This is a great way to jazz up your baked spud! Put 800g water in your TMX bowl and put the lid on. Carefully slice your potato across the top (approx 5mm) without going all the way through. Place in your varoma and steam for 30 minutes at Varoma Speed 4. You can leave to one side to cool down - this will make it easier to stuff.
I made some alfoil "bassinets" so that all the stuffing gets captured. For my flavours I placed a handful of basil leaves and some olive oil in the bowl and blitzed well. Poured over the spuds and used a spatula to push it into the openings. Then I added bacon to the bowl and blitzed and again stuffed into the potato along with some mozzarella cheese. Bake at 180deg until golden.