Loaded Potato Skins with Cheese Fondue
This Loaded Potato Skins with Cheese Fondue recipe is brilliant for parties and gatherings. Perfect sharing food!
Ingredients
- 6 large baking potatoes
- 100g pancetta lardons
- 15 ml veg oil
- 200g grated cheddar cheese
- 1 small bunch parsley chopped
- 1 small bunch watercress chopped
Fondue:
- 200ml white wine
- 3 tsp cornflour
- 250g grated cheddar cheese
- 500g grated gruyere cheese
- 100ml crème fraiche
- 300ml double cream
- 50g butter
- Salt and pepper
Method
Bake the potatoes for an hour and a half at 180 degrees. Once cooked, cut them in half and scoop out the middle. Pop the skins into a baking tray.
Fry the pancetta in oil until it is crispy then mix this into the potato filling/ middle with the parsley and watercress and load this back into the skins. Top this with the cheese and grill for five minutes.
For the fondue whisk everything together in a non stick pan warm through gently whisking continuously pour into a fondue dish and keep warm.
Ingredients
- 6 large baking potatoes
- 100g pancetta lardons
- 15 ml veg oil
- 200g grated cheddar cheese
- 1 small bunch parsley chopped
- 1 small bunch watercress chopped
Fondue:
- 200ml white wine
- 3 tsp cornflour
- 250g grated cheddar cheese
- 500g grated gruyere cheese
- 100ml crème fraiche
- 300ml double cream
- 50g butter
- Salt and pepper
Method
Bake the potatoes for an hour and a half at 180 degrees. Once cooked, cut them in half and scoop out the middle. Pop the skins into a baking tray.
Fry the pancetta in oil until it is crispy then mix this into the potato filling/ middle with the parsley and watercress and load this back into the skins. Top this with the cheese and grill for five minutes.
For the fondue whisk everything together in a non stick pan warm through gently whisking continuously pour into a fondue dish and keep warm.
