Use and Care Manual
14
Directions:
1. Stand potato up vertically on its end.
2. Push a small skewer lengthwise through bottom third of the potato to serve as a
slicing guide.
3. Place potato on cutting board horizontally and cut ⅛-inch slices into potato.
4. Repeat steps 1-3 with remaining potatoes.
5. Drizzle potatoes with canola oil, place on Reversible Rack and bake at 325°F for
30 minutes.
6. Carefully remove potatoes from the NuWave Brio. Potatoes will be very hot so
use caution.
7. Remove skewers
8. Place small slice of cheese in each cut in the potatoes.
9. Place potatoes back on the Reversible Rack in the NuWave Brio Basket and cook
at 325°F for additional 5 minutes.
10. Carefully transfer potatoes to serving plate.
11. Sprinkle potatoes with sea salt, black pepper, and parsley
and top with sour cream.
Ingredients:
4 (3-4-ounce) baking potatoes
2 tablespoons canola oil
8 slices provolone cheese or your favorite
cheese
Coarse sea salt to taste
Freshly cracked black pepper to taste
Fresh chopped parsley or chives for
garnish
Sour cream for garnish
Yields: 4 potatoes