Serves 6-8


  • Russet Potatoes, 5
  • Olive Oil, 6 tablespoons
  • Salt, 3 teaspoons
  • Cooking Oil, 2 tablespoons
  • Sour Cream, 5 – 6 tablespoons
  • Bacon, 220 grams
  • Chopped Spring Onions, for garnish
  • Water


  • Aluminium Foil
  • Large Fork, 1
  • Steaming Rack, 1
  • Vegetable Brush, 1


  1. In a frying pan, add in cooking oil and fry the bacon till crispy. Set aside for later use.
  2. Using a vegetable brush, scrub potatoes and rinse well. Using a fork, prick the potatoes.
  3. On a sheet of aluminum foil, place 1 pricked potato on it and rub the potatoes with olive oil and salt. Wrap the potatoes tightly in the aluminum foil. Repeat with the remaining potatoes.
  4. In a 3.0L Thermos® Shuttle Chef® inner pot, place in a steaming rack and add water till the height of the rack. Placed wrapped potatoes onto the steaming rack and bring the water to a boil and simmer for 5 minutes with the inner pot lid closed.
  5. After 5 minutes, transfer the inner pot to the Shuttle Chef® outer pot. Let it sit aside to continue cooking for at least 6 hours.
  6. After 6 hours, unwrap the potato and slice into half.
  7. Before serving, add sour cream, bacon and garnish with spring onions, to taste.



  • This recipe is based on using a 3.0L Thermos® Shuttle Chef®. You may adjust the ingredients quantity based on the capacity of the Shuttle Chef®.


Photos and recipe courtesy of Thermos Singapore team.