Truffle fondue potatoes

Truffle fondue potatoes

Total: 40 Min. | Active: 40 Min.
vegetarian, gluten-free
Nutritional value / piece: 96 kcal
, Carbohydrate: 5 g
, Protein: 1 g


24 pieces


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:

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24 baby potatoes
salted water, boiling

Stuff the potatoes

600 g fondue mix (preprepared) (e.g. Fine Food Gourmet Fondue with truffle)
½ dl apple wine or apple juice
a little pepper
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How it's done


Remove a thin slice from the bottom of the potatoes so that they stand up. Remove a thin slice from the top of the potatoes, scoop out the top using an apple corer, leaving a border of approx 3 mm (don’t cut right through). Boil the potatoes, uncovered, in boiling salted water for approx. 15 mins. until soft, keep warm.

Stuff the potatoes

Mix the cheese and apple wine in a pan, bring to the boil, stirring constantly, reduce the heat, continue to simmer until the cheese has melted. Divide the fondue among the potatoes, keep these warm in an oven preheated to 160 degrees until all the potatoes have been stuffed. Season the fondue potatoes, serve immediately.

Good to know
Tip: Also cook the insides of the potatoes in boiling salted water, allow to cool slightly, mix with vinegar, oil, herbs, salt and pepper, and serve as a salad.

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