Baked potatoes with tomato fondue

Baked potatoes with tomato fondue

Total: 1 hr 15 Min. | Active: 25 Min.
Nutritional value / people: 776 kcal
, Fat: 47 g
, Carbohydrate: 46 g
, Protein: 38 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Baked potatoes

20 g butter
4 sprigs rosemary
4 mealy potatoes (approx. 250 g each)

Tomato & cheese fondue

1 tbsp olive oil
2 garlic cloves
3 tbsp tomato puree
250 g Gruyère
250 g Vacherin Fribourgeois
3 dl tomato juice
2 tsp Maizena cornflour
1 dl water
½ tsp dried thyme
1 pinch sugar
½ tsp salt
a little pepper
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How it's done

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Baked potatoes

Cut the butter into pieces, place each potato on a piece of foil with the rosemary and a knob of butter. Season the potatoes, seal the foil at the top and place on a baking tray.

Bake for approx. 50 mins. in the centre of an oven preheated to 200°C.

Tomato & cheese fondue

Heat the oil in a fondue pot, press the garlic and add to the pot with the tomato puree, cook briefly. Pour in the tomato juice and bring to the boil. Grate the cheese directly into the fondue pot. Stir the cornflour into the water, add to the pot while stirring. Bring the fondue to the boil, stirring constantly, reduce the heat, continue to simmer until the cheese has melted.

Add the thyme and sugar, season the fondue.

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