Loaded Baked Potatoes

Name: Loaded Baked Potatoes
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 5
Ingredients: 400ml water; 4–5 baking potatoes (200–230g each), pierced; 110g grated cheddar, divided; 120ml full cream milk; 4 tbsp sour cream; Salt and pepper; Grated cheddar; Cooked diced bacon; Sour cream; Sliced jarred jalapeños

Baked potatoes cooked on Combi Crisp, scooped and mashed with cheddar and sour cream, then grilled with toppings.

1 h start to finish
Serves 5
Works on every CombiWorks on your US 14-in-1Works on your UK & EU 12-in-1Works on your India 14-in-1

Combi Crisp GrillBroil Potatoes Side

By Lovely Eduardo for SharkNinja Singapore.

Set your Combi

SwitchBoth sides

Combi Crisp205°C400°F30minsteams 10 min first
GrillBroil10min

Start to finish1 h10 min prep + 50 min cooking

ShelfLevel 1 (crisper plate in the Combi pan)

Water in the pan400 ml1⅔ cups water in the Combi pan

You'll need

400 ml1⅔ cups water
4–5 baking potatoes (200–230 g7–8 oz each), pierced
110 g1 cup4 oz grated cheddar, divided
120 ml½ cup full cream milk
4 tbsp sour cream
Salt and pepper

Optional

Grated cheddar
Cooked diced bacon
Sour cream
Sliced jarred jalapeños

Method

Pour water into Combi Pan, add Crisper Plate and potatoes; slide into Level 1.
Select COMBI CRISP, 205°C400°F, . Unit steams first.
Our tip When the time's up, push a skewer into the biggest potato: it should slide to the centre with no resistance. If the middle is still firm, they need longer.
Cool potatoes . Cut tops and scoop flesh into bowl, keeping skins intact.
Our tip Hold each potato in a folded tea towel and leave about 5 mm (¼ in) of flesh inside the skin. Scoop thinner and the skins tear and won't stand up when you refill them.
Mix flesh with 55 g½ cup2 oz cheddar, milk, sour cream and seasoning. Refill skins and top with remaining cheese.
Return to tray and GRILLBROIL for . Add desired toppings.