I bet you didn’t know you could do jacket potatoes in the Thermomix, did you? Technically they are finished in the dry heat of an oven, which gives the nice skin that we are accustomed to, but pre-steaming means they retain their shape (great for presentation), flavour (great for your diners) and nutrients (great for your body). You could even pre-steam them a few days in advance, before finishing them off in the oven just before serving - a great timesaver. As for Pesto Sour Cream - I could package and market it, but it would never taste as good as this. Aren’t you glad you have a Thermomix?
Check out the V-Stacker from TM Essentials to cook more potatoes at once!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 potato per serving
- 1 Handful Flat Leaf Parsley
- 50 Grams Hey Pesto or other pesto of choice and some more for serving Recipe
- 30 Grams Umami Paste Recipe
- 200 Grams Creme Fraiche (homemade) or sour cream Recipe
- Pink Salt Flakes and pepper to taste BUY
Preheat oven to 200°C.
Prick each potato with a skewer and wrap in foil. Place into Varoma dish and V stacker if you have one! Pour water into the Thermomix bowl and set Varoma into position. Steam 35 min/Varoma/speed 4. Test that potatoes are cooked. (This may vary depending on the size and variety of potato used.)
If done, transfer potatoes to oven tray and place into oven for 30 minutes.
Place parsley into clean dry Thermomix bowl and chop 3 sec/speed 7.
Add pesto and umami paste and blend 3 sec/speed 6. Add sour cream and gently stir to combine.
Remove potatoes from oven when ready to serve and top with Pesto Sour Cream and a little pesto.