This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
Ingredients
3.8L
water, for soaking
3 tablespoons + 1 teaspoon
kosher salt, divided
3 tablespoons
distilled white vinegar
.675kg
russet potatoes, cut in 1-inch wedges
1 tablespoon
canola oil
120ml
water, for steaming
Toppings
300g
cheese product, cubed
28g
bacon bits
3 tablespoons
scallions, chopped
60ml
sour cream
Ingredients
1 gallon
water, for soaking
3 tablespoons + 1 teaspoon
kosher salt, divided
3 tablespoons
distilled white vinegar
1 1/2 pounds
russet potatoes, cut in 1-inch wedges
1 tablespoon
canola oil
1/2 cup
water, for steaming
Toppings
10 ounces
cheese product, cubed
1/2 cup
bacon bits
3 tablespoons
scallions, chopped
1/4 cup
sour cream
Utensils
Large Bowl
Medium Bowl
Step 1
Combine 1 gallon water, 3 tablespoons salt, and white vinegar in a large bowl. Add the potato wedges and soak for 30 minutes, then strain and pat dry.
Step 2
In a medium bowl, toss the dried potato wedges with canola oil and 1 teaspoon salt. Add ½ cup water to the pot.
Step 3
Transfer the wedges to the Cook & Crisp Basket and place the basket in the pot.
Step 4
Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 450°F, and set time to 23 minutes. Select START/STOP to begin cooking (PrE will display for approx. 8 minutes as the unit steams, then the timer will start counting down).
Step 5
When the timer reads 12 minutes, open the lid, toss the potato wedges. Close lid and continue cooking. With 3 minutes remaining, open the lid and add the cheese. Close the lid to finish cooking.
Step 6
When cooking is complete, carefully remove the basket and transfer the potato wedges to a serving plate. Top with bacon bits, scallions, and a dollop of sour cream.
Combine 1 gallon water, 3 tablespoons salt, and white vinegar in a large bowl. Add the potato wedges and soak for 30 minutes, then strain and pat dry.
Ingredients
3.8L
water, for soaking
3 tablespoons + 1 teaspoon
kosher salt, divided
3 tablespoons
distilled white vinegar
.675kg
russet potatoes, cut in 1-inch wedges
1 tablespoon
canola oil
120ml
water, for steaming
Toppings
300g
cheese product, cubed
28g
bacon bits
3 tablespoons
scallions, chopped
60ml
sour cream
Ingredients
1 gallon
water, for soaking
3 tablespoons + 1 teaspoon
kosher salt, divided
3 tablespoons
distilled white vinegar
1 1/2 pounds
russet potatoes, cut in 1-inch wedges
1 tablespoon
canola oil
1/2 cup
water, for steaming
Toppings
10 ounces
cheese product, cubed
1/2 cup
bacon bits
3 tablespoons
scallions, chopped
1/4 cup
sour cream
Step 2 of 6
In a medium bowl, toss the dried potato wedges with canola oil and 1 teaspoon salt. Add ½ cup water to the pot.
Ingredients
3.8L
water, for soaking
3 tablespoons + 1 teaspoon
kosher salt, divided
3 tablespoons
distilled white vinegar
.675kg
russet potatoes, cut in 1-inch wedges
1 tablespoon
canola oil
120ml
water, for steaming
Toppings
300g
cheese product, cubed
28g
bacon bits
3 tablespoons
scallions, chopped
60ml
sour cream
Ingredients
1 gallon
water, for soaking
3 tablespoons + 1 teaspoon
kosher salt, divided
3 tablespoons
distilled white vinegar
1 1/2 pounds
russet potatoes, cut in 1-inch wedges
1 tablespoon
canola oil
1/2 cup
water, for steaming
Toppings
10 ounces
cheese product, cubed
1/2 cup
bacon bits
3 tablespoons
scallions, chopped
1/4 cup
sour cream
Step 3 of 6
Transfer the wedges to the Cook & Crisp Basket and place the basket in the pot.
Ingredients
3.8L
water, for soaking
3 tablespoons + 1 teaspoon
kosher salt, divided
3 tablespoons
distilled white vinegar
.675kg
russet potatoes, cut in 1-inch wedges
1 tablespoon
canola oil
120ml
water, for steaming
Toppings
300g
cheese product, cubed
28g
bacon bits
3 tablespoons
scallions, chopped
60ml
sour cream
Ingredients
1 gallon
water, for soaking
3 tablespoons + 1 teaspoon
kosher salt, divided
3 tablespoons
distilled white vinegar
1 1/2 pounds
russet potatoes, cut in 1-inch wedges
1 tablespoon
canola oil
1/2 cup
water, for steaming
Toppings
10 ounces
cheese product, cubed
1/2 cup
bacon bits
3 tablespoons
scallions, chopped
1/4 cup
sour cream
Step 4 of 6
Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 450°F, and set time to 23 minutes. Select START/STOP to begin cooking (PrE will display for approx. 8 minutes as the unit steams, then the timer will start counting down).
Ingredients
3.8L
water, for soaking
3 tablespoons + 1 teaspoon
kosher salt, divided
3 tablespoons
distilled white vinegar
.675kg
russet potatoes, cut in 1-inch wedges
1 tablespoon
canola oil
120ml
water, for steaming
Toppings
300g
cheese product, cubed
28g
bacon bits
3 tablespoons
scallions, chopped
60ml
sour cream
Ingredients
1 gallon
water, for soaking
3 tablespoons + 1 teaspoon
kosher salt, divided
3 tablespoons
distilled white vinegar
1 1/2 pounds
russet potatoes, cut in 1-inch wedges
1 tablespoon
canola oil
1/2 cup
water, for steaming
Toppings
10 ounces
cheese product, cubed
1/2 cup
bacon bits
3 tablespoons
scallions, chopped
1/4 cup
sour cream
Step 5 of 6
When the timer reads 12 minutes, open the lid, toss the potato wedges. Close lid and continue cooking. With 3 minutes remaining, open the lid and add the cheese. Close the lid to finish cooking.
Ingredients
3.8L
water, for soaking
3 tablespoons + 1 teaspoon
kosher salt, divided
3 tablespoons
distilled white vinegar
.675kg
russet potatoes, cut in 1-inch wedges
1 tablespoon
canola oil
120ml
water, for steaming
Toppings
300g
cheese product, cubed
28g
bacon bits
3 tablespoons
scallions, chopped
60ml
sour cream
Ingredients
1 gallon
water, for soaking
3 tablespoons + 1 teaspoon
kosher salt, divided
3 tablespoons
distilled white vinegar
1 1/2 pounds
russet potatoes, cut in 1-inch wedges
1 tablespoon
canola oil
1/2 cup
water, for steaming
Toppings
10 ounces
cheese product, cubed
1/2 cup
bacon bits
3 tablespoons
scallions, chopped
1/4 cup
sour cream
Step 6 of 6
When cooking is complete, carefully remove the basket and transfer the potato wedges to a serving plate. Top with bacon bits, scallions, and a dollop of sour cream.
Ingredients
3.8L
water, for soaking
3 tablespoons + 1 teaspoon
kosher salt, divided
3 tablespoons
distilled white vinegar
.675kg
russet potatoes, cut in 1-inch wedges
1 tablespoon
canola oil
120ml
water, for steaming
Toppings
300g
cheese product, cubed
28g
bacon bits
3 tablespoons
scallions, chopped
60ml
sour cream
Ingredients
1 gallon
water, for soaking
3 tablespoons + 1 teaspoon
kosher salt, divided
3 tablespoons
distilled white vinegar
1 1/2 pounds
russet potatoes, cut in 1-inch wedges
