Ingredients

• 8–10 small or medium russet potatoes

• 3 Tablespoons neutral oil (avocado or grapeseed)

• 1 Teaspoon fine sea salt

• ½ Teaspoon smoked paprika (optional)

• freshly ground black pepper

• 3 cups shredded cheddar cheese

• 2 cups cooked, chopped bacon

• ½ cup sliced scallions

• 2 cups sour cream

Instructions

Steam Potatoes

Set Wolf Convection Steam Oven to Steam Mode 180 °F. Place perforated pan on rack position 2. Pierce potatoes and steam for 45 minutes until just tender.

Cool & Halve

Rest 5 minutes. Halve lengthwise and scoop out flesh, leaving a ¼-inch shell.

Crisp Shells

Switch Wolf Convection Steam Oven to Convection 425 °F. Brush shells inside and out with oil, salt, paprika, and pepper. Place cut-side down on a perforated pan. Bake 15 minutes.

Flip and bake 10 minutes more, until edges blister.

Add Toppings (Optional)

Fill with cheese and bacon. Bake 5 minutes to melt.

Broil (Optional)

Broil on high for 2 minutes to crisp further.

Finish

Top with sour cream and chives.