Jacket potatoes with two kinds of dips

Tried and tested with Bosch 4D Hot Air Steam Oven

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Potatoes:

• 1 kg potatoes, preferably the same size

Bacon dip:

• 100 g bacon slice
• 150 g blue cheese
• 250 g crème fraîche
• 1⁄2 bunch chives

Avocado dip:

• 1 pc ripe avocado
• 2 tbsp lemon juice
• 250 g crème fraîche
• 1 pc red chili pepper, small
• 1⁄2 bunch coriander or dill salt, pepper

• 1. Wash and brush the potatoes and place them in the perforated steaming container. Steam as Indicated. Put stainless steel perforated steam container at level 3 and universal pan at level 1 to catch water drops.
• 2. For the bacon dip, cut the bacon crosswise into strips about 1 cm wide. Fry in a skillet over medium heat until crisp and drain on paper towels. Mash the blue cheese and mix in the crème fraîche. Cut the chives into rings and fold into the cheese mixture with the bacon strips.
• 3. For the avocado dip, cut the avocado in half and remove the pit. Mash the flesh with lemon juice and mix in the crème fraîche. Finely chop the chili pepper and coriander and mix into the dip. Season to taste withsalt and pepper.
• 4. Serve the dips with the potatoes.

Stainless steel perforated steam container, Level 3

Universal pan Level 1 to catch water drops

Steaming 120°C, Cooking time 30 - 35 minutes