Dacor Wall Ovens Creamy Shallot and Cheese Twice Baked Potatoes, shallots, peeled and sliced

Twice Baked Potatoes

Default Mode and Temperatures: Convection Bake/375˚

Suggested Time: 10-15 minutes

Tips: Place on cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 1 and 4. Switch halfway through baking process.

Path to reach this tunction: DACOR GUIDE-FISH-#6 Twice Baked Potatoes

Creamy Shallot and Cheese Twice Baked Potatoes

6 russet potatoes, scrubbed and poked with a fork in the center 2 Tablespoons unsalted butter

4 shallots, peeled and sliced

3 Tablespoons hot milk or cream

1⁄4 cup unsalted butter, melted

2 egg whites

Salt and pepper, to taste

1 cup shredded cheddar cheese

1 teaspoon paprika

Adjust oven rack to position 2. In Dacor Guide, select Twice Baked Potatoes. Allow oven to preheat. Place potatoes directly on oven rack and set timer for 45 minutes. Remove from oven and allow to cool enough to handle. Meanwhile, sauté shallots in 2 Tablespoons of butter until slightly golden. Set aside to cool. In an electric mixer, whip egg whites until stiff peaks form. Set aside. Once potatoes are cool, slice in half lengthwise and scoop out potato pulp into a large bowl, leaving 1⁄4" around the skin. Mash the potato pulp with a potato masher. Add shallots and egg whites to potatoes, along with hot cream or milk and 1⁄4 cup melted butter. Stir to mix. Season with salt and pepper. Spoon potato mixture back into hollowed out potato halves. Sprinkle with cheddar and paprika. Set timer for 10-15 minutes, or until heated through and cheese is bubbly.

Makes 12 halves.

RECIPES

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