Potato & onion bake 
4 
20g butter, melted
6 medium (about 800g) potatoes, peeled, thinly sliced
1 large Spanish onion, peeled, sliced Freshly ground black pepper
1 cup milk
3⁄4 grated cheese
2⁄3 cup crumbed stale breadcrumbs
1.Using the ‘Bake’ function, preheat the oven for 10 minutes at 210ºC
2.Lightly grease a
3.Layer the potato and onion in the dish, season with pepper if desired, pour the milk over the vegetables. Place into oven.
4.Reduce temperature to 180ºC. After 10 minutes, reduce the temperature further to 160ºC. Sprinkle the top evenly with cheese and breadcrumbs and bake for the remaining 40 minutes until cooked and golden brown.
Serve hot as an accompaniment.
Baked jacket potatoes
4
4 medium potatoes, washed Vegetable oil, for brushing Salt, if desired
1.Using the ‘Bake’ function, preheat the oven for 10 minutes at 210ºC
2.Pierce potatoes all over with a fork. Brush with oil and sprinkle with salt for crispy skin potatoes, if desired. Place into oven.
3.Reduce temperature to 180ºC. Bake for 1 hour or until cooked when tested.
Some potato types and sizes may require shorter or longer cooking times. To conduct heat more effectively and reduce the baking time, insert a metal skewer through the centre of each potato before placing into the oven.
Note
JACKET POTATOES WITH FILLINGS
4.Combine filling ingredients.
5.Make a deep
6.Using the ‘Grill’ function, grill for 5 minutes or until topping has softened and heated through.
SUGGESTED FILLINGS
DUTCH TREAT
1⁄ 2 cup grated Gouda or Edam cheese
2 slices ham, chopped
2 spring onions, finely chopped
1 tablespoon sour cream
GREEK FIESTA
4 spinach leaves, washed, cooked and chopped
100g fetta cheese, crumbled
2 tablespoons pine nuts Freshly ground black pepper
R7
