Serves 6-8

Ingredients:

• 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

Equipments:

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

Instructions:

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.

Notes:

• 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.