaspoons
unsalted butter, divided
165g
shredded cheddar cheese, divided
300g
sour cream
7 slices
cooked bacon, chopped
1 bunch
fresh scallions, chopped
5
russet potatoes (6–8 ounces each), pierced with a fork 3 times
5 teaspoons
unsalted butter, divided
1 2/3 cups
shredded cheddar cheese, divided
1 1/4 cups
sour cream
7 slices
cooked bacon, chopped
1 bunch
fresh scallions, chopped
Step 6 of 7
When the unit beeps to signify it has preheated, place potatoes in pot and cook for 8 minutes.
5
russet potatoes (6–8 ounces each), pierced with a fork 3 times
5 teaspoons
unsalted butter, divided
165g
shredded cheddar cheese, divided
300g
sour cream
7 slices
cooked bacon, chopped
1 bunch
fresh scallions, chopped
5
russet potatoes (6–8 ounces each), pierced with a fork 3 times
5 teaspoons
unsalted butter, divided
1 2/3 cups
shredded cheddar cheese, divided
1 1/4 cups
sour cream
7 slices
cooked bacon, chopped
1 bunch
fresh scallions, chopped
Step 7 of 7
After 8 minutes, remove potatoes and top each with 1/4 cup sour cream and one tablespoon chopped bacon. Garnish with scallions and serve immediately.
5
russet potatoes (6–8 ounces each), pierced with a fork 3 times
5 teaspoons
unsalted butter, divided
165g
shredded cheddar cheese, divided
300g
sour cream
7 slices
cooked bacon, chopped
1 bunch
fresh scallions, chopped
5
russet potatoes (6–8 ounces each), pierced with a fork 3 times
